Savory Orange-Roasted Tofu & Asparagus

I added some frozen veggies because my daughter can't eat asparagus and it was enough sauce. It was good and we ate it over cauliflower rice, though next time I may increase the sauce amounts a little bit.

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!

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!

Best vegan recipe I have ever found on-line

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.

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.

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!

A little tasteless....but ok

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.

delicious and versatileI 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, easyCons: sodium probably higher than nutritional info indicates

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

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

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!

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!

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!

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!