Tofu has never really been my jam, but a lot of my plant-based clients love it, and on average, people seem to really enjoy it. I’m also not the biggest fan of soy, so I was excited when I found a soy-free chickpea miso paste made with high-quality ingredients. It brings the same depth and umami to this dish while keeping the ingredients clean and thoughtful. This recipe uses firm, organic tofu baked at high heat until crisp on the edges, then tossed with a flavorful miso vinaigrette. Served with stir-fried veggies, it makes a complete, satisfying meal.

Ingredients

The Tofu

• 1 block firm organic tofu, pressed and drained

• 2 tbsp olive oil

• Salt and freshly ground black pepper

• For the miso vinaigrette

• 1 tbsp chickpea miso paste (soy-free)

• 2 tbsp coconut aminos

• 1 tbsp lime juice

• 1 tbsp grated fresh ginger

• 1 clove garlic, minced

• 1 tbsp brown sugar or honey

• 2 tbsp olive oil

• 1–2 tbsp warm water, as needed to thin

For Serving

• 2 scallions, thinly sliced

• Fresh cilantro leaves

• Optional: stir-fry vegetables (such as broccoli, peppers, snap peas, or carrots) sautéed in olive oil with salt and pepper

Instructions

1. Prep the tofu

   Preheat oven to 425°F. Line a baking sheet with parchment paper.

   Slice the pressed tofu into strips, planks, or cubes. Toss with olive oil, salt, and pepper. Spread evenly on the baking sheet.

2. Bake the tofu

   Roast for 20–25 minutes, flipping halfway through, until the tofu is lightly golden and crisp around the edges.

3. Make the miso vinaigrette

   In a small bowl, whisk together chickpea miso paste, coconut aminos, lime juice, ginger, garlic, and brown sugar or honey. Slowly whisk in olive oil until smooth. Add a splash of warm water to thin if needed.

4. Glaze the tofu

   Transfer the baked tofu to a mixing bowl. Drizzle with the miso vinaigrette and toss to coat.

5. Finish and serve

   Garnish with sliced scallions and fresh cilantro. Serve as-is or alongside stir-fry vegetables for a complete meal.

Notes and tips

• Always choose firm organic tofu for baking; it holds its shape and develops a crisp exterior.

• I’m not the biggest fan of soy, but this soy-free chickpea miso paste made with high-quality ingredients is a game-changer. It gives a deep, savory flavor that works beautifully in plant-based cooking.

• Even though tofu isn’t my personal favorite, it has become a reliable staple for many of my plant-based clients.

• You can cut the tofu however you like: cubes for bite-sized, strips for a protein topping, or planks for a main dish feel.

• The vinaigrette measurements are meant as a guideline.  Adjust to your taste and the amount you need.

• Pair with seasonal stir-fry vegetables to round out the dish and make it a complete meal.