Tofu with Tomatoes and Balsamic Vinegar recipe

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1 (14 ounce) package extra firm tofu, sliced
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
¼ cup balsamic vinegar
1 tablespoon vegetable oil
2 green bell pepper, chopped
½ onion, chopped
¼ teaspoon garlic powder
salt to taste

Nutrition Info

165 calories
carbohydrate: 14.9 g
cholesterol: : -
fat: 9.1 g
fiber: 2.4 g
protein: 10.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 511.7 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -


  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.

Recipe Yield

4 servings

Recipe Note

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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