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.
Savory Orange-Roasted Tofu & Asparagus
From EatingWell: 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.
17 Reviews for Savory Orange-Roasted Tofu & Asparagus
This came out great! I substituted cut up broccoli florets for the asparagus. It was easy and tasted delicious. Love the
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.
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.
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.
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