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Savory Orange-Roasted Tofu & Asparagus

March/April 2008

Your rating: None Average: 4.1 (93 votes)

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.



READER'S COMMENT:
"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! "
Savory Orange-Roasted Tofu & Asparagus Recipe

Makes: 4 servings, scant 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 152 calories; 9 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1 plant-based protein, 1 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Vegetarian, soy
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Publication
March/April 2008
20 minute dinner recipes
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