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.

Makes 4 servings, scant 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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
1/4 cup orange juice
1/4 teaspoon salt

1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
2. 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.
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.

NUTRITION INFORMATION: Per serving: 152 calories; 9 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrate; 10 g protein; 4 g fiber; 482 mg sodium; 319 mg potassium. Nutrition bonus: Calcium & Vitamin C (20% daily value), Iron & Vitamin A (15% dv).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 plant-based protein, 1 fat

TIP: Ingredient note: 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.

This was great. On the first bite the flavoring seemed a little odd- by the end, I loved it. It's easy too- if asparagus isn't in season where you are, use whatever vegetables you have on hand.

PC, Montpelier, VT

I loved this! I had never cooked with miso before and I was a little nervous. The flavors were excellent and it was so easy. Even my 11 year old daughter loved it! I will definitely make this again. If asparagus is not in season I will try other veggies.

Kathie, Medford, OR

This was horrible! First, the sauce on the tofu smoked in the oven. Then the flavor just seemed off, really bitter and quite nasty. With some soy sauce and sriracha, it was just barely edible but the leftovers got thrown. Really really bad. We actually even checked afterwards to make sure we used the right proportions of everything.

Emily

I really enjoyed the texture of the tofu in this recipe, roasting is by far my favorite technique. However, the flavor was not as impactful as what I expected from the reviews. Though I didn't experience any "off" flavors, it just tasted very bland, even when prepared as written.

Kelly

Very tasty and an easy week-night meal.

Judith, La Crescenta, CA

The flavor was excellent. I would recommend turning the oven down a bit... maybe to 400 as the tofu tends to get a bit more crispy/hard than I like.

Leslie, San Francisco, CA

I made this dish with my olfactory sense impaired, but just as i was about to pull the whole thing out of the oven, my husband remarked that he smelled burning hair. I suspect burnt basil. The tofu was a golden brown after just the first 15 minutes of cooking, slightly charred after cooking with the asparagus. However, we both enjoyed the finished product. The asparagus was tender crisp and the tofu was fine.

Tina, Bellingham, WA

My first experience with roasted tofu and it was delicious! I'm not a health nut but wanted to get more protein in my diet without the fat. This is a wonderfully savory recipe with a great tang of orange. Next time I'll double it since it reheated well for lunch the next day.

Dianne, Portland, OR

This dish is one of my favorites. I omit the salt and add pepper, or chilis instead. I roast everything together for the total time of 15 minutes, make sure that your oven rack is in the middle, your oven must be pre-heated prior to putting in the tofu and veggies.

Chefhazelton, Long Beach, CA

The tofu was a little burnt on the bottom after the first 15 minutes so I agree with another user, maybe turn the heat down to 400 degrees versus 450. Otherwise, the flavours were really good and I would make this recipe again because it was so easy.

Laura, Toronto, ON