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5-ingredient balsamic roasted tofu and vegetables

Based on 22 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“A really easy sheet pan bake that makes the most of the deep, savory flavor of soy sauce and sweet, sharp bite of balsamic vinegar. If you want to add even more flavor to the marinade, grate in some fresh garlic and ginger, or even minced lemongrass or chilis. The tofu will soak up just enough of the marinade to have some salty bite throughout, and is rendered creamy on the inside thanks to the long bake time—just enough to get the sweet potato tender and browned up and char the broccoli.”

Difficulty

Easy 👌
15
min.
Preparation
40
min.
Baking
30
min.
Resting

Ingredients

Servings:-2+
80 ml balsamic vinegar
250 g firm tofu
150 ml soy sauce
300 g sweet potatoes
½ broccoli
scallion (for serving)
sesame seed (for serving)
short grain rice (for serving)
vegetable oil (for greasing)
sugar
salt
pepper
Metric
Imperial

Utensils

  • paper towels
  • knife
  • cutting board
  • plate (large)
  • plastic wrap
  • peeler
  • oven
  • baking sheet
  • parchment paper
  • saucepan
  • spatula

Nutrition per serving

Cal
442
Protein
25 g
Fat
16 g
Carb
55 g
  • Step 1/5

    Pat tofu dry with paper towels and slice into planks approx. 2 cm /½-in. thick. Add balsamic vinegar, soy sauce, and a pinch of sugar to a bowl and mix to combine. Transfer tofu planks to a deep plate, then pour the vinegar and soy sauce mixture over the top. Cover with plastic wrap, transfer to the fridge, and let marinate for at least 30 min., or up to 8 hrs.
    • 250 g firm tofu
    • 80 ml balsamic vinegar
    • 150 ml soy sauce
    • sugar
    • paper towels
    • knife
    • cutting board
    • plate (large)
    • plastic wrap

    Pat tofu dry with paper towels and slice into planks approx. 2 cm /½-in. thick. Add balsamic vinegar, soy sauce, and a pinch of sugar to a bowl and mix to combine. Transfer tofu planks to a deep plate, then pour the vinegar and soy sauce mixture over the top. Cover with plastic wrap, transfer to the fridge, and let marinate for at least 30 min., or up to 8 hrs.

  • Step 2/5

    While the tofu is marinating, peel and cube the sweet potato. Cut broccoli into florets, peeling and cubing the stem.
    • 300 g sweet potatoes
    • ½ broccoli
    • peeler

    While the tofu is marinating, peel and cube the sweet potato. Cut broccoli into florets, peeling and cubing the stem.

  • Step 3/5

    Preheat the oven to 200°C/400°F convection. Transfer marinated tofu planks to a parchment-lined baking sheet, and add leftover marinade to a small saucepan. They should have plenty of space around them and shouldn’t be touching or overlapping. On the other half of the baking sheet, add the sweet potato. Season with some oil, salt, and pepper. Bake for approx. 20 min. in the middle rack of the oven.
    • vegetable oil (for greasing)
    • salt
    • pepper
    • oven
    • baking sheet
    • parchment paper
    • saucepan

    Preheat the oven to 200°C/400°F convection. Transfer marinated tofu planks to a parchment-lined baking sheet, and add leftover marinade to a small saucepan. They should have plenty of space around them and shouldn’t be touching or overlapping. On the other half of the baking sheet, add the sweet potato. Season with some oil, salt, and pepper. Bake for approx. 20 min. in the middle rack of the oven.

  • Step 4/5

    Remove the baking sheet, toss the sweet potato with a spatula, and make some room for the broccoli on that half of the baking sheet. Season broccoli with some oil, salt, and pepper, then return the baking sheet to the oven and bake for approx. 20 min. or until sweet potato and broccoli are slightly charred.
    • spatula

    Remove the baking sheet, toss the sweet potato with a spatula, and make some room for the broccoli on that half of the baking sheet. Season broccoli with some oil, salt, and pepper, then return the baking sheet to the oven and bake for approx. 20 min. or until sweet potato and broccoli are slightly charred.

  • Step 5/5

    Place the saucepan of leftover marinade over medium heat and bring to a simmer. Let simmer and reduce, swirling often, until thickened slightly, approx. 2 min. Remove from heat. Serve the tofu and vegetables over rice, if desired, and garnish with sauce, sliced scallions, and sesame seeds. Enjoy!
    • scallion (for serving)
    • sesame seed (for serving)
    • short grain rice (for serving)

    Place the saucepan of leftover marinade over medium heat and bring to a simmer. Let simmer and reduce, swirling often, until thickened slightly, approx. 2 min. Remove from heat. Serve the tofu and vegetables over rice, if desired, and garnish with sauce, sliced scallions, and sesame seeds. Enjoy!