Miso Baked Tofu with Lemon and Garlic
With a marinade that includes miso paste, lemon, garlic, and tarragon, this delicious baked tofu is sure to become a regular recipe in your vegan and gluten-free repertoire.
Ingredients
- 10 oz (300 g) firm or extra-firm tofu
- 1½ tablespoons miso paste (GF, see notes)
- 1½ tablespoons lemon juice
- ½ teaspoon garlic granules
- ½ teaspoon dried tarragon
- 1½ tablespoons olive oil, divided
- Black pepper
Instructions
- Drain the tofu and cut into even slices approx. 1.5 cm (½-¾ inch) thick. This gave me 6 slices, but you may end up with more or less depending on the shape of your tofu block. Pat the pieces dry with kitchen towel to remove any excess water.If you're not using extra-firm tofu, you may want to press it before slicing to remove more of the water content (see notes).
- To a wide bowl or plate with a rim, combine the miso paste, lemon juice, garlic granules, dried tarragon, and 1 tablespoon of the oil. Mix well, using a fork if necessary to help break down the miso paste, until you have a thick marinade (see photos above for more detail).
- Once combined, add the tofu slices and coat well on all sides. The marinade is quite thick, so it helps to get stuck in with your fingers here. Once coated, add a touch of freshly ground black pepper to each slice. Marinate in the fridge for at least 20 minutes, but ideally several hours if you have time.
- Preheat the oven to 180°C (360°F).
- Drizzle a little oil over a baking sheet and add the tofu slices. Bake for around 25 minutes or until golden and slightly crispy, turning the pieces over halfway through and brushing with any leftover marinade. If your tofu needs slightly longer, continue to check on it every few minutes until you're happy with it.
- Once golden and crispy, remove from the oven and serve (see suggestions above for ideas).📸 See recipe steps >📖 Table of contents >
Notes
Pressing tofu: If you're using firm tofu rather than extra-firm, you can remove some of the water using a tofu press or by placing on a plate, wrapping in a kitchen towel, and weighing down for 10 minutes with a heavy object (such as a stack of cooking pans).
Garlic granules: The flavour of these isn't as strong as garlic powder, so if using powder you'll want to go with slightly less.
Air fryer: If you want to use an air fryer instead of an oven, simply reduce the cooking time to around 15 minutes and check regularly to make sure that the marinade doesn't become overdone.
Gluten-free: Miso paste is often gluten-free, but you may want to double-check yours if you need to be sure. Other than that, this recipe is gluten-free as written.
Storage: Once cool, refrigerate the baked tofu for up to four days. I wouldn't recommend freezing as the tofu may become porous and lose its flavour.
See recipe testing notes and recipe FAQ sections for more info.
* The nutrition info below is for one serving, based on a total of two servings.
Nutrition
Calories: 202kcalCarbohydrates: 8gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 566mgPotassium: 281mgFiber: 1gSugar: 3gVitamin A: 33IUVitamin C: 5mgCalcium: 58mgIron: 2mg
Nutrition Facts
Miso Baked Tofu with Lemon and Garlic
Amount Per Serving
Calories 202
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 566mg25%
Potassium 281mg8%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 12g24%
Vitamin A 33IU1%
Vitamin C 5mg6%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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