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!