Basil Miso Tofu
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!
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.
Tried this recipe?Let us know how it was!