Roasted Tofu with Cauliflower
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something satisfying and wholesome without spending hours in the kitchen. Roasted tofu with cauliflower comes together in just about an hour, and the best part is how affordable it is to make. The miso paste creates this incredible umami depth that makes both the tofu and cauliflower absolutely sing, and it's packed with probiotics that are great for your gut health. Everything roasts on one sheet pan, which means minimal cleanup, and the result is crispy, caramelized, and bursting with Asian inspired flavors. Trust me, even if you're new to cooking with tofu, this recipe will win you over.
Ella x
Ingredients
- 397 gextra-firm tofu(pressed and cubed)
- 1183 mlcauliflower florets(cut into bite-sized pieces)
- 4 tablespoonsolive oil
- 3 tablespoonswhite miso paste
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonmaple syrup
- 1½ teaspoonssesame oil
- 2 tablespoonslime juice
- 2 tablespoonssesame seeds(for garnish)
- 3scallions(sliced thin for garnish)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Press the tofu between paper towels under a heavy weight for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Tip: Pressing the tofu helps it become crispier when roasted and absorb flavors better.
- 2
Preheat your oven to 425°F (220°C). Pat the tofu cubes dry with fresh paper towels and season with salt and pepper.
Tip: Extra dryness on the surface ensures better browning and crispiness.
- 3
On a large baking sheet, toss the tofu cubes with 2 tablespoons of olive oil, then spread in a single layer. In another bowl, toss the cauliflower florets with the remaining 2 tablespoons of olive oil, salt, and pepper.
- 4
Arrange the tofu and cauliflower on separate sections of the baking sheet (or use two sheets) and roast for 25-30 minutes, stirring halfway through, until the tofu is golden brown and the cauliflower is tender with caramelized edges.
Tip: Keeping them on separate sections prevents them from steaming and helps both ingredients crisp up evenly.
- 5
While the vegetables roast, whisk together the miso paste, rice vinegar, minced ginger, minced garlic, maple syrup, sesame oil, and lime juice in a small bowl until smooth and well combined.
Tip: Whisking the miso well prevents lumps and ensures a silky glaze consistency.
- 6
Once the tofu and cauliflower are roasted, transfer them to a large bowl and drizzle the miso-ginger glaze over top.
- 7
Gently toss everything together until the tofu and cauliflower are evenly coated with the glaze, being careful not to break apart the tofu cubes.
Tip: Use a spatula rather than a spoon to minimize breakage of the delicate roasted tofu.
- 8
Transfer to a serving platter and garnish generously with sesame seeds and sliced scallions. Serve warm or at room temperature.
Tip: This dish is delicious warm from the oven but also holds up well as a cold salad the next day.
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