Savory Orange-Roasted Tofu & Asparagus
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.
Prep Time:
25 mins
Total Time:
40 mins
Servings:
4 servings, scant 1 cup each
Ingredients
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1 14-ounce package extra-firm water-packed tofu, rinsed
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2 tablespoons red miso, (see Ingredient Note), divided
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2 tablespoons balsamic vinegar, divided
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4 teaspoons extra-virgin olive oil, divided
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1 pound asparagus, trimmed and cut into 1-inch pieces
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3 tablespoons chopped fresh basil
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1 teaspoon freshly grated orange zest
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1/4 cup orange juice
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1/4 teaspoon salt
Directions
1.
Preheat oven to 450 degrees 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.
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.
Nutrition information
Calories 152, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Sodium 482 mg, Carbohydrate 10 g, Fiber 4 g, Protein 10 g, Potassium 319 mg. Daily Values: Vitamin A 15%, Vitamin C 20%, Calcium 20%, Iron 15%. Exchanges: Vegetable 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend salting and drying the tofu in paper towels so oil doesn't splatter during frying.
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