2 Tbsp red miso (see ingredient note), divided
2 Tbsp balsamic vinegar, divided
4 tsp extra-virgin olive oil, divided
1 lb asparagus, trimmed and cut into 1-inch pieces
3 Tbsp chopped fresh basil
1 tsp orange zest
¼ cup orange juice
¼ tsp salt
1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
2. Pat tofu dry and cut into 1/2-inch cubes. Whisk 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil in a large bowl until smooth. Add the tofu; gently toss to coat. Spread the tofu in an even layer on the prepared baking sheet. Roast for 15 minutes. Gently toss asparagus with the tofu. Return to the oven and roast until the tofu is golden brown and the asparagus is tender, 8 to 10 minutes more.
3. Meanwhile, whisk the remaining 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil, basil, orange zest and juice, and salt in the large bowl until smooth. Toss the roasted tofu and asparagus with the sauce and serve.
Ingredient note: Red miso (akamiso) is a salty fermented paste made from barley or rice and soybeans. Find it in the refrigerated section near tofu. Use it for sauces, marinades or soup.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 152
- Calories from fat 81
- Total Fat 9gm 14%
- Sodium 482mg 20%
- Total Carbohydrates 10gm 3%
- Fiber 4gm 16%
- Protein 10gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.