Savory Orange-Roasted Tofu & Asparagus
Savory Orange-Roasted Tofu and Asparagus
Ingredients
1 14-ounce package extra-firm water-packed tofu, rinsed
2 tablespoons red miso, (see Ingredient Note), 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 spray.
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.
Nutrition
Per serving: 152 calories; 9 g fat ( 2 g sat , 5 g mono ); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 10 g protein; 4 g fiber; 482 mg sodium; 319 mg potassium.
http://www.eatingwell.com/recipes/savory_orange_roasted_tofu_asparagus.html
Katy's on a low carb kick right now...I've been doing a lot of cooking for her lately, but we were trying to come up with something new. Since she had tofu and asparagus in the fridge, she found this. Was pretty good...I had mine with rice though- otherwise I think it wouldn't have filled me up. We'll probably make it again (or as Katy said, I can make it for her again at some point).
Ingredients
1 14-ounce package extra-firm water-packed tofu, rinsed
2 tablespoons red miso, (see Ingredient Note), 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 spray.
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.
Nutrition
Per serving: 152 calories; 9 g fat ( 2 g sat , 5 g mono ); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 10 g protein; 4 g fiber; 482 mg sodium; 319 mg potassium.
http://www.eatingwell.com/recipes/savory_orange_roasted_tofu_asparagus.html
Katy's on a low carb kick right now...I've been doing a lot of cooking for her lately, but we were trying to come up with something new. Since she had tofu and asparagus in the fridge, she found this. Was pretty good...I had mine with rice though- otherwise I think it wouldn't have filled me up. We'll probably make it again (or as Katy said, I can make it for her again at some point).