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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2008

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

    Advertisement
  • Pat tofu dry and cut into 1/2-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.

  • 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.

Tips

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 Facts

154 calories; protein 9.6g 19% DV; carbohydrates 10.8g 4% DV; exchange other carbs 0.5; dietary fiber 2.9g 12% DV; sugars 6.1g; fat 9g 14% DV; saturated fat 1.5g 8% DV; cholesterolmg; vitamin a iu 700.2IU 14% DV; vitamin c 13.3mg 22% DV; folate 108.3mcg 27% DV; calcium 218.4mg 22% DV; iron 2.2mg 12% DV; magnesium 47.6mg 17% DV; potassium 350mg 10% DV; sodium 480.3mg 19% DV; thiamin 0.2mg 17% DV.

Reviews (24)

Read More Reviews
24 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/06/2019
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! Read More
Rating: 5 stars
01/10/2019
Best vegan recipe I have ever found on-line Read More
Rating: 4 stars
02/13/2018
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. Read More
Advertisement
Rating: 4 stars
01/27/2018
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. Read More
Rating: 5 stars
04/12/2017
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! Read More
Rating: 3 stars
04/05/2017
A little tasteless....but ok Read More
Advertisement
Rating: 5 stars
09/18/2015
Perfect! I followed the recipe exactly (squeezed an orange for the juice) and it turned out delicious. I served it over brown rice. Read More
Rating: 3 stars
11/04/2013
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 Read More
Rating: 5 stars
12/04/2012
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. Read More
Rating: 4 stars
05/28/2012
delicious and versatile I have made this with tempeh instead of tofu and it worked great. I steamed the tempeh for about 10 minutes before cutting it into cubes and tossing with the sause. It also works well with veggies other than asparagus (green beans bell pepper whatever you like). I think this recipe is much higher in sodium than the nutritional data indicate so you might want to use less miso and omit the 1/4 tsp salt. The red miso I'm using has 340 mg sodium per teaspoon. This recipe calls for 6x that amount plus another 1/4 tsp salt (about 600 mg) bringing the total to about 650mg per serving. Pros: delicious adaptable easy Cons: sodium probably higher than nutritional info indicates Read More
Rating: 4 stars
05/10/2012
Yummy Vegetarian Dish This dish could hardly be simpler to prepare and my husband loved it. The second time I made it I doubled the sauce ingredients as my husband like lots of sauce (great on rice). However when i warmed up the leftovers the next day the orange flavor from the zest was too powerful. Next time if i'm going to have leftovers I'll omit the zest the first night and add it to the leftovers only. Pros: Delicious Quick Easy Cons: Not so good left over Read More
Rating: 5 stars
02/14/2012
Simple quick and delicious Do yourself a favour follow this recipe and make this dish! Only tip I'd add is to make sure your roasting tin isn't too big or the cooking sauce will burn. You could also try letting the tofu dry for a good half an hour rather than just pat-drying and I let it marinate for a few hours in the cooking sauce too. Pros: simple quick delicious Read More
Rating: 5 stars
10/30/2011
This is outstanding! Read More
Rating: 5 stars
10/30/2011
Awesome! Awesome! Awesome! And I'm not even a vegetarian. Simple easy and delicious. I did omit the 1/4 tsp of salt - wasn't needed with all the miso. Definitely give this one a try! Read More
Rating: 5 stars
10/30/2011
I was very excited to try out this dish but I made it tonight and it was pretty bad maybe I missed some ingredient or something. Read More
Rating: 5 stars
10/30/2011
This one is a keeper for sure! Will use once a week Read More
Rating: 5 stars
10/30/2011
Just okay. I love tofu and asparagus but this seemed overly orange-y. I also couldn't find miso at three different grocery stores so I had to substitute soy sauce. Not sure if that works but just so-so for me. Read More
Rating: 5 stars
10/30/2011
I've made this a couple times and love it. I wouldn't substitute soy sauce for miso - the two are very different and I don't think it would turn out the same at all. I also leave out the salt (doesn't really need it) and serve over brown rice. Yum! Read More
Rating: 5 stars
10/30/2011
This is definitely one of my favorite dishes now. It was soo easy and healthy. Read More
Rating: 5 stars
10/30/2011
I love the idea of this recipe but it was way too orangey. I would try it again but reduce the orange zest orange juice or both. I might even leave them out. This might be good over brown rice but it didn't need it. Read More
Rating: 5 stars
10/30/2011
Haha! I added extra Orange... mmmm... I also doubled the sauce so I could have it over rice the first time and THIS time i'm making it with broccoli. MMMM I love this dish the basil rocks! Read More
Rating: 5 stars
10/29/2011
Simple and pretty yummy! I made this recipe replacing 1/2 the asparagus with broccoli and leaving out the salt. It wasn't bad! I added extra orange zest but regretted it. Try local produce stores to find miso. Read More
Rating: 5 stars
10/29/2011
I could not find red miso and had to use a sesame ginger marinade I had. Turned out yummy. I have made it twice and will make again in the future! Read More
Rating: 5 stars
10/29/2011
Very good I really like this recipe and I've made it several times. Asparagus is really great in it but I have also made it with broccoli and green beans whatever is in season will do. I love that it tastes like oranges I always juice the orange that I zest instead of using store bought OJ. And I do skip the salt. Red miso keeps for a long time it's a staple in my fridge now so I can whip this up frequently Read More