Maple Miso Glazed Tofu Roast
Perfect for weekend dinners or the holidays, this miso glazed tofu roast is a low effort, mostly hands off, make ahead recipe with just six ingredients, but it’s super satisfying with a sweet and salty glaze and 28 grams of protein per serving.
Ingredients
- 2 - 14 ounce packages extra firm tofu or super firm tofu
- ⅓ cup maple syrup
- 2 tablespoons shiro (white) miso
- 2 tablespoons soy sauce or gluten free tamari
- 2 cloves garlic grated, omit for low FODMAP
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil or another neutral oil
- ½ teaspoon salt
Instructions
- Slice the tofu in half horizontally so you end up with two thinner rectangles. Repeat with the other brick. Then place chopsticks alongside one tofu rectangle and slice through the tofu in ¼ inch intervals crosswise. The chopsticks keep you from slicing down too deep! Repeat with the other three bricks.
- Whisk up the marinade in a small bowl. I like to whisk up the miso and oil first, as I find it helps make the miso easier to blend, then whisk in the maple syrup, soy sauce, garlic, vinegar and salt.
- In a 9x9 baking dish, pour the marinade over the tofu. This is a bit messy, but I like to hold the tofu while I pour as it allows me to help open the folds so the marinade actually gets in. Marinate for at least 2 hours but preferably, 24 hours.
- Transfer the tofu to a parchment lined baking sheet and bake at 425℉ (220℃) for 20 minutes. Baste the tofu, really getting in those folds. Bake for 20 minutes. Baste again, then bake for another 10-20 until you see the tofu get crispy and browned at the edges.
Video
Notes
The suggested serving size is 1/2 package of tofu per person, for 28 grams of protein...but if you have a smaller appetite, this recipe can serve 8 portions at 14 grams of protein each.
Low FODMAP Friends! Want a bit of that garlicky flavour? Use either low FODMAP garlic flavoured oil or 1/4 teaspoon of low FODMAP garlic-free seasoning.