Savory Orange-Roasted Tofu & Asparagus

Savory Orange-Roasted Tofu & Asparagus

24 Reviews
From: EatingWell Magazine, March/April 2008

If you've never had roasted tofu before, here's a great way to start. Toss tofu and asparagus in a tangy orange- and basil-scented sauce, made rich and savory with miso. Serve with brown rice or couscous and an orange-and-fennel salad.

Ingredients 4 servings

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  • 1 14-ounce package extra-firm water-packed tofu, rinsed
  • 2 tablespoons red miso, (see Ingredient Note), divided
  • 2 tablespoons balsamic vinegar, divided
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon freshly grated orange zest
  • ¼ cup orange juice
  • ¼ teaspoon salt


  • Active

  • Ready In

  1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
  2. Pat tofu dry and cut into ½-inch cubes. Whisk 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil in a large bowl until smooth. Add the tofu; gently toss to coat. Spread the tofu in an even layer on the prepared baking sheet. Roast for 15 minutes. Gently toss asparagus with the tofu. Return to the oven and roast until the tofu is golden brown and the asparagus is tender, 8 to 10 minutes more.
  3. Meanwhile, whisk the remaining 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil, basil, orange zest and juice, and salt in the large bowl until smooth. Toss the roasted tofu and asparagus with the sauce and serve.
  • Red miso (akamiso) is a salty fermented paste made from barley or rice and soybeans. Find it in the refrigerated section near tofu. Use it for sauces, marinades or soup.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: scant 1 cup
  • Per serving: 154 calories; 9 g fat(2 g sat); 3 g fiber; 11 g carbohydrates; 10 g protein; 108 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 700 IU vitamin A; 13 mg vitamin C; 218 mg calcium; 2 mg iron; 480 mg sodium; 350 mg potassium
  • Nutrition Bonus: Folate (27% daily value), Calcium (22% dv), Vitamin C (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 plant protein, 1½ fat

Reviews 24

March 06, 2019
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By: caroljl
My healthy cooking group made this and absolutely loved it! The only thing we changed was white miso instead of red (couldn't find in our store.) We served it on brown rice with a side salad of mixed greens with fennel, orange slices and cranraisins. Yum!
January 10, 2019
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By: Bill
Best vegan recipe I have ever found on-line
February 12, 2018
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By: asagao
Quick, easy, and very tasty. I dislike the spongy, chewy texture of tofu popular in USA, so I used Nasoya organic silken tofu, cut into 6 slices and baked in a glass dish at 375. I did not use orange zest as I did not want such a strong flavour, as noted by one reviewer. Next time I will use rice wine vinegar and skip the basil. Martin- Yes, you could use any type of miso for recipes like this, but you will get a different result. Aka (red) miso ranges from red to dark brown. Shiro (white) miso is white or yellow. There are various kinds in between. In general, the darker the miso, the stronger and saltier the flavour. Shiro miso is quite mellow and sometimes almost sweet. If you use shiro miso, you might want to add more miso than called for. The best miso is naturally fermented. You can usually find it at health food stores if they don't have it at your Asian grocery.
January 27, 2018
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By: Martin Lewison
I really liked this and would make it again. I really enjoyed the contrasting flavors, although my BP probably could have done without the extra 1/4 tsp of salt. I have a tofu press and that really helps make the tofu chewy instead of mushy, which makes it easier to cut up and toss with the other ingredients. I guess ovens vary. An earlier reviewer complained that the tofu burned, but I had to bake the asparagus for an extra 5 minutes to get it sufficiently tender, with no ill effect on the tofu. About the miso: I happen to have a real Japanese food store a few blocks away. I knew I could get miso there, and I probably would not have attempted this recipe without knowing that I'd find it there. So I go to the miso refrigerator they have and I can't tell what is red and not red; all the packaging is in Japanese. I ask one of the ladies running the shop for the red, and it actually took her a couple of minutes of digging into the refrigerator's back rows to find "aka miso". I guess it's not that popular in the Queens Japanese community, and I wonder if a different color miso wouldn't work just as well.
April 12, 2017
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By: Sherry
Awesome! Incredibly tasty. Buying a bag of miso is expensive. So instead I bought a packet of Miso soup (powder) for around a $1 which was the perfect amount for this recipe. I removed any of the dried tofu. To get the right consistency I then added a little soy sauce, a little sesame oil & a little fish sauce. Perfection!
April 05, 2017
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A little tasteless....but ok
September 17, 2015
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By: EatingWell User
Perfect! I followed the recipe exactly (squeezed an orange for the juice) and it turned out delicious. I served it over brown rice.
November 04, 2013
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By: EatingWell User
450 degrees....really? This recipe has a lot of potential but I would reduce the oven temp to 375 next time. My firm tofu was blackened on one side after only 5 minutes. I've baked tofu and tempeh before at lower temps so I know it's a good Idea to flip it occasionally. Ended up adding broccoli and carrots after 10 minutes and cooking for another 8. Loved the fact that I had the miso and balsamic already. Pros: good marinade Cons: charred tofu
December 03, 2012
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By: EatingWell User
Wow! This came out great! I substituted cut up broccoli florets for the asparagus. It was easy and tasted delicious. Love the orange/miso/basil combination.
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