Looking for a flavour-packed tofu recipe that delivers on both taste and protein? This basil miso tofu is the perfect summer dish, it’s bright, savoury, and goes with everything!
Looking for more tofu meals? These are some of my favourites:
- Tofu Shawarma
- Marry Me Tofu
- Tofu Piccata
- Crispy Creamy Dill Tofu
- Giant Rainbow Rice Paper Roll
- Sheet-Pan Gochujang Tofu
I have never been a tofu fan, but this is one of my favourite ways to eat tofu – and it’s thanks to this special marinade and a few tricks that I’ve learned since cooking with tofu this year.
The tofu is frozen and thawed for the best chewy texture, which allows it to soak up all that delicious basil-miso marinade. There’s something magic that happens when you combine fresh basil with umami-packed white miso, sharp lime, and just a hint of heat from jalapeño.
Basil is one of those herbs that’s easy to grow (I say as I have one dying in a pot outside). But even if your gardening skills leave much to be desired, basil is a great herb to pick up from the grocer as you get good bang for your buck. To keep it alive for a long as possible, trim the stems, place in a glass of water, loosely cover with a plastic bag, and leave it on the counter out of direct sunlight.
It’s also a recipe that keeps really well and tastes even better the next day, so I always try to make extra. Whether you’re using it in my stuffed zucchini boats or just dipping it into that yummy coconut marinade sauce, this tofu is going to become a regular in your rotation.
Main Ingredients & Why We Use Them
- Tofu: Freezing and thawing tofu gives it a spongier texture, helping it soak up the marinade better. It’s also more chewy and satisfying.
- Fresh Basil: The hero of this recipe. Basil gives the tofu a bright, herby aroma and pairs beautifully with miso.
- White Miso Paste: Miso adds deep savoury umami flavour and a little saltiness. It’s the secret to making plant-based food taste rich. If you haven’t cooked much vegan food before you might think this paste will sit at the back of your fridge unused. It won’t! I use it in so many recipes!
- Lime Juice + Zest: Adds acidity and freshness, balancing the richness of the marinade.
- Shallot, Garlic, Ginger: These aromatics bring complexity and a bit of heat to the marinade without overpowering it.
- Maple Syrup: Just a touch of sweetness rounds out the bold flavours.
- White Wine: Deglazes and adds a subtle brightness that enhances the herbal flavours. I had some leftover from another recipe, but you can always use vinegar.
- Olive Oil: Helps carry flavour and ensures the tofu gets lightly golden when baked.
Basil Miso Tofu Ingredients
How to Make It
It’s super easy. Start by freezing and thawing your tofu—this step is essential for getting that amazing texture. Blend up all the marinade ingredients in a food processor until thick and creamy, then toss most of it with torn tofu pieces. Let it marinate for at least an hour (overnight is best), then bake until lightly golden. While the tofu is baking, mix the reserved marinade with coconut yogurt to make a luscious creamy drizzle. That’s it, you’re done!
Variations and Substitutes
No white wine? You can use rice vinegar or a splash of apple cider vinegar. Don’t do spice? Just skip the jalapeño or swap in a tiny bit of green capsicum for colour without the heat. If you don’t have coconut yogurt, Greek-style plant yogurt works great. You can also swap macadamias for cashews or almonds for extra crunch on top. And if you’re not in the mood for zucchini boats, pile this tofu into lettuce wraps, grain bowls, or even tacos.
Equipment
You don’t need a fancy kitchen, but a food processor really helps. I use a Ninja Food Processor, which costs around $150 AUD and has been an absolute game-changer. You could also use a high-speed blender, just pulse in short bursts and scrape down often to keep it from turning into a paste. If you’re mixing by hand, chop the basil super fine and mash the marinade well.
How to Serve It
This tofu was originally made to bulk up my zucchini boats, but it’s super versatile. Serve it over rice, tuck into wraps with crunchy slaw, or scatter over a summer salad with cherry tomatoes and cucumber. Don’t forget the creamy coconut sauce and some toasted macadamias on top!
How to Store It
Store leftover tofu in an airtight container in the fridge for up to 4 days. Reheat in the oven or enjoy cold, either way, the flavour gets better as it sits.
How to Make It
Basil Miso Tofu
Ingredients
Basil & Miso Tofu
- 500 g extra-firm tofu frozen and thawed, then torn into chunks
- 1 cup fresh basil leaves
- 5 garlic cloves
- 1 inch piece ginger peeled and grated
- 1 shallot peeled and chopped
- ½ jalapeño seeds removed
- 1 teaspoon lime zest
- 2 tablespoon lime juice
- 2 tablespoon white wine or vinegar
- ¼ cup white miso paste
- 1 tablespoon maple syrup
- 2 tablespoon olive oil
Dipping Sauce
- ½ cup coconut yogurt
- ½ cup reserved basil miso marinade
Garnish
- chopped fresh basil
- 50 g macadamias roughly chopped and toasted
Instructions
Prep the Tofu
- Freeze and thaw the tofu ahead of time for a spongier, more absorbent texture.
- In a food processor, blitz basil, garlic, ginger, shallot, jalapeño, lime zest and juice, white wine, miso, honey, and olive oil into a thick marinade.
- Reserve ½ cup of the marinade.
- Toss torn tofu in the remaining marinade in a ziplock bag or container. Refrigerate overnight, or marinate for at least 1 hour.
- Preheat oven to 230°C fan.
Bake the Tofu
- Spread marinated tofu on a lined tray. Flip halfway, until lightly golden but still tender inside.
Make the Dipping Sauce
- Stir reserved ½ cup marinade with coconut yogurt. Taste — if too tangy, add a drizzle of olive oil or touch of sweetener to balance.
Assemble & Serve
- Finish with chopped macadamias and fresh basil. The basil miso tofu tastes amazing dipping in the sauce, on it’s own as a protein rich snack, in a wrap or on top of the Zucchini Boats.
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