Tofu with Tomatoes and Balsamic Vinegar

Tofu with Tomatoes and Balsamic Vinegar

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h
AMAL
Recipe by  AMAL

“This is a flavorful, low-calorie way to prepare tofu, and it makes a wonderful main dish. And it's vegan!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Place tofu slices between two clean towels; allow tofu to drain, about 10 minutes. Cut tofu into bite-size pieces and transfer to a bowl. Stir in tomatoes and balsamic vinegar; marinate for 20 minutes.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir bell peppers and onion until just tender, about 5 minutes. Add tofu mixture, garlic powder, and salt. Cover and reduce heat to medium-low; simmer until heated through, about 5 minutes more.

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Reviews (11)

Rate This Recipe
abewhite
3

abewhite

We made this last night as a side with portabello burgers--very tasty! It was great warm last night but also delish cold for lunch today. The only change we made was to throw in some red bells too b/c we had them on hand.

PULLEYHEATHER
2

PULLEYHEATHER

I really enjoyed this recipe, but my family...not so much. My son felt it had way too much vinegar. I disagree, but I do love balsamic. I used a green and a yellow pepper and we served over brown rice. Probably won't make again because the family didn't love it, but I would recommend it if you're looking for a tofu dish.

Jano
1

Jano

I made a double batch as I had extra tofu to use up. I think that was a little too much vinegar, so will add to taste next time. Turned out yummy! Added black beans for extra fiber :)

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 165 cal
  • 8%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 14.9 g
  • 5%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

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