Balsamic Glazed Tofu by Josh

(Adapted from The Vegan Foodie)

1 block of extra-firm tofu (pressed and drained if in liquid)

½ cup balsamic vinegar

2 Tbsp. Bragg’s Aminos or low-sodium soy sauce

½ – 1 Tbsp. maple syrup, or raw agave, or raw honey

1 Tbsp. Olive Oil

2-3 cloves of garlic (plus a few additional cloves to bake with)

Healthy pinches of Rosemary, Thyme, Oregano, Marjoram, and Basil (you can use any combination of these, but I like to include all of them)

I make a lot of Asian-influenced dishes at home, and I wanted to try something a little different.  I was looking for some way to utilize the big jug of balsamic vinegar I had in my pantry… and I came across this.  It’s a wonderful combination of sweet and savory—a balsamic reduction with Italian spices, over chewy, broiled tofu.

Combine all marinade ingredients in food processor and blend.

Slice tofu into even pieces or slabs, and set in a baking pan with marinade.

Marinate overnight (or at least an hour), turning tofu a couple of times partway.

Preheat oven to 400 degrees.

Pour marinade into a saucepan on medium-high, until it starts to boil.  Then lower to medium-low, and lightly simmer for about 10 minutes, stirring well.  You want to watch closely and make sure the glaze doesn’t burn.  You want it to reduce to a syrupy glaze.

Keep tofu in baking pan, and season lightly with sea salt, pepper, and additional minced garlic.

Bake tofu for 20 minutes, then flip and bake for another 10.  Brush with glaze, then broil for a few minutes each side.

Serve with greens or grains… or whatever you’d like.  I served it with some steamed Swiss chard, drizzled with the leftover balsamic reduction.