Savory Orange-Roasted Tofu & Asparagus

1 14-ounce package extra-firm water-packed tofu, rinsed
2 tablespoons red miso, divided
2 tablespoons balsamic vinegar, divided
4 teaspoons extra-virgin olive oil, divided
1 pound asparagus, trimmed and cut into 1-inch pieces
3 tablespoons chopped fresh basil
1 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 teaspoon salt

Preheat oven to 450°F. Coat a large baking sheet with cooking
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.
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.

Per serving:
152 calories
9 g fat
2 g sat
10 g carbohydrates
0 g total sugars
10 g protein
4 g fiberSmartPoints value : 4

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