Floating Olive Branch
Teriyaki Infused Balsamic Tofu


1 14-oz. block extra-firm or super-firm tofu
4 tbsp. Savory Butter Infused Olive Oil, divided.
1/2 tsp. Fleur de Sel, divided

1/2 cup Teriyaki Infused Balsamic Vinegar 
1 tbsp. lower-sodium soy sauce
1 tbsp. pure maple syrup
2 garlic cloves, minced

2 tsp. Dijon mustard

4 tsp. Seasons Tuscan Herb Infused Seasoning

1 tsp. Pepe e Aglio Seasoning  

1 12-oz. jar roasted red peppers, drained and thinly sliced

Jasmine rice or grain of your choice for serving


Wrap the block of tofu in a kitchen towel and firmly press on all sides to remove moisture. Slice into equal size cubes, and season with 1/4 tsp. Fleur de Sel.
Combine Teriyaki Infused Balsamic Vinegar, soy sauce, maple syrup, garlic, Dijon, Tuscan Herb Seasoning, and Pepe e Aglio seasoning, 2 tbsp. Butter Infused Olive Oil and remaining 1/4 tsp. Fleur de Sel in a bowl; stir with a whisk. Set aside. 
Heat remaining 2 tbsp. Savory Butter Infused Olive Oil in a large nonstick skillet over medium-high. Once hot, add tofu and cook for 7 to 8 minutes, turning to brown all sides, until golden and crisp. Reduce heat to medium-low, pour in balsamic marinade, and cook 1 minute, often stirring until marinade begins to reduce and coat the cubes of tofu. Stir in roasted red pepper; remove from heat.
Serve the tofu and marinade over rice or grain of choice.