Tofu is one of the most versatile foods around. You can make sauces, incorporate it in baked goods, and whip up egg-like scrambles. Tofu can be baked, fried, or broiled. Even with all the endless possibilities, I still get into a tofu rut quite frequently. My favorite way to gobble up this filling, protein-packed powerhouse is pan-fried with a little barbecue sauce. Tonight, however, I wanted to try something different, and this Sweet N’ Spicy Pomegranate Glazed Tofu was born!
This tofu recipe only has THREE ingredients. Yes, three. And once you’ve prepared it, you can put in on anything you like! I topped a spinach and cherry tomato salad with this Pomogranate Glazed Tofu, but it would pair well with quinoa, rice, or potatoes.
The secret to this simple dish is Napa Valley Pomegranate Balsamic Vinegar. Napa Valley produces some of the best balsamic vinegars I’ve ever tasted, and they’re even organic! I first discovered Napa Valley when Chef AJ highly recommended their company at the Tampa Bay Veg Fest this year. I ordered two bottles, the pomegranate and the regular, and I don’t think I’m going to ever buy another balsamic vinegar. They’re even budget friendly. Trust me, if you’ve never tried their products, you will not be disappointed!
I used this sweet n' spicy tofu as a topping on a salad, using extra pomegranate balsamic vinegar as a dressing. It was divine!
- 1 pound extra firm tofu
- 3 tablespoons Napa Valley Pomegranate Balsamic Vinegar
- 1 teaspoon Siracha
- Drain tofu, and press for at least thirty minutes. Once pressed, cut tofu into 1/8 inch slices (I got about 12 slices out of one block).
- Whisk together balsamic vinegar and Siracha and pour into a 9 x 13 baking dish. Lay tofu slices in the glaze and let sit for 10 minutes.
- Turn oven on to 350. Flip tofu slices over and let the other side marinate for an additional 10 minutes.
- Bake at 350 for thirty minutes, flipping tofu every 10 minutes. Enjoy!