What I Ate This Week | Maple Miso Tofu (because baked tofu is the best tofu!)

By Kiersten | Last Updated: February 6, 2014

Maple Miso Tofu

It’s February, which means we’re one month closer to spring. Woo hoo! Is it just me, or has the fall/winter stretch seemed especially long this year? Maybe it’s just because I’m antsy for asparagus and snap peas and watercress. Oh asparagus, I have plans for you. Delicious plans!

Here’s what I ate this week:

Sun-Dried Tomato & Arugula TartinesSun-Dried Tomato & Arugula Tartines from Vegetarian Times // My amazing, wonderful husband made these for lunch this week. (The secret ingredient was love.) They consist of crusty bread topped with a sun-dried tomato spread, basil, arugula, kalamata olives, and Gruyere cheese. Clearly there was no way these wouldn’t be absolutely delicious, right?

PineapplePineapple! // I never buy whole pineapples like this and now I know why. They are a pain to deal with! From now on, I’m sticking with my pre-cut pineapples.

Pineapple Fruit LeatherPineapple Fruit Leather (but not really) // And then I pureed some of the pineapple and attempted to make fruit leather with it. I baked it at 175 degrees for several hours as I usually do with fruit leather, but for some reason, it went from wet to crispy, skipping the leathery stage entirely. It was actually really good crispy, though. Like a delicious pineapple flavored chip. So it all worked out in the end. (Oh, and this photo was before baking, in case you were wondering.)

Corn & Kale ChowderCorn & Kale Chowder from Whole Foods // I added a little chipotle salt to this because it seemed to be missing something and after that, it was really tasty. I tend to avoid the prepared food section at Whole Foods (so expensive!), but I needed a quick lunch and this was perfect.

Caramelized Shallot & Gruyere QuicheCaramelized Shallot & Gruyere Quiche With Rosemary Crust from Food For My Family // I cheated and used an olive oil pie crust for this and used 2% milk instead of cream, but this still turned out perfect. Well, okay, it’s a little bit overcooked, but that’s my fault for going back upstairs to work while this was in the oven–I couldn’t hear the timer when it went off. Still perfect! I’m picky about quiche because I’m not a big fan of eggs, but this one wasn’t too eggy.

Tandoor Chef Naan PizzaTandoor Chef Margherita Naan Pizza // Do you ever buy these? They are so good! They’re always on sale too, so we stock up when they are. I try to make something that I can have for lunch during the week, like a soup or salad, but this week I was a slacker and ended up eating frozen and prepared stuff.

SatsumaSatsumas // Satsumas! Buy some! They are dirt cheap at Whole Foods right now. I like these more than clementines–I think they’re sweeter and they peel more easily. I love dipping them in chocolate too.

Curried CabbageCurried Cabbage from New South Food Company // AKA the recipe that convinced my husband to eat cabbage. This makes a BIG pot of cabbage so we had leftovers for lunch the next day. This would be a great addition to a bowl of tofu and rice or quinoa!

Maple Miso TofuMaple Miso Tofu from The Hot Plate // Okay, if you make this recipe (and you should make this recipe!), either double the tofu or make half the amount of sauce. I had way more sauce than I needed. But this was delicious. Baking is definitely my favorite way to prepare tofu–the sauce gets concentrated, the tofu gets chewier. Wonderful things happen when you bake tofu. Edited to add: The Hot Plate took down this recipe, so the link above no longer works. If you want the recipe, you can email me and I’ll send it you. Thanks to Deb K. for finding it!

Dark Chocolate Banana Breakfast MuffinsDark Chocolate Banana Breakfast Muffins // I’ve been having muffins for breakfast a lot lately and I decided to make one of my own recipes this week. I love this recipe because the muffins taste pretty rich, but they’re made with whole wheat flour, Greek yogurt, and oats. As usual, I made them, froze them, and microwaved them every morning. It’s like having a freshly baked muffin for breakfast!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Thanks Kiersten! Great post as always 🙂 I loved the pineapple fruit leather. I never used to buy whole pineapples either but then I was given this crazy little gadget that peels, de-cores and slices the entire pineapple! Amazing!

Made the tofu last night about six hours after discovering your blog. 🙂 It never got crispy, though. We recently moved to a new apartment and I hadn’t tried the oven’s broiler yet, so I set the rack one notch lower than the highest one. Think that might be the problem?

That could be it. And I think sometimes broilers are just temperamental–I’ve had some where you couldn’t leave something for 2 minutes without it burning and others where 10 minutes later, food wouldn’t even be browned yet. I don’t know why that is! Next time, I’d probably just put the rack higher and see how that works…

I absolutely must make that tofu. I’ve had less than stellar luck with tofu lately, and like the pouty kid who crosses their arms and declares a standoff when they don’t get what they want, I’ve been ignoring the containers lounging in the freezer, waiting for some inspiration.

Ha! Well, I don’t think you can fail with this recipe. Except for the fact that it makes too much sauce, but hey, that’s a bonus! I froze the leftovers and I’m actually making this tofu again for dinner tonight, in sandwich form. 🙂

Oh, that is so weird! I wonder why they took it down. Well, I did find the recipe on ZipList: -Maple_Miso_Tofu. The ingredients are there, but not the instructions. I don’t remember them exactly, but I think you spray a baking sheet with cooking spray, place pressed & dried tofu slabs onto it, and then brush them with the sauce. Broil them for maybe 5 minutes, then flip them over, brush with more sauce, and broil for another 5 minutes. If you use the sesame seeds, sprinkle them on after the tofu is done baking.

I have a recipe for chickpea tofu. You make it with chickpea flour and water, and it’s AMAZING. Tastes way better than the store bought (GMO) stuff!

Hi Kiersten! I love your site! I was very excited to try the maple miso tofu, but when I clicked the link above it appears to be an incomplete or broken link. Do you think The Hot Plate took the recipe down? Would you happen to have the Maple Miso recipe elsewhere?

They did take it down! Someone else asked me about it too. I don’t have the recipe anywhere and I’m not sure why they would remove it–it was really good! 🙁 Maybe I should try to come up with my own version and post it here…

Mmmm the maple miso tofu recipe looks delicious! May I please have the recipe! After 4… make that almost 5 years with hubby hes finally eating tofu! I even overheard him tell his sister how good it is. Score! Thanks 🙂 love all the recipes. I want to make EVERYTHING!

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