- Calories: 175
- Protein: 13g
- Total Fat: 7g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Total Carbohydrate: 17g
- Dietary Fiber: 4g
- Natural Sugar: 10g
- Sodium: 120mg
This simple meal is a weeknight staple in my house. The dish gets its kick from rich, tangy balsamic vinegar, one of my all-time favorite flavor enhancers.
- Prep time
- Total Time
- 1 large yellow onion, thinly sliced
- 2 large red bell peppers, sliced
- 4 cloves garlic, minced (may substitute 1 teaspoon garlic powder)
- ¼ teaspoon red pepper flakes
- 1 package (14 ounces) extra firm tofu
- ¼ teaspoon Kosher salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1/3 cup balsamic vinegar (preferably a good-quality, aged variety)
- 1 can (15 ounces) diced tomatoes, well drained (preferably no salt added)
Remove water from the package of extra firm tofu, wrap in paper towels and place a heavy pot on top to drain thoroughly. For best results, drain for 30 minutes.
Heat oven to 400˚. Cut tofu into 1-inch cubes and place in a single layer on a baking sheet liberally misted with oil spray. Add additional oil spray to the top of tofu pieces and lightly salt. Bake for 30 minutes.
Meanwhile, liberally coat a large sauté pan with oil spray and place over medium heat. Add the onion and bell pepper, and sauté for 5 minutes, or until vegetables begin to soften. Add additional oil spray or 1 tablespoon of water if the vegetables start to stick to the bottom of the skillet.
Add the garlic and red pepper flakes and sauté for an additional minute, stirring constantly.
Toss baked tofu into the pan, along with balsamic vinegar and canned tomatoes. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25 minutes, stirring occasionally. Season with salt and pepper to taste.