Miso Dressed Zucchini Noodles with Roasted Tofu

If you’ve never tried roasting tofu, you need to start immediately.  It has all the texture of fried tofu, with much less work and calories.

Simply slice a pack of extra firm tofu into cubes, season with salt, pepper and chili flakes or paprika (if you like a little spice) and bake until golden brown and puffy.  Experiment with different marinades and even salad dressings before baking.  It’s pretty fool proof…I’ve yet to have a batch turn out bad!  Then toss them in your favorite soups and salads in the place of croutons or crackers…

Miso Dressed Zucchini Noodles with Roasted Tofu

  • 1 cup zucchini noodles
  • 2 tablespoons white miso (or chickpea miso)
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon olive oil
  • 1 teaspoon tamari sauce
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 handful roasted tofu
  • 1 teaspoon chili garlic sauce (optional)
  • 1-2 tablespoons microgreens
  • Fresh ground salt and pepper

In a small bowl, whisk together the miso, vinegar, oil, tamari, honey and lemon juice.  Season with salt and pepper to taste.  In a serving bowl combine the zucchini noodles and the desired amount of miso dressing.  Top with chili garlic sauce, tofu and microgreens.  Enjoy immediately!

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