5-ingredient balsamic roasted tofu and vegetables

Name: 5-ingredient balsamic roasted tofu and vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 2
Cuisine: International
Ingredients: 2.75 fl oz balsamic vinegar; 9 oz firm tofu; 5 fl oz soy sauce; 10.5 oz sweet potatoes; 0.5 broccoli; scallion (for serving); sesame seed (for serving); short grain rice (for serving); vegetable oil (for greasing); sugar; salt; pepper; 1 tsp Kitchen Stories Tofu Lover seasoning (optional)

Based on 49 ratings

In app

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"Want a flavor boost? Try our TOFU LOVER seasoning in this recipe! 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 👌

Preparation

15 min

Baking

40 min

Resting

30 min

Ingredients

2Servings

MetricImperial

80 ml

balsamic vinegar

250 g

firm tofu

150 ml

soy sauce

300 g

sweet potatoes

broccoli

scallion (for serving)

sesame seed (for serving)

short grain rice (for serving)

vegetable oil (for greasing)

sugar

salt

pepper

1 tsp

Kitchen Stories Tofu Lover seasoning (optional)

Utensils

paper towels, knife, cutting board, plate (large), plastic wrap, Tofu Lover seasoning, peeler, oven, baking sheet, parchment paper, saucepan, spatula

Nutrition per serving

Cal442

Fat16 g

Protein25 g

Carb55 g

Step 1/5
- 1 tsp Kitchen Stories Tofu Lover seasoning (optional)
- 250 g firm tofu
- 80 ml balsamic vinegar
- 150 ml soy sauce
- sugar
- paper towels
- knife
- cutting board
- plate (large)
- plastic wrap
- Tofu Lover seasoning
Pat tofu dry with paper towels and slice into planks approx. 2 cm /½-in. thick. Add balsamic vinegar, soy sauce, our TOFU LOVER seasoning (if using), 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
- 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
- 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
- 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
- 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!
Enjoy your meal!