Miso–Maple Glazed Tofu Roast
A festive, savory-sweet tofu roast with deep umami from miso and a caramelized maple glaze. Firm, satisfying, and ideal as a vegetarian Christmas main.
Ingredients
- 2 blocks extra-firm tofu (about 400 g each)
- 2 tbsp white or red miso
- 3 tbsp maple syrup
- 2 tbsp soy sauce or tamari
- 2 tbsp olive oil or melted butter (use vegan butter if desired)
- 2 cloves garlic, finely grated
- 1 tsp fresh rosemary or thyme, finely chopped
- Black pepper, to taste
Optional
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
Instructions
- Press tofu: Wrap tofu in a clean towel and press for 20–30 minutes to remove excess moisture.
- Prepare glaze: In a bowl, mix miso, maple syrup, soy sauce, oil, garlic, herbs, pepper, and optional mustard and vinegar. The mixture should taste bold and well-seasoned.
- Marinate: Coat tofu generously on all sides. Marinate at least 30 minutes, or up to overnight in the fridge.
- Roast: Heat oven to 200 °C (fan 180 °C). Place tofu on a lined baking tray. Roast for 25 minutes.
- Baste & finish: Flip tofu, brush with more glaze, and roast another 15–20 minutes. Finish under the grill for 2–4 minutes until sticky and caramelized.
- Rest & slice: Let rest a few minutes, then slice thickly.
Serve with roast potatoes, mushroom gravy, braised red cabbage, or winter greens.
Notes
- Extra-firm tofu is essential; soft tofu will not roast properly.
- For a meatier texture, freeze and thaw tofu once before pressing.
- Can be roasted ahead and reheated at 180 °C for 10–15 minutes with extra glaze.