8Baby Bell Peppers(the bigger ones taste exactly the same, they just aren’t as cute!)
16Red Grapes(sliced lengthwise)
2ozBlue Cheese(scrap this ingredient and it’s vegan!)
¼cupSliced Honey Roasted Almonds
Remove tofu from it’s packaging and place it on several sheets of folded paper towels. Cover the top of tofu block with several more folded paper towels and place a heavy pan on top. I like to use my large cast iron skillet. So multipurpose! This will gently squeeze out some of the excess moisture so that the tofu is even denser and will sear nicely.
While you press the tofu, prepare the marinade. Throw all the ingredients in a large plastic bag and shake to mix. Remove and throw away paper towels (yes, I know this is a huge waste but I have yet to find a better way to get the same effect) from tofu. Cut ¼ inch thick slices and place in the marinade. Seal the bag, swish it around to coat and then place in refrigerator. Flip bag over half way through your marinade time. While your tofu marinates, prepare your salad.
Mine marinated for 48 hours. It was undeniably too long. Tofu is like a sponge and the balsamic flavor was very intense. Not unbearable, but not as delicate as I would have wished. I recommend 1 hour to overnight at the longest.
Heat a stainless steel pan over medium heat. Add a little oil and sear tofu until it develops a nice crispy crust (2-3 minutes) then flip. Meanwhile, heat the remaining marinade in a saucepan and reduce to ¼ cup. If you aren’t sure if it has reduced enough, taste a little to see if it is sweet enough. When it cools it will be nice and syrupy.
Arrange tofu on your salad and drizzle with a little of the balsamic glaze. Voila! Dinner is served.
All images and content are copyright protected. Please do not use images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!