Tofu with Tomatoes and Balsamic Vinegar

Tofu with Tomatoes and Balsamic Vinegar

13
AMAL 0

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

Ingredients

1 h servings 165 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 14.9g
  • 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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Directions

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  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

13
  1. 16 Ratings

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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 :)

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 t...

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 b...