Savory Orange-Roasted Tofu & Asparagus

March/April 2008

Your rating: None Average: 4.1 (109 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.

"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

18 Reviews for Savory Orange-Roasted Tofu & Asparagus


I followed the recipe exactly (squeezed an orange for the juice) and it turned out delicious. I served it over brown rice.

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.

good marinade

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.

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.

delicious, adaptable, easy
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.

Delicious, Quick, Easy

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner