Warm Miso-Roasted Tofu & Clementine Salad

Warm Miso-Roasted Tofu & Clementine Salad is a fresh yet hearty winter salad that balances the umami richness of miso-roasted tofu with sweet clementines, crunchy toasted sesame seeds, and a light lemon dressing. If you’re looking for a vegan winter salad with tofu and citrus, this recipe is the perfect blend of sweet, savoury, and umami flavours.

I originally wanted to use blood oranges, but I couldn’t find them in my local supermarket. So, I decided to try clementines instead, and OMG—it worked! This was my first time using clementines in a savoury dish, and their natural sweetness paired beautifully with the miso-roasted tofu and citrusy dressing. If you’re curious about how to make miso-roasted tofu for salads, keep reading!

Why This Salad Works

Winter salads can be tricky. You want something fresh but still satisfying enough to feel like a proper meal. This protein-packed vegan salad for lunch ticks all the right boxes:

Simple but flavourful dressing – A homemade citrus dressing enhances the clementine notes without overpowering the other ingredients.

Sweet and savoury contrast – The natural sweetness of clementines balances beautifully with the umami-rich miso-roasted tofu.

Warm and fresh elements – The warm tofu makes this salad feel hearty, while the fresh greens keep it light.

Crunch and texture – Toasted sesame seeds and red onion add a satisfying bite.

The Nutritional Benefits of This Salad

Beyond its incredible taste, this salad is also packed with health benefits:

• Tofu provides a great plant-based protein source, rich in iron and calcium.
• Clementines are high in vitamin C, boosting immunity and adding a refreshing zing.
• Rocket and baby spinach are loaded with antioxidants and essential nutrients.
• Sesame seeds contribute healthy fats and a dose of calcium for strong bones.

Ingredients

For the tofu:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger

For the salad:

• 2 handfuls baby spinach (or mixed greens)
• 1 clementine, peeled and segmented
• 1/4 red onion, finely chopped (or swap for fennel for a milder taste)
• 1/4 cup pomegranate seeds (optional but highly recommended!)
• 1 tbsp toasted sesame seeds
• Fresh mint or parsley for garnish

For the lemon dressing:

• 2 tbsp olive oil
• Juice of 1/2 lemon
• 1 tsp maple syrup
• 1/2 tsp Dijon mustard (optional, for a subtle kick)
• Salt & pepper to taste

How to Make It

Step 1: Roast the Tofu

Preheat your oven to 200°C (400°F). In a small bowl, mix together the miso paste, soy sauce, maple syrup, olive oil, rice vinegar, and grated ginger. Toss the tofu cubes in this mixture, ensuring they’re well coated. Spread them out on a baking tray lined with parchment paper and roast for 20-25 minutes, flipping halfway through, until golden and slightly crispy.

Step 2: Make the Dressing

While the tofu is roasting, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard (if using), and salt and pepper. Set aside.

Step 3: Assemble the Salad

In a large bowl, toss together the baby spinach, clementine slices, red onion, and pomegranate seeds. Drizzle the lemon dressing over the top and mix gently to coat.

Step 4: Serve

Once the tofu is done, let it cool slightly before adding it to the salad. Sprinkle with toasted sesame seeds and garnish with fresh mint or parsley. Serve immediately and enjoy!

Tips & Variations

• Make it heartier – Serve with quinoa or brown rice for a more filling meal.
• Swap the greens – If you prefer a slightly peppery bite, try rocket instead of spinach.
• Extra crunch – Add chopped walnuts or toasted almonds for an extra layer of texture.
• Milder onion flavour – If raw red onion feels too strong, soak the slices in cold water for 5-10 minutes before adding them to the salad.
• Air fryer option – If you’re short on time, air-fry the tofu at 180°C (350°F) for 15 minutes instead of roasting.
• Make it a meal – Pair this salad with a bowl of warm miso soup or some crusty sourdough bread.

Serving Suggestions

If you’re wondering what to serve alongside this salad, here are some ideas:

• A bowl of miso soup – Enhances the umami flavours and makes it a more complete meal.
• Toasted sourdough bread – A great way to add some crunch and extra sustenance.
• Steamed brown rice or quinoa – Perfect if you’re looking for something more substantial.

Warm Miso-Roasted Tofu & Clementine Salad

A fresh yet hearty winter salad that balances the umami richness of miso-roasted tofu with sweet clementines, crunchy toasted sesame seeds, and a light lemon dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Salad, Side Dish

Cuisine European

Servings 2

Ingredients

  

• 1 block firm tofu pressed and cut into cubes
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 handfuls rocket (or mixed greens)
• 2 clementines or tangerines peeled and segmented
• 1/4 red onion finely chopped
• 1 tbsp toasted sesame seeds

Simple Lemon Dressing:

• 2 tbsp olive oil
• Juice of 1/2 lemon
• 1 tsp maple syrup
• 1/2 tsp Dijon mustard
• Salt & pepper to taste

Instructions

 

• Preheat oven to 200°C (400°F). In a small bowl, mix miso, soy sauce, maple syrup, sesame oil, rice vinegar, and grated ginger. Toss the tofu cubes in the mixture and spread them on a baking tray. Roast for 20-25 minutes, flipping halfway, until golden and slightly crispy.
• Whisk together olive oil, lemon juice, maple syrup, Dijon mustard, and salt and pepper.
• In a large bowl, toss rocket, clementine slices and red onion. Drizzle with the lemon dressing and toss gently.
• Add warm miso-roasted tofu, sprinkle with toasted sesame seeds.

Notes

Salad Tips:

• Mellow out the red onion – If raw red onion is too strong for you, soak the slices in cold water for 5-10 minutes before adding them to the salad. This makes them milder and crisper.
• Balance bitterness – If your salad greens are slightly bitter (like rocket or endive), add a little extra maple syrup to the dressing to balance the flavours.
• Dress just before serving – This keeps the greens fresh and prevents wilting.
• Leftovers? – If you plan to store the salad, keep the tofu separate from the greens and dressing so everything stays crisp. The tofu can be reheated in the oven or air fryer for extra crunch.
• Make it heartier – If you want a more filling meal, serve the salad with cooked quinoa, brown rice, or a slice of toasted sourdough.

Keyword Clementine salad, Easy tofu recipes, Healthy winter salad, High-protein vegan meal, Japanese-inspired salad, Miso dressing recipe, Miso-roasted tofu, Plant-based salad, Quick vegan lunch, Savoury citrus salad, Tofu and citrus combination, Vegan protein salad, Vegan tofu salad, Warm tofu salad, Winter salad recipe

Why You’ll Love This Recipe

This salad is proof that sometimes the best meals happen by accident. The combination of crispy miso tofu with citrus dressing creates an unexpected harmony of flavours. It’s light yet satisfying, making it perfect for a quick vegan dinner or a healthy lunch option. Plus, it’s completely plant-based, full of protein, and packed with vitamins from the fresh produce.

If you’re looking for the best citrus salad recipe for winter, give this recipe a try. And if you do, let me know—have you ever used clementines in a savoury dish? I’d love to hear your thoughts in the comments below!

P.S. For another nourishes and delicious salad, try this Roasted Brussels Sprouts and Sweet Potatoes with Quinoa and Peanuts.

Follow me on Instagram or Pinterest for more recipes!