Baked Balsamic Tofu
4.31 from 23 votes

Baked balsamic tofu cubes are one of my favorite versatile, everyday plant proteins to keep in my fridge. I use them in salads, bowls, pasta dishes, in wraps, and even as a nutritious snack food. Learn how to prepare this easy and flavorful vegan staple!

Deep, reddish brown cubes of baked balsamic tofu are resting on a white surface.

“This tofu is really good. How did you prepare it?”

This is what a friend of mine asked me two Fridays ago, as we dug into simple grain bowls together at her place. The protein in those bowls was this baked balsamic tofu.

The tofu went perfectly with the farro and roasted beets and pickled onions and greens that we were eating that night. But I’ve learned that the balsamic tofu cubes work well with a lot of other accompaniments, too.

I’m all about simple, versatile food lately. My emphasis is on plant proteins that can work in a variety of ways, because protein tends to be the nutrient that I give most conscious thought to when I plan meals.

Some recent highlights have been chickpeas heated up with salsa (instant flavor and seasoning!), lentils simmered with date-sweetened barbecue sauce, revisiting some of my favorite tofu scramble recipes, tempeh meatballs, and smashed lentils with tahini and veggies—a great wrap filling.

This balsamic tofu is the latest addition to my protein staple family. It’s not a new recipe, per se—I’ve used balsamic marinade for tofu in the past. But I’ve finally come up with just the right formula, and I know that I’ll be making these cubes all the time now. My friend was right: they may be simple, but they’re really good.

Cubed, plain tofu is resting on a white plate. The plate is on a white surface.

Preparing balsamic tofu cubes

The process of making the balsamic tofu is pretty easy, so long as you don’t mind some inactive wait times. Those are for a) pressing the tofu and b) marinating the tofu.

Press your tofu

Pressing tofu has two purposes. The first is to remove excess moisture from the tofu, which will help the tofu to absorb marinades and seasoning easily. The second is to give it an even firmer, sturdier texture.

I used to press tofu for long periods of time. I’d pop it into my Tofu Xpress (not necessary, but a handy appliance for those who cook with tofu often) for a few hours before cooking it.

Now I’m more relaxed about pressing tofu. I find that thirty minutes or so is enough to take care of moisture. I still have my Tofu Xpress, but you certainly don’t need one to press tofu.

Mix marinade

The marinade for the balsamic tofu was inspired by the marinade that I use for these summery, balsamic grilled vegetable burgers. It’s a simple mix of:

  • Balsamic vinegar
  • Olive oil
  • Tamari or soy sauce (I use this instead of salt for extra umami)
  • Dijon mustard
  • Maple syrup
  • Garlic (powdered or fresh)

The marinade can be prepared and refrigerated a full day before you marinate the tofu. You’ll have some leftover after the tofu cubes bake, and if you like, you can drizzle it onto a salad.

A wide-mouthed glass jar has been filled with a dark amber marinade. It rests against white marble.

Marinate the tofu

I almost always marinate tofu cubes in a storage container of some kind. Sometimes I use a rectangular, glasslock container for this, and sometimes I use one of my large Weck jars. A Stasher bag is also useful for marinating the balsamic tofu, or other ingredients.

I recommend marinating the tofu for at least two hours. If you have more time, the tofu will absorb more flavor as it marinates. If you feel like it, you can prepare the tofu in the evening, leave the tofu in the fridge overnight, and then bake it in the morning.


The balsamic tofu cubes bake for 30-35 minutes, and I recommend flipping them once halfway through baking, so that the sides can darken evenly.

Sometimes I brush the cubes a little with the marinade right after I flip them. I do this if the cubes look at all dry as they bake. I often find that it isn’t necessary.

When the tofu is ready, it will be darkened and have a nice, glazed appearance. The edges will be crisping up. At this point, you can enjoy the cubes right away, or you can store them to eat later.

A baking sheet has been used to make a marinated, baked plant protein. The protein has a dark glaze.

The best vinegar for balsamic tofu

You can use any balsamic vinegar for the baked tofu, though different vinegars will have slightly different results. A syrupy balsamic or Balsamic vinegar of Modena will give you darker, more glazed cubes. A thinner balsamic vinegar will give you cubes that are a little less sticky/glazed, but they’ll still have plenty of balsamic flavor.

I often use a less expensive balsamic vinegar for marinades, and I save syrupy balsamic for salads and breads. However, when I do add the syrupy stuff to a marinade, I love how glazed and dark whatever I’m roasting or baking becomes. It’s up to you!

Meal prep & storage

The baked balsamic tofu can be stored in an airtight container in the fridge for up to five days. You can also freeze the cubes for up to four weeks.

If you freeze the tofu, know that the texture will be a little chewier after defrosting. Not in a bad way (in fact, some people intentionally freeze tofu before cooking it), but different!


The leftover balsamic tofu can be eaten hot or cold. If you’d like to warm it, you can sauté it over low heat in a nonstick pan, microwave it, or re-bake it on a lined baking sheet for ten minutes at 325F.

What to serve with balsamic tofu

There are plenty of ways that you can serve the balsamic tofu once it’s ready.

Of course, the tofu is a great addition to salads—and it’ll help to turn a simple salad into a meal-sized salad by adding protein.

You can also try any one of the following ideas:

More multitasking vegan proteins

If you’re also on the make-ahead, easy vegan protein train, here are a few more options for you to play around with.

Deep, reddish brown cubes of baked balsamic tofu are resting on a white surface.
4.31 from 23 votes

Baked & Marinated Balsamic Tofu

Author – Gena Hamshaw
Prep Time: 30 minutes
Cook Time: 35 minutes
Marinating time 2 hours
Total Time: 3 hours 5 minutes
Yields: 4 servings


  • 15 ounces extra-firm tofu
  • 1/3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 teaspoon garlic powder or two small cloves garlic, minced (adjust to taste)


  • Press the tofu for about 30 minutes to remove excess moisture.
  • Whisk the vinegar, oil, tamari, mustard, syrup, and garlic powder (or fresh garlic) together. 
  • Cut the tofu into cubes. I use a method similar to this, and I end up with 32 cubes total. Place the tofu cubes into a glass lock or another storage container that has a lid. Pour the marinade over them. Cover the container, shake it to coat all of the tofu cubes, and allow the tofu to marinate for at least two hours or up to overnight. Refrigerate the tofu if you marinate it for longer than two hours.
  • Preheat your oven to 400°F/200°C. Line a baking sheet with parchment or foil. 
  • Transfer the tofu cubes to the baking sheet. Reserve the marinade in case you need extra for basting the tofu as it bakes; I usually don’t, but I like to keep it handy. 
  • Bake the tofu cubes for 15 minutes. Flip them around on the baking sheet. The cubes should look darkened and have a glazed appearance at this point, but if they look at all dry or pale, you can brush them with the extra, reserved marinade. 
  • Return the cubes to the oven and bake for another 15-20 minutes, until the cubes are darkened and becoming crisp. Serve or store.
Tofu cubes, which have been marinated and baked, are lying in a small pile on a white surface.

With the busy winter holiday season approaching more quickly than seems imaginable, it’s good to have simple, reliable, versatile food in the fridge.

These tofu cubes are an especially good one. They’ll be easy nourishment for me—and maybe for you, too—as we head into the winter months. Hope you enjoy them.


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Categories: Recipes, Side Dishes, Vegan Basics
Method: Oven
Ingredients: Tofu
Dietary Preferences: Gluten Free, Tree Nut Free, Vegan
Recipe Features: Quick & Easy

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4.31 from 23 votes (20 ratings without comment)

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Recipe Rating

  1. I’ve made this now 2 times for dinner and we can’t get enough of it. Finally a tofu that is actually crusty and booming with flavor! This is going in my recipe collection. Thanks for sharing!

  2. This sounds so yummy and I can’t wait to try it. I’m trying “the meatless May” challenge, so I’m looking for recipes to learn to make. I was wondering if instead of making cubes, if the tofu could be sliced into the same thickness of the cubes, but have them just be slices like you would animal protein? If that’s possible, would you cook it for the same amount of time or longer? Also, how do you know that either the slices and the cubes are done? Thank you so much and I can’t wait to try this!

    • Hi Hannah, you can certainly try that! I’d recommend the same cooking time, just to be safe—I’d imagine they may need a little longer, but better to check them and give them a few more minutes than to take them out too late.

      You want them with a dark glaze on the surface and browning edges, but not edges that are blackened or burning.

      I hope it turns out! Enjoy the challenge!

  3. 5 stars
    Such a simple but delicious recipe. I took the advice of another commenter who did half balsamic glaze and half balsamic vinegar and they turned out fantastic. Excellent caramelization on the outside and nice and soft on the inside. I subbed balsamic tofu for the lentils in the Roasted Cauliflower Salad recipe in Powerplates and it was so so good.

  4. 5 stars
    This was very good, super easy to prep, and uses common pantry ingredients. What’s not to love?!

  5. 5 stars
    Excellent! I used half syrupy and half high quality yet less expensive (Kirkland/Costco) vinegar and the results looked like the photos. We all loved it and, like many of Gena’s recipes, voted it into the rotation recipe collection.

  6. Thanks Gena. This is right up my alley; I adore balsamic! Will definitely make soon.