Roasted Tofu with Turnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
My favorite weeknight dinner combines crispy roasted tofu with tender, caramelized turnips in a savory umami glaze. This dish comes together in just under an hour, making it perfect for busy evenings, and it's incredibly budget friendly since both tofu and turnips are affordable staples. The white miso paste adds depth and complexity while also providing beneficial probiotics for gut health. The ginger and garlic create an aromatic base that transforms simple vegetables into something truly crave worthy. It's the kind of meal that feels fancy enough for guests but easy enough to make on a Tuesday night.
Ella x
Ingredients
- 397 gextra-firm tofu(pressed and cubed into 3/4-inch pieces)
- ½ kgturnips(peeled and cut into 1-inch cubes)
- 3 tablespoonsolive oil
- 2 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 1 tablespoonrice vinegar
- 1 tablespoonmaple syrup
- 2garlic cloves(minced)
- 2 tablespoonssesame seeds(white or black)
- 2scallions(thinly sliced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the pressed tofu cubes dry with paper towels to remove excess moisture, which helps them achieve a crispier exterior.
Tip: Pressing tofu for at least 30 minutes before cooking removes water and allows for better browning.
- 2
Toss the turnip cubes with 1.5 tablespoons of olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 20 minutes until they begin to soften and brown at the edges.
Tip: Stir the turnips halfway through roasting for even caramelization.
- 3
While turnips roast, heat the remaining 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, carefully add the tofu cubes in a single layer and cook for 4-5 minutes until the bottom is golden brown.
Tip: Don't stir the tofu immediately; let it sit to develop a crispy crust.
- 4
Gently turn each tofu piece and cook for another 3-4 minutes until multiple sides are golden and crispy. Transfer the tofu to a plate.
Tip: Work in batches if needed to avoid overcrowding the skillet.
- 5
In a small bowl, whisk together the miso paste, minced ginger, garlic, rice vinegar, and maple syrup until smooth and well combined.
Tip: If the miso paste is thick, add a tablespoon of water to help it blend smoothly.
- 6
Remove the turnips from the oven and add the tofu cubes to the baking sheet, scattering them evenly among the turnips.
Tip: The turnips should be tender but still holding their shape.
- 7
Drizzle the miso-ginger glaze over both the tofu and turnips, gently tossing everything together to coat evenly. Return to the oven for 5 minutes to let the glaze set.
Tip: Don't overmix to keep the tofu cubes intact.
- 8
Remove from the oven and transfer to a serving bowl. Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then sprinkle over the dish along with sliced scallions.
Tip: Watch the sesame seeds closely to prevent burning.
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