Roasted Tofu with Cauliflower

Instructions

1. 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. 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. 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. 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. 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. 6

   Once the tofu and cauliflower are roasted, transfer them to a large bowl and drizzle the miso-ginger glaze over top.

7. 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. 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.