Basil Balsamic Tofu Bowl (Vegan + Gluten-Free)

A vibrant, plant-powered bowl with sweet-savory glaze, crispy tofu, and garden-fresh flavor.

This Basil Balsamic Tofu Bowl is packed with bold flavor, bright color, and seasonal produce — a vegan and gluten-free main that doesn’t compromise on richness or texture. Crispy tofu is glazed with a sticky Strawberry Balsamic reduction and served over fluffy quinoa with roasted veggies and a drizzle of Basil Infused Olive Oil.

📝 Ingredients:

• 1 block extra-firm tofu, pressed and cubed

• 1 tbsp cornstarch

• 1 tbsp Basil Infused Olive Oil (plus more for roasting)

• 1/4 cup Strawberry Balsamic Vinegar

• 1 tbsp maple syrup

• 1 clove garlic, minced

• 1 tbsp tamari or soy sauce

• 2 tbsp chopped fresh basil

• 1 cup cooked quinoa

• 1 cup roasted seasonal veggies (e.g., zucchini, red bell pepper, carrot)

• Optional garnish: microgreens, sesame seeds, or extra basil

🔥 Instructions:

1. Prepare tofu: Toss tofu cubes with cornstarch. Heat Basil Olive Oil in a skillet and pan-fry tofu until golden and crispy on all sides. Remove and set aside.

2. Make the glaze: In a small saucepan, combine Strawberry Balsamic, maple syrup, garlic, and tamari. Simmer until slightly thickened (3–5 minutes). Stir in chopped basil.

3. Glaze tofu: Return tofu to the skillet and pour in glaze. Toss to coat evenly.

4. Assemble bowl: In a wide bowl, layer cooked quinoa, roasted veggies, and glazed tofu. Drizzle with more Basil Olive Oil.

5. Garnish & serve: Top with microgreens, sesame seeds, or more basil as desired.

💡 Tips:

• For crispier tofu, air-fry or bake it before glazing.

• Make it a meal-prep favorite by storing components separately.

Grab your Basil Infused Olive Oil and Strawberry Balsamic Vinegar to bring this craveable vegan bowl to life — a go-to for flavor-forward, feel-good eating.