Miso roasted tofu with sweet potato

Miso roasted tofu with sweet potato

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(9 ratings)

Prep: 15 mins Cook: 30 mins


Serves 2

A blend of miso and mirin give this extra-special tofu dish added depth of flavour. This simple vegan main course is flavourful, fresh and filling

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal628
  • fat24g
  • saturates4g
  • carbs72g
  • sugars41g
  • fibre12g
  • protein25g
  • salt0.2g
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  • 400g firm tofu, drained
  • 100g fine green beans
  • 2 tbsp vegetable oil
  • 2 tbsp black or white sesame seeds, toasted
  • 2 large sweet potatoes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 spring onions, finely sliced

For the dressing

  • 3 tbsp white miso (if you can't find it, use 2 tbsp brown miso paste)



    One of the best-loved and most delicious fermented foods, miso is a Japanese flavouring made by…

  • 3 tbsp mirin
  • 3 tbsp lime juice


  1. Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.

  2. Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.

  3. Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.

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Comments, questions and tips

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sarah cook's picture
sarah cook
3rd Sep, 2018
Love this meal. One of my fave mid week suppers. Pretty quick to make and high on flavour. No tweaks needed.
evil_angelwings's picture
21st Mar, 2017
I made just the tofu part and ate it with rice, butternut squash and kale. Really tasty and simple to make. Will make again!
14th Mar, 2017
Tried this recipe tonight. It's as described simple, fresh and filling. Make sure you keep the green beans crunchy as it needs the crunch. I also added edamame beans and mushrooms. Will definitely make again as a quick and healthy meal.
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