Tuesday 26 June 2012

Miso Roasted Tofu: Because Everything Tastes Better When It's Roasted

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There are a lot of things about moving overseas that I either didn't think about (and I'm now realizing), or pushed to the back of mind (and am now forced to face). Here are a few examples:

1. Health care - as a Canadian, I've been spoiled with a life of public health care, and jobs that have filled in the extra blanks where even that fails.  But now, I need to think like a regular adult (scary!) and realize that I need to cover myself for the "just in case" scenarios.

2. Packing - you have to figure out what you want to do - store, toss, or take - with literally every little single item you own. Everything. That scrapbooking stuff you bought, and never used. That beloved pair of shoes that are more than well worn, but still make the cut every time. Those fridge magnets. Those papers you think might be important one day, just not today. Everything.

3. Food - as someone who likes to cook and bake, I collect a lot of "food stuff." Spices, various oils and vinegars,  about four kinds of flour and sugar, each. Not to mention the perishable goods. And so, it appears that when you decide to move to a different country, and your scheduled to be out of your apartment within a few weeks, it's time to start getting creative in the kitchen.  It's time to start using up as much of your food as possible. Enter, roasted tofu in a miso marinade.

Super easy, super quick, super yummy, super super. No major-moves-abroad-requiring-fridge-clean-outs required!

I used this on a carrot and beet salad (recipe to come later!), but could be a star player in so many different dishes. Salads, sandwiches, stir-fry, etc. Let's do it!

Miso Roasted Tofu
from, Marin Mama Cooks
1 450gram package, extra firm tofu
2 Tbsp lemon juice
2 cloves, garlic
2 Tbsp miso

  1. Preheat oven to 425 C
  2. Pat tofu dry and cut into desired size (I cut into about 12 pieces length wise and then in half)
  3. Combine the lemon juice, garlic, and miso in a medium size bowl and mix until fully combined
  4. Add tofu and toss to coat
  5. Spread tofu in a single layer on baking sheet and for about 18 minutes or until golden brown and a touch crispy - turn pieces over half way through
  6. Enjoy!

1 comment:

  1. You're so right. Everything tastes better when roasted! Chopping onions, which always makes me weep like a heartbroken girl, is so worth it when those onions are roasted, tender, and slightly charred.



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