Ginger Miso Roasted Tofu and Tomatoes with Soba Noodles and Baby Bok Choy

A sweet-salty glaze from honey and miso flavors roasted tofu and cherry tomatoes in this gluten-free, fat-free vegan recipe.  This Asian dish makes for a satisfying weeknight dinner, or just use the glaze for flavoring any of your favorite vegetarian dishes.

MEDIUM          Servings: 2          Ready In: 30 minutes

Ginger Miso Glazed Tofu and Cherry Tomatoes with Soba and Baby Bok Choy - Healthy, Plant-Based, Vegan, Oil-Free Asian Recipe

Ginger Miso Glazed Tofu and Cherry Tomatoes with Soba and Baby Bok Choy - Healthy, Plant-Based, Vegan, Oil-Free Asian Recipe

Chef's Plant-Based Tip: Miso paste is a fermented paste made from soybeans and other grains.  You find it in the refrigerated section, near tofu and sauerkraut.  It traditionally has gluten, but you can find gluten-free options as well

Chef's Plant-Based Tip: Miso paste is a fermented paste made from soybeans and other grains.  You find it in the refrigerated section, near tofu and sauerkraut.  It traditionally has gluten, but you can find gluten-free options as well

Chef's Tip: This oil-free, vegan Ginger Miso glaze works great on other roasted vegetables like Brussels Sprouts, beets, and butternut squash

Chef's Tip: This oil-free, vegan Ginger Miso glaze works great on other roasted vegetables like Brussels Sprouts, beets, and butternut squash

Chef's Plant-Based Cooking Tip: Baby bok choy is done cooking when it passes the "knife-glide" test.  You should be able to easily pierce the stalk and it will slide right off

Chef's Plant-Based Cooking Tip: Baby bok choy is done cooking when it passes the "knife-glide" test.  You should be able to easily pierce the stalk and it will slide right off

Chef's Cooking Tip: Roast the tofu and tomatoes at the same time, on the same pan.  Just keep the ingredients separate.  This makes for easy cleanup later on.

Chef's Cooking Tip: Roast the tofu and tomatoes at the same time, on the same pan.  Just keep the ingredients separate.  This makes for easy cleanup later on.

Ingredients

1 tbsp. honey
2 tbsp. miso paste
2 tbsp. minced ginger
2 tbsp. water
10 oz. firm tofu, drained
1 pint cherry tomatoes
3 oz. Soba noodles
2 baby bok choy


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Ginger Miso Glazed Tofu and Cherry Tomatoes with Soba and Baby Bok Choy - Healthy, Plant-Based, Vegan, Oil-Free Asian Recipe Pin

Procedure

Gather ingredients. Preheat oven to 425 F
To make the glaze: First, mince the ginger, if needed. Combine the ginger, honey, miso, and water in a small bowl. Whisk together using a fork. 

To roast the tofu and tomatoes: Dice the tofu into small bite-sized pieces. Toss the tofu in the bowl with the glaze. Coat evenly. 
Use your fingers to remove the tofu from the glaze, leaving some in the bowl. Spread the tofu into a single layer on half of baking sheet pan. 
Toss the tomatoes in the remaining glaze. Spread the tomatoes onto the other half of the baking sheet pan.
Roast the tomatoes and tofu at 425F for about 25 minutes. 
Stir the tofu and tomatoes every 8 minutes or so, to ensure even cooking. When the tofu and tomatoes are done, remove from the oven. 

To make the Soba noodles and bok choy: While the tofu and tomatoes roast, bring a large pot of water to a rolling boil. Add the Soba noodles and cook according to package directions, only about 3 minutes.  When the noodles are done, remove and drain. 

To steam the bok choy: Bring a small amount of water to a rolling boil.  Trim the roots off of the bok choy. Keep the core intact, cut the bok choy into quarters. Place the bok choy in a large bowl of water. Use your hands to agitate. This will remove the sandy grit from the between the stalks, allowing the grit to sink to the bottom of the bowl. Remove the bok choy from the bowl of water and place in your pot with steaming water. Cover and steam about 4-5 minutes. The bok choy should easily slide on and off a sharp paring knife.  

When everything is ready, plate the Soba noodles and bok choy. Pour the tofu, tomatoes, and glaze over the noodles. Enjoy

Chef's Tips: You can use this glaze for other roasted vegetables like butternut squash, sweet potatoes, or even brussels sprouts.


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1/2 recipe)

alories 377.24
Calories From Fat (22%) 84.35
% Daily Value
Total Fat 10.13g 16%
Saturated Fat 1.04g 5%
Cholesterol 0mg 0%
Sodium 1013.4mg 42%
Potassium 741.12mg 21%
Total Carbohydrates 56.27g 19%
Fiber 3.41g 14%
Sugar 15.78g
Protein 23.77g 48%
Calcium 29.04mg 3%
Iron 306.54mg 1703%
Vitamin A 1608.58IU 32%
Vitamin C 29.62mg 49


Chef Katie Simmons shows you how to make healthy, grain-free, vegan Cauliflower "Rice" in this quick, helpful recipe video. This cooking video offers tips to making an oil-free, fat-free, delicious Asian dinner. More videos and recipes at: www.plants-rule.com