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Home » Entrees » Balsamic-Glazed Tofu

January 30, 2011

Balsamic-Glazed Tofu

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This balsamic-glazed tofu is a fun and elegant dish to make together with someone. Balsamic and agave come together to create a glaze. I then stained couscous with beets to create a beautiful pink color. Then I assembled and stacked everything to create a dinner to remember!

Balsamic-glazed tofu with asparagus spears. this Recipe

Table of Contents

  • How to make this dish
  • For more tofu ideas, check these recipes out!
  • Balsamic-Glazed Tofu
    • Description
    • Ingredients
    • Instructions

How to make this dish

This is a really simple yet elegant dish. Glazed tofu is stacked with beets and pink couscous. To make this, you’ll need a ring mold — it will create a perfect circle shape as well as aid in assembly of all the components. Thyme helps pull everything together and infuses a wonderful aroma and feel into the dish. This is perfect for making with a friend or partner with a glass of wine or beer!

If you are a beet hater, this will completely change your mind. Roasting beets introduces a caramelized, chewy texture that resembles nothing of the cold-sliced beets in every salad bar everywhere. TIn addition to balancing out the tartness of the balsamic, the agave will help give the tofu a nice glazey sear.

Balsamic-glazed tofu with asparagus spears.

For more tofu ideas, check these recipes out!

Vegan Mapo Tofu

Crispy Tofu with Spicy Ginger Sauce

Double-Dredged Tofu with Gochujang Glaze

Quick and Easy Carrot-Ginger Tofu

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Balsamic-glazed tofu with asparagus spears.

Balsamic-Glazed Tofu


  • Author: erin wysocarski
  • Yield: 2 servings
  • Diet: Vegan
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Description

This balsamic-glazed tofu is a fun and elegant dish to make together with a partner or friend. Balsamic and agave come together to create a glazey sauce. Couscous-stained beets create a beautiful pink color. Then everything stacked to create a dinner to remember!


Ingredients

  • 1 1/2 pounds of firm tofu, sliced into 6 thin slabs and pressed for at least an hour
  • 12 spears of fresh asparagus
  • 1/2 cup balsamic vinegar
  • 2 TB soy sauce
  • 1 TB agave nectar
  • 1 teaspoon fresh thyme, crushed between your fingers
  • 5 cloves of garlic, grated on a mircoplane grater
  • 2 TB olive oil
  • salt and pepper

for the beets and couscous

  • 1 cup of fresh beets, skinned and cubed into 1/2 inch pieces
  • 1/2 cup red onion, finely diced
  • 3 TB olive oil
  • salt and pepper
  • 1/2 cup large pearl couscous
  • 1 cup water
  • white pepper

Instructions

  1. Using your circular ring mold, carefully cut out circles in the four pieces of pressed tofu. Set aside.
  2. In a large pyrex dish, combine all of the ingredients for the marinade. Place the tofu into the marinade, flipping over once to ensure its well coated. Place in the refrigerator for at least 4 hours, flipping again halfway through the marinade time.
  3. Preheat oven to 400 degrees.
  4. Boil 1 1/4 cups water in a small saucepan. Place the cubed beets in the boiling water for about 5 minutes. Transfer the beets with a slotted spoon to a well-greased baking pan, adding 2 TB of the oil to coat. Bake for 25 minutes.
  5. Add the diced red onion to the beet mixture with the remaining 1 TB oil and place back into the oven for 25 minutes more, stirring occasionally to prevent scorching. Sprinkle with the white pepper.
  6. Once you’ve added the red onion to the beets, make your couscous by placing the couscous into the beet infused water and bring to a boil. Reduce the heat and cover. Simmer over low heat for about 30 minutes.
  7. Once your beets and couscous are done, remove the tofu from the refrigerator and saute over medium high heat in a large skillet until well-browned, about 5-7 minutes on each side.
  8. Remove from the heat and add the asparagus to the pan. Saute until bright green, about 6 minutes.
  9. Place the remainder of the marinade into a small saucepan over medium high heat until it slightly thickens and reduces. Remove from heat and let it cool slightly while you plate.
  10. To assemble the tower, place a ring mold onto a plate and add a slice of the tofu. Spoon some of the beet mixture over that, lightly but firmly packing it into place. Add another slice of tofu and then add a layer of the couscous on that, packing it lightly but firmly. Top with another slice of tofu and carefully remove the ring.
  11. Serve with the sauteed asparagus and spoon some of the reduced balsamic marinade over the top.

Keywords: balsamic tofu, balsamic-glazed tofu

Did You Make This Recipe?

Tag @olivesfordinner on Instagram … we’d love to see it!

You may also like:

Ginger-Garlic Tofu
Quick and Easy Carrot-Ginger Tofu
Tofu Satay with Spicy Peanut Sauce
Vegan Grilled Cheese

Filed Under: Entrees, Tofu

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Reader Interactions

Comments

  1. Melomeals: Vegan for $3.33 a Day says

    January 30, 2011 at 6:43 pm

    Love this! It's so beautiful and sound really good too.

    Reply
  2. Celia says

    January 31, 2011 at 1:46 pm

    Beautiful!

    Reply
  3. Monique a.k.a. Mo says

    February 21, 2011 at 1:27 am

    Gorgeous!!!!

    Reply
  4. Emily @ eat.drink.run. says

    April 19, 2011 at 2:52 pm

    beets and tofu?! two of my favorite things together – this looks delicious and so elegant!

    Reply
  5. alyce says

    April 19, 2011 at 3:08 pm

    Love beets. So spring-y.

    Reply
  6. SriVani R. Ganti says

    April 19, 2011 at 3:36 pm

    This sounds divine!

    Reply
  7. HiHoRosie says

    April 19, 2011 at 4:18 pm

    beautiful presentation! And everything sound so amazing and delicious. I'm not a raw beet fan, unless juiced, but roasted? Yes, please!

    Reply
  8. Sherry @ JustAPinch says

    April 19, 2011 at 7:41 pm

    This sounds wonderful! Roasted beets are delicious on a salad too. Thanks for sharing your recipe!

    Reply
  9. Kat @ Cupcake Kat says

    April 20, 2011 at 3:47 am

    The tofu marinade sounds amazing

    Reply
  10. Chesney Nyktas says

    December 8, 2012 at 10:27 pm

    i wonder if you read your comments. i hope you do cos we're making it and i have a question. where does the white pepper (that we spent forever looking for) fit into the recipe?

    Reply
    • erinwyso says

      December 8, 2012 at 10:52 pm

      Chesney, the white pepper can be sprinkled over the roasted beets, to taste. I updated the directions to include that. I hope you enjoy it!

      Reply
  11. Chesney Nyktas says

    December 8, 2012 at 10:32 pm

    and the other thing is that one should probably use extra firm tofu, if you're a tofu idiot like me you used soft.

    Reply
    • erinwyso says

      December 8, 2012 at 10:53 pm

      I updated that as well in the recipe. I always use firm, so never really specify, but I guess I should. Thanks Chesney!

      Reply
  12. Leila A. Fortier says

    September 10, 2013 at 11:37 am

    So tonight, I decided to make one of my old favorites of yours and remembered this little gem which I have made on a few occasions. So strange, that I just realized that I never left my little footprint here. I logged it in on Pinterest the first time I made it in 11/3/12! Too funny. Obviously, I really enjoy this one since I have come back to it more than once. :::planting my "I was here" sign;)

    Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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