After sticking to my New Years Resolution to embrace tofu in all its glory, I had a vegetarian veteran and good friend over to show me how to not fear tofu. Turns out, there are little tricks to producing the perfect dish with tofu and they are pretty simple. For this recipe, she brought over a block of silken tofu and showed me how to prepare it. I’ve included it in the instructions so your miso tofu sandwich can turn out perfectly too. We served it on beautiful buns with all the burger trimmings like lettuce, tomato, red onion and cheese. And it was incredibly delicious. Seriously. It amazed me how tender and moist the tofu steaks turned out, and so full of flavour! After this, I’m certainly ready to do some more experimenting with tofu.
- 1 block tofu
- 1 heaped tablespoon miso paste
- 2 tablespoons soy sauce
- 1 lemon, juiced
- 1 tablespoon nutritional yeast
- 2 cloves garlic, crushed
- Drain and press the block of tofu by placing it in a colander and stacking a few plates on top. Let this sit for 10 minutes so most of the water drains out, then pat extra dry with a paper towel. Slice in roughly 12 slices, about ¾ cm thick. Cover a baking sheet with foil and lay the tofu slices down.
- In a small bowl, combine the miso paste, soy sauce, lemon juice, nutritional yeast and garlic and mix until evenly combine. Using a brush, brush one side of the tofu with the marinade and let sit for 5 minutes. Preheat the oven to 210ºC. Flip the tofu slices over and brush the other side with more marinade. Let the tofu sit 10 more minutes to let even more flavour absorb before brushing the top with one more layer of marinade.
- Bake in the oven for 10 – 20 minutes until tofu has firmed up and the edges are beginning to darken.
- To serve, place 2 tofu slices on a bun or slice of bread. Add cheese if you’re into that. Serve with lettuce, tomato, red onion and hot sauce. And enjoy.
by Clare Carmichael My Passion for Food