Miso Maple Roast Hassleback Tofu (Vegan)
This Miso Maple Roast Hassleback Tofu is a crowd-pleasing show-stopper main meal for Christmas Day or any Roast Dinner and has a sticky gravy glaze, walnut rosemary crumble and all the trimmings.
If you are looking to upgrade your vegan/veggie main course with a roast dinner, then this is it. It is loaded with flavour and is really easy to make, it just takes a few steps and a few ingredients to prepare – plus you can prep the marinade the night before so it’s good to go the next day. The glaze is rich with umami, miso, spices and maple syrup which turns so thick and delicious. It’s great with all the trimmings like potatoes, veggies and your favourite side dishes, and enjoy this all year long, too. it’s important to use extra-firm or a super-firm tofu here so it holds shape and absorbs all of the amazing flavour.
Why will I love this roast?
This is so good:
- A vegan/veggie main course everyone will love
- Even meat eaters
- Packed with umami richness
- Spiced with cumin and paprika
- With a delicious marinade that turns into the gravy glaze
- Perfect for Christmas Day
- And all year-round roast dinners
- Full of protein
- Packed with fibrous sides
- It’s not trying to be “meaty” but tastes rich
- Using gut-healthy fermented ingredients
- A welcome change to nut roasts and pies
- Easy to make in a few steps
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Comes with a walnut herby crumble
- Recipe below for roasted new potatoes, carrots and broccoli
- Can be prepared ahead of time
If you already love the sound of this tofu, then skip ahead to the recipe card below. Or, first let’s discuss the ingredients in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and my favourite and recommended products in the “shop the recipe” section.
For the tofu and glaze:
- White miso paste: this adds umami richness and you can also use brown rice or other miso.
- Maple syrup: for stickiness when it bakes. You can also use agave syrup.
- Soy sauce: this adds saltiness. Make sure you sue tamari soy sauce if you are GF.
- Tomato puree: for richness.
- Spices: cumin and sweet or hot smoked paprika.
- Vegetable stock: use your preferred vegetable stock here. I use a regular vegetable one, but mushroom based ones are good, too.
- Extra firm tofu: I use the Cauldron blocks of extra firm tofu which serve 2 people each. They are so firm and absorb all of the flavour, while turning tender inside and sticky on top as they bake.
For the sides:
- Baby new potatoes: no need to boil these first, just roast with olive oil and the carrots.
- Baby carrots: these bake well as they cook in the same time as the potatoes. Or, use regular carrots and cop into thick matchsticks.
- Tenderstem broccoli: or regular broccoli.
- Olive oil: your preferred oil for roasting.
As for the walnut crumb:
- Walnuts: these turn so nutty in the oven.
- Fresh rosemary and thyme: for tons of Christmassy flavour.
Is this gluten-free and nut-free?
This is naturally gluten-free (just check your tamari soy sauce) and to make it nut-free use sunflower seeds instead of walnuts on top.
How do I make this?
This is ready to go in a few steps:
- Make the marinade: by combining the ingredients.
- Slice the tofu on top in a cross-hatch design: aka hassleback.
- Place the tofu in a glass container and cover with the marinade: leave for 30 minutes or cover and place in the fridge overnight.
- Remove from the tofu from the marinade: and into a baking dish. drizzle with olive oil and bake.
- Add the marinade to a saucepan and warm through: to bubble into the glaze.
- Add spoons of the glaze to the tofu every 15 minutes: as it cooks.
- Roast the potatoes, carrots and broccoli: until baked.
- Add the walnut crumb ingredients: to the oven and bake for 10 minutes.
- Roughly chop the walnuts: to a crumble.
- Serve the tofu in a dish with all of the sides and the walnuts: with the remaining glaze.
How long will it last?
This will keep for 2-3 days in the fridge (keep the tofu, glaze and potatoes/veg in separate containers) and warm back in the oven for 10-20 minutes.
What other recipes can I make?
For more Christmas Dinner mains and sides:
- Herby Roasted Potato Stacks
- Twice Baked Roasted Squash with Almond and Cranberries
- Mushroom Chestnut and Apricot Wellington
- Brussel Spout Red Cabbage Slaw with Crunchy Chickpeas
- Mini Butternut Squash Nut Roast Cups with Cranberry Sauce
Miso Maple Roast Hassleback Tofu (Vegan)
This Miso Maple Roast Hassleback Tofu is a crowd-pleasing show-stopper main meal for Christmas Day or any Roast Dinner and has a sticky gravy glaze, walnut rosemary crumble and all the trimmings.
Ingredients
For the Tofu and Glaze:
- 1 tbsp white miso paste
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp tomato puree
- ½ tsp cumin
- ½ tsp sweet smoked paprika
- 200ml vegetable stock
- 1 x 220g Cauldron Extra Firm Tofu
- Olive oil
For the Sides:
- 300g baby new potatoes
- 160g baby carrots
- 160g tenderstem broccoli
For the Walnut Crumb:
- 40g walnuts
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 tsp olive oil
Instructions
- Start by marinating the tofu: you can leave this overnight or for just 30 minutes. Into a glass measuring jar, add the miso paste, syrup, soy sauce, tomato puree, cumin, smoked paprika and stock. Whisk to combine.
- Remove the extra firm tofu from the packaging and drain. Lightly pat dry. Place the tofu on a chopping board with chopsticks either side (this prevents you from cutting too far down). Now make cuts into the tofu diagonally (going about ½ way through the block) at 1-cm intervals and then come back on yourself at the opposite angle, so you have a cross-hatched pattern on top. Place the tofu in a dish, pour over the marinade and cover tightly. Store in the fridge until needed.
- Once ready to cook, preheat the oven to 180Fan/200ºC.
- Lift the tofu out of the marinade (keep this for later) and nestle the tofu into a dish.
- Spoon over some marinade, drizzle over 1 tbsp of olive oil and place in the oven for 40-45 minutes, removing the dish from the oven every 15 minutes and adding some of the glaze.
- To make the glaze, pour the marinade into a saucepan and warm over a medium-high heat for 15 minutes. It will bubble and thicken, turning glossy. Remove from the heat.
- For the vegetable sides, wash the vegetables first. Add the potatoes and carrots to a tray and toss with olive oil, salt and pepper. Bake for 30 minutes, tossing halfway through. Add the broccoli (with some extra seasoning and oil) for the final 10 minutes.
- To make the walnut crumb, add the ingredients to a small dish with salt and pepper, toss well, and bake for 10 minutes. Allow to cool slightly and then roughly chop.
- To assemble the dish, place the tofu onto a serving platter and arrange the potatoes, carrots and broccoli around it. Add the walnut crumble on top and serving with the glaze.
- Eat straight away or allow to cool and keep all of the components separately. Warm everything back up for 10-20 minutes and re-assemble.
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Stay in touch
I look forward to hearing what you think of this Miso Maple Roast Hassleback Tofu so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With roast tofu love x
p.s. this recipe was first made with Cauldron Foods, who I love. This blog post is not sponsored and all opinions are my own.
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