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.
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.