Welcome to the first part of my series “Tofu Plates!” Balsamic tofu is the first installment of my tofu plates. I share the marinade, plus three different side options for a full meal. You could add a grain if you want to boost it up.

This balsamic tofu has an herby flavor with a touch of sweetness. It’s so delicious and addicting to eat! You can cut the tofu however you want, but I opted for squares.

Tip: Prepare the vegetables first since they take the longest to cook!

I hope you enjoy!

BALSAMIC THYME TOFU

Cook Time: 15 minutes
Prep Time: 12 minutes
Total Time: 27 minutes
Serving Size: 5-6 square pieces
Total Servings: 3

1 14 oz block extra firm tofu
1/2 cup balsamic vinegar
1 tbsp cornstarch
2 tbsp brown sugar (I use Truvia)
1/4 tsp oregano
1/4 tsp thyme
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1 tbsp olive oil

1. Drain the tofu with a book or press for ten minutes.
2. Meanwhile, create the balsamic glaze with the balsamic vinegar, brown sugar, oregano, thyme, onion powder, garlic powder, and salt.
3. When the tofu is finished draining, coat it in the cornstarch using a mixing bowl.
4. Add the oil to a large pan and turn to medium heat.
5. Add the tofu (it should all fit). Cook for 4-5 minutes on each side until golden and crispy.
6. Add the balsamic glaze and allow it to cook down for 4-5 minutes. It should get thick and absorb the tofu, leaving not a lot of sauce. The tofu should be glazed with a thick, syrupy sauce.

ASPARAGUS AND RED POTATOES

Cook Time: 40-45 minutes
Prep Time: 10 minutes
Total Time: 40-45 minutes
Serving Size: 5-6 pieces of asparagus + 1/2-3/4 cup potatoes
Total Servings: 3

1 pound of asparagus
6 small to medium red potatoes
1 tsp garlic powder, divided
3/4 tsp salt, divided
2 tbsp olive or avocado oil, divided

1. Set the oven to 400 degrees.
2. Cut the red potatoes into 1/2 inch pieces. In a mixing bowl, coat with 1/2 tsp garlic powder, 1/4 tsp salt, and 1 tbsp olive oil.
3. Put on a large sheet pain with foil, leaving room to add the asparagus later.
4. Cook for 15 minutes.
5. Meanwhile, cut about an inch of the stems off the asparagus. This is the rough part that is not edible.
6. In the same mixing bowl as the potatoes, add the asparagus and 1/4 tsp salt, 1/2 tsp garlic powder, and 1 tbsp oil.
7. When the red potatoes have cooked for 15 minutes, add the asparagus and cook for about 25-30 minutes, until both are for tender.

SWEET POTATOES AND BRUSSELS SPROUTS

Cook Time: 40-45 minutes
Prep Time: 10 minutes
Total Time: 50-55 minutes
Serving Size: 1-1/2 cup sweet potatoes and brussel sprouts, mixed
Total Servings: 3

2-3 medium sweet potatoes (about 2 cups)
1 bunch of Brussels sprouts (frozen is fine)
2 tbsp olive oil, divided
1/2 tsp garlic powder
3/4 tsp salt, divided

1. Set the oven to 400 degrees.
2. If using fresh, cut the Brussels sprouts in half if you desire. You can skip this step if you want.
3. Cut the sweet potatoes into 1/2 inch chunks.
4. Coat the sweet potatoes in 1/2 salt and 1 tbsp oil.* Add them to a large sheet pan with foil and cook for about 15 minutes. Be sure there is enough room to add the Brussels sprouts later.
5. Coat the Brussels sprouts in 1/2 tsp garlic powder and remainder 1/4 tsp salt.
6. When the sweet potatoes have cooked for 15 minutes, add the Brussels sprouts and cook for another 25-30 minutes until both the sweet potatoes and Brussels sprouts are fork tender.

*I skip garlic powder on sweet potatoes because I feel it distracts from the sweet potato flavor. You can add about 1/4 tsp to 1/2 tsp depending on preference if you desire.

BROCCOLI AND CARROTS

1 lb fresh broccoli (frozen is okay)
3 large carrots
1/2 tsp salt
1/2 tsp garlic powder
1-2 tbsp olive oil

1. Set the timer to 400 degrees.
2. Cut the broccoli into small florets if using fresh.
3. Cut the carrots into small sticks.
4. Prepare the sheet pan. I go ahead and toss the vegetables with the salt, garlic, powder, and oil (enough to coat it) on the sheet pan, but you can use a mixing bowl if you prefer.
5. Cook for 25-30 minutes until the vegetables are fork tender.