Miso roasted tofu with sweet potato

Miso roasted tofu with sweet potato

Based on 21 ratings
In app
"Want a flavor boost? Try our TOFU LOVER seasoning in this recipe! I like to make this recipe for dinner, because it’s so easy to prepare—just dice sweet potato and tofu and throw them in the oven. To give them a slightly crispy crust, they are marinated with an aromatic sauce. When it comes to the flavors, I was inspired by Japanese cuisine: Miso paste is the basis for the sauce and the topping is a variation of the Japanese spice mixture furikake, which is mainly sprinkled on rice or onigiri. It traditionally consists of bonito flakes, nori, and sesame, among other things, but here I created a vegan version of it."
Difficulty
Easy 👌
Preparation
35 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2 tbsp
white miso paste
200 g
tofu
½ tbsp
sesame oil
½ tbsp
starch
½ tbsp
apple cider vinegar
1 cloves
garlic
1 tsp
agave nectar
tbsp
water
½
dried seaweed sheet
1 tbsp
white sesame seeds
salt
sugar
½ tsp
Kitchen Stories Tofu Lover seasoning (optional)

Utensils

peeler, knife, cutting board, kitchen towel, baking sheet, oven, Tofu Lover seasoning, saucepan, cooking spoon, bowl (small)

Nutrition per serving

Cal325
Fat15 g
Protein20 g
Carb31 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Peel and cut sweet potatoes into bite-sized pieces. Toss with some sesame oil and salt. Dab tofu dry and cut into bite-sized cubes. Toss tofu with remaining sesame oil and some soy sauce first, then coat with starch and our TOFU LOVER seasoning (if using). Add both to a baking sheet and roast for approx 20 min., or until cooked through.
    • 1 sweet potatoes
    • ½ tbsp sesame oil
    • 200 g tofu
    • 1 tsp soy sauce
    • ½ tbsp starch
    • ½ tsp Kitchen Stories Tofu Lover seasoning (optional)
    • salt
    • peeler
    • knife
    • cutting board
    • kitchen towel
    • baking sheet
    • oven
    • Tofu Lover seasoning

    Preheat the oven to 200°C/400°F. Peel and cut sweet potatoes into bite-sized pieces. Toss with some sesame oil and salt. Dab tofu dry and cut into bite-sized cubes. Toss tofu with remaining sesame oil and some soy sauce first, then coat with starch and our TOFU LOVER seasoning (if using). Add both to a baking sheet and roast for approx 20 min., or until cooked through.

  • Step 2/4

    In the meantime, add white miso paste, apple cider vinegar, remaining soy sauce, grated garlic and ginger, chili flakes, agave, and water to a small saucepan. Let simmer until tofu and sweet potatoes are ready.
    • 2 tbsp white miso paste
    • ½ tbsp apple cider vinegar
    • 1 cloves garlic
    • 5 g ginger (grated)
    • ¼ tsp chili flakes
    • 1 tsp agave nectar
    • tbsp water
    • saucepan
    • cooking spoon

    In the meantime, add white miso paste, apple cider vinegar, remaining soy sauce, grated garlic and ginger, chili flakes, agave, and water to a small saucepan. Let simmer until tofu and sweet potatoes are ready.

  • Step 3/4

    Cut nori into small pieces. Crush half of the sesame seeds or add them to a food processor and pulse until broken up. Mix with the rest of sesame seeds and nori in a small bowl and set aside.
    • ½ dried seaweed sheet
    • 1 tbsp white sesame seeds
    • bowl (small)

    Cut nori into small pieces. Crush half of the sesame seeds or add them to a food processor and pulse until broken up. Mix with the rest of sesame seeds and nori in a small bowl and set aside.

  • Step 4/4

    Toss roasted tofu in the miso sauce, until well coated. Serve with sweet potato and sprinkle with nori-sesame topping. Season with sugar and salt. Enjoy!
    • sugar

    Toss roasted tofu in the miso sauce, until well coated. Serve with sweet potato and sprinkle with nori-sesame topping. Season with sugar and salt. Enjoy!

  • Enjoy your meal!

    Miso roasted tofu with sweet potato

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