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Balsamic Tofu Steaks with Sautéed Red Peppers and Basil
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
These hearty tofu steaks are made with pan-seared slabs of tofu coated in a balsamic reduction and dressed with garlicky sautéed red peppers and basil.
Course: Entree
Servings: 4
Author: Alissa
For the Sautéed Red Peppers
  • 1 1/2 tsp. olive oil
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 tbsp. balsamic vinegar
  • 1/4 cup sliced fresh basil leaves
  • salt and pepper to taste
For the Balsamic Tofu Steaks
  • 1 lb. extra firm tofu drained and pressed at least 20 minutes
  • 1 1/2 tsp. olive oil
  • 3-4 tbsp. balsamic vinegar
Make the Sautéed Red Peppers
  1. Place oil in medium skillet over medium-high heat. Add bell pepper and garlic. Sauté 2-3 minutes, until pepper is tender crisp. Stir a few times to mix everything.
  2. Transfer to a bowl and add balsamic vinegar, basil, salt and pepper.
Make the Balsamic Tofu Steaks
  1. Cut tofu in half width wise, then cut each half in half thickness wise, so you have four slabs.
  2. Place oil in skillet (use the same skillet as you used for the peppers) over medium high heat. Arrange tofu slabs in a single layer in skillet. Cook about 4 minutes, until browned on bottoms, then gently flip and cook another 4 minutes.
  3. Reduce heat to medium. Drizzle tofu slabs with balsamic vinegar. Cook 1 minute, flip and cook 1 minute more, until balsamic forms a thick and sticky coating on tofu.
  4. Transfer tofu steaks to plates and top with red pepper mixture.