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Maple Miso Tofu with Butternut Squash and Broccoli

Are you skeptical of tofu? Afraid of experiencing a bland taste and less than meaty texture? Make this easy Maple Miso Tofu dinner and I swear even the most dedicated meat lovers will become converts. 

Maple Miso Tofu

Where are you at with Tofu?

For many, I think the mention of tofu still elicits a lot of confusion, fear and skepticism. I have no doubt a lot of avid meat eaters still scoff at the whole notion.

Though even to some dedicated vegetarians, tofu can be a very intimating little ingredient to work with. I would not deny the fact that getting your tofu like you would get in a restaurant is a hard one to achieve. 

Maple Miso Tofu

If not prepared well, or to your personal texture preference, tofu can easily be a losing battle. Often times coming out too mushy, soft, crumbly, or just plain bland. Now – soft tofu has a wonderful spot in your culinary adventures as well and can be the star to your next faux “chicken salad sandwich,” or even used in smoothies and desserts. Stephi has a great post on “How to Make the Most of Tofu,” with some awesome recipe ideas that you should definitely check out. 

There are many recipes that show all the wonderful ways tofu can be hidden. But what if you don’t want to hide it?! What if you want it front and centre, proudly taking the place of a good cut of meat. Holding up strong to be cut with a knife and fork and full of bold flavor?

Maple Miso Tofu

If you are anything like me, your preference is to go for a really firm, meaty consistency. Which does not always happen, but it IS possible. When done right, tofu can even achieve a texture meaty enough to impress those die-hard meat lovers.

It comes down to the preparation.

You want to start with extra firm tofu.  Though, even with its lack of moisture, you still want to make sure all of its juice (tofu juice.. .ew.. sorry) has ran dry.  For that, there are these fancy things called, “tofu presses,” but if you are like me and a) are the queen of frugality and b) love a good DIY challenge, you can sooo get by on your own.

Maple Miso Tofu

DIY tofu press. Yes that is a butternut squash in my coffee press. #itsallokay

Grab two plates, some paper towel and something real heavy to place on top (make it a fun game to get it to balance and not fall over). Sandwich your block of tofu in the middle and let gravity do its thing for a good 30 minutes or more. When it is released, it will be all ready to soak up that bold marinade you’ve gotten all ready. 

Maple Miso Tofu

As I’m sure you know, tofu doesn’t have much flavor. This can turn people away, but can also fill your culinary imagination with all sorts of excitement.  This means you get to make it whatever you want!! What ingredient could be generous!?

This dish is a standard of mine that I began making years ago. I created a tangy, bold marinade using my beloved miso (#probiotics) and balanced out the tang with the sweetness of maple syrup. The marinade is thick so as to truly coat the tofu steaks and create an awesome caramelized finish on all of your vegetables. 

Maple Miso Tofu

The flavor of this dish is pretty unique. Serving it to anyone who is not familiar with miso would simply be saying, “hmmm what is that I am tasting? I can’t quite put my finger on it (but damn is it good).” The textures between the firm and meaty tofu and the soft and sweet butternut squash pair fantastically together. You really get all of your taste and texture buds tantalized in one single bowl. 

So if you are a newbie to tofu, I encourage you to set aside any of those skepticisms and give it a try. You can do it I swear! And if you are an avid tofu eater, I think this recipe may offer you a new and unique way to prepare your next Meatless Monday. 

Maple Miso Tofu

Get your tofu on with this Maple Miso Tofu with Butternut Squash and Broccoli for your next… Click To Tweet

Joining Deborah and Sarah for Meatless Monday!

Maple Miso Tofu with Butternut Squash and Broccoli

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 2

Serving Size: 2

Rich and meaty tofu is the star of the show in this boldly flavored meatless dinner. Super easy to prepare with minimal ingredients, yet bursting with textures and sweet tangy taste.

Ingredients

  • 1/4 cup white miso paste (any miso will do)
  • 2 Tbsp pure maple syrup
  • 1/4 cup tamari (if gluten free) or soy sauce
  • 2 Tbsp rice or apple cider vinegar
  • 1 Tbsp sesame oil
  • 1/2 block extra firm tofu
  • 4 cups butternut squash, cubed (sub sweet potato or pumpkin)
  • 4 cups broccoli florets

Instructions

  1. Press tofu under heavy weights for a minimum 30 minutes, until very dry.
  2. In a shallow bowl, combine miso through to oil and whisk well. Cut dried tofu into cubes or triangles (1 cm thick) and place into marinade. Let sit for at least one hour, flipping over once or twice to ensure all is covered.
  3. Preheat oven to 400F. Cut butternut squash (or sweet potato or pumpkin) into large chunks and bake on a lightly oiled baking pan for 30-40 minutes, under fork tender (flipping in the middle).
  4. When ready to cook, place tofu pieces in a large frying pan over medium heat, leaving marinade in bowl. When tofu begins to brown (5-10 minutes), add in broccoli florets. Cover pan and let steam until broccoli is bright green and fork tender (5 minutes). Add cooked butternut squash and the leftover marinade. Stir gently so that everything is covered. Heat until all is well coated and marinade has thickened (5-10 minutes).

Notes

This recipe serves 2 but can easily be doubled to feed a larger gathering. Extra marinade is a good thing. It will be absorbed.

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http://mylittletablespoon.com/recipes/maple-miso-tofu-butternut-brocolli/

Tell me,

Are you a tofu fan? Do you ever make it yourself or prefer to have it in a restaurant?

Do you prefer your tofu to be hidden – as in a “faux meat” dish – or simply as it is, not pretending to be anything its not?

Any favorite preparation strategies?

Maple Miso Tofu

13 COMMENTS

  1. Sarah- A Whisk and Two Wands | 14th Jun 16

    This looks delicious! I miss the days when I can have tofu all the time! I’m suppose to cut it out but just recently started adding soy back in in moderation to see how it goes. Thank you for linking up with us for Meatless Monday!

  2. chasetheredgrape | 14th Jun 16

    I really enjoy tofu but only eat it on a rare occasion as part of a dish at a restaurant. I am a huge meat lover but adore the texture of tofu – it really is a blank canvas that can have so much flavour added to it. In fact 2 of my favourite dishes I ate when I was in Melbourne had tofu in it, the best was a tofu and pumpkin curry – I could have eaten that meal for the rest of my life and been happy!

  3. Susie @ SuzLyfe | 14th Jun 16

    I actually quite like tofu, but it has been a while since I’ve had it (I don’t trust restaurants to make it, lol). The key really is extra firm, and to press that sucker OUT. Love this combo!
    Susie @ SuzLyfe recently posted…Facial Hair to Flooding to Running to Food Weekend RecapMy Profile

  4. Kate | 14th Jun 16

    I love ordering tofu at restaurants and I have no doubt yours taste restaurant quality. I love the combo of flavors here. I make tofu some, but the pressing part is usually what creates hesitancy for me. I like adding it to fried rice because it doesn’t have to drained much.
    Kate recently posted…Coconut flour breakfast bakeMy Profile

  5. Sarah @ BucketListTummy | 14th Jun 16

    Yum, I’m a big tofu lover! I love the taste of marinades with maple syrup. Surprisingly, I have not ever bought miso – that may have to change!
    Sarah @ BucketListTummy recently posted…My Ideal Dinner Party (+ a Giveaway)My Profile

  6. Heather @ Polyglot Jot | 14th Jun 16

    Yum this looks so good–im making this next week for dinner! I love tofu and i have found that baking it gives it a crispy meaty texture that i enjoy–this looks awesome! Cant wait to make it!
    Heather @ Polyglot Jot recently posted…5 Things I’d Tell My Younger SelfMy Profile

  7. Ellie | 15th Jun 16

    OH MY GAWD I WANT THIS RIGHT NOW!! Tofu can stay front and center in my life forever 🙂 I love the crispiness it develops on the outside. Ah I want this so bad!
    Ellie recently posted…Rocky Road Banana Ice Cream and PHILOSOPHIE SUPERFOODS!My Profile

  8. Kristy from Southern In Law | 15th Jun 16

    I love your DIY tofu press. Innovation at it’s finest! 😉

    This looks SERIOUSLY ridiclously delicious. That sauceeeeeeeeee! <3
    Kristy from Southern In Law recently posted…Why Coeliac Disease is More Than a Gluten Free DietMy Profile

  9. Deborah @ Confessions of a mother runner | 15th Jun 16

    Big tofu fan here! Love the mix of the miso and maple syrup great idea. Thanks for linking up with us today for meatless Monday
    Deborah @ Confessions of a mother runner recently posted…Skirting Around Boulder-Skirt Sports RetreatMy Profile

  10. masala girl | 16th Jun 16

    mhmm i love tofu! i usually bake it in cubes coated with herbs. i like the miso and soy and sesame oil combo here! 🙂
    masala girl recently posted…Vegetable and Bean Enchiladas with Caramelized Onions & GreensMy Profile

  11. cookiesnchem | 18th Jun 16

    As usual, another genius recipe! You have all my favourites here – tofu, maple, squash, and broccoli.
    I love tofu and have been making it regularly for a long time! Being Chinese, my mom cooks with tofu several times a week – in all different forms! Strangely, I’ve never had tofu in a restaurant. I like tofu as-is, without being disguised as meat. My favourite way to eat tofu is seared and cooked into a curry with kabocha, which you’ve hooked me on to!
    Also, I’d hate to be that person, but you spelled “broccoli” as “brocolli” in the last picture collage! It is such a lovely collage 🙂
    cookiesnchem recently posted…Tapas Tuesday at Nick and Nat’s Uptown 21My Profile

    • Cora | 19th Jun 16

      Oh noooo!!!!! Ah well. I never said I was perfect :). I’d love to have a tofu meal you made – I know you would know exactly what you were doing.

  12. Link Love: Recent Finds - Polyglot Jot | 5th Jul 16

    […] Maple Miso Tofu with Butternut Squash and Broccoli via My Little Tablespoon: This will be on my must-make list! I am a lover of maple, a lover of miso, lover of tofu, lover of butternut squash, and lover of broccoli. So this is an actual dream on a platter for me! […]

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