Balsamic Tofu Stir-Fry with Quinoa & Broccoli

Balsamic Tofu Stir-Fry with Quinoa & Broccoli is a perfect weeknight dinner. Balsamic marinated tofu is cooked until crispy, then stir-fried with broccoli and peppers, and mixed with fluffy quinoa.

Balsamic Tofu Stir-Fry with Quinoa & Broccoli

If you don’t normally love tofu, this is the dish that will change your mind. The key to making tofu actually taste good (and have great texture) is to pan-fry it until it is super crispy. For this quick and easy dinner option, you marinate the tofu in some balsamic vinegar and olive oil for a few minutes, and it makes all the difference in flavor. Then use a cast-iron skillet to give it those nice brown crispy bits. I promise, this is a game changer for tofu haters.

Then we add in those colorful veggies for extra fiber and nutrients. I used a mix of broccoli and red bell pepper because I love the flavors together. Broccoli will take on pretty much any flavor you cook it in, and it is delicious with the balsamic.

Balsamic Tofu Stir-Fry with Quinoa & Broccoli

Lastly, we have the quinoa component. You can really use any grain (or psuedo-grain like quinoa) you want, I have used rice in this and it is equally as delicious. But I love the fluffy texture that quinoa adds to the mixture. It goes well with the crunchy broccoli and tofu. Then we finish it with some more balsamic glaze, and this just sends it over the top! Don’t skip the balsamic glaze, it adds a little bit of sweetness that is SO perfect in this.

This is a perfect option for an easy weeknight dinner, and reheats really well as leftovers for a make-ahead lunch. Get creative and use any type of veggies or grains you want, the options are endless!

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Balsamic Tofu Stir-Fry with Quinoa & Broccoli

Servings 4


  • 1 block extra firm tofu , pressed to remove some of the liquid
  • 2 heads of broccoli , cut into florets
  • 1 large red bell pepper , cut into 1/2 inch strips
  • 1 cup uncooked quinoa
  • 1.5 cups water
  • 2-3 tbsp extra virgin olive oil
  • pinch of salt & pepper
  • 1/4 cup balsamic glaze *see notes

Balsamic Marinade

  • 3 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • pinch of salt and pepper


  • Prep the quinoa by pouring it into a fine mesh strainer and rinse it with cold water for a few seconds. This removes the outer film that can make it taste a little bit bitter. Once rinsed and drained, combine the quinoa and water in a medium sized saucepan. Season with a pinch of salt and pepper, cover with a lid, and put it over high heat. Bring it to a boil, once boiling, turn the heat to low and simmer until the liquid is absorbed. This should take about 15-20 minutes.
  • While the quinoa is cooking, prep the tofu. Make sure you press the tofu before marinating to remove some of the liquid. Once pressed, cut the tofu block into bite sized cubes. In a medium sized bowl, whisk together the marinade ingredients and add the tofu cubes to the marinade. Use a spoon to gently toss the tofu in the marinade, making sure it is fully coated. Let it sit for at least 10 minutes.
  • To cook the tofu, preheat a cast iron skillet over medium-high heat. Add the tofu and all of the marinade to the pan. Spread it out into an even layer and let it cook for 3-4 minutes without stirring it. Only stir it every few minutes, this allows the tofu to really get brown and crispy. Cook for a total of 10 minutes, stirring every few minutes, until the tofu is golden brown and crispy. Remove from the pan and set aside.
  • In the same pan, add 2-3 tbsp of olive oil and turn the heat down to medium. Add the broccoli and cook for 4-5 minutes, stirring occasionally. When the broccoli starts to soften a bit, add the bell pepper and cook for another 3-4 minutes, stirring occasionally. Season with a pinch of salt and pepper, then add the tofu back into the pan, stir, and remove from the heat.
  • When the quinoa is done, fluff it with a fork and add it into the tofu and veggie mixture. Give everything a good stir to combine.
  • To serve, spoon the mixture into bowls and drizzle your desired amount of balsamic glaze over the top.


*balsamic glaze is different than regular balsamic vinegar, it is cooked down until thick and sweet. You can find it in grocery stores in the same aisle where you find the vinegars.

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