Thyme Roasted Ginger Miso Tofu

One chilly evening, I opened the fridge to find a block of tofu and a jar of miso paste staring back at me. I had a handful of thyme from the garden and some cranberries left over from holiday baking. What started as pantry roulette turned into one of my most requested dishes.

I made this for a potluck once, convinced no one would touch the vegan dish. By the end of the night, three people had asked for the recipe and someone admitted they thought it was glazed chicken. The tofu had crisped up so beautifully that even the skeptics went back for seconds.

Ingredients

• Extra-firm tofu: Press it well or the marinade will slide right off, I learned this the soggy way the first time I made it.
• White miso paste: This is your umami backbone, it adds depth without overwhelming the other flavors.
• Fresh ginger: Grate it finely so it melts into the marinade and coats every cube evenly.
• Maple syrup: It caramelizes in the oven and creates those dark, glossy edges that make tofu irresistible.
• Rice vinegar: A splash of brightness that cuts through the richness and keeps things lively.
• Fresh thyme: The woodsy, floral notes make this feel special, like you planned it all along.
• Dried cranberries: They plump up and get jammy in the heat, scattering little bursts of sweetness throughout.
• Toasted sesame oil: Just a teaspoon brings a nutty warmth that ties everything together.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. This keeps the tofu from sticking and makes cleanup a breeze.

Make the Marinade:

Whisk together miso, soy sauce, ginger, garlic, maple syrup, rice vinegar, both oils, thyme, and black pepper until smooth and glossy. It should look like liquid gold.

Coat the Tofu:

Toss the tofu cubes gently in the marinade and let them sit for at least 10 minutes. The longer they soak, the deeper the flavor seeps in.

Arrange and Roast:

Spread the tofu in a single layer on the baking sheet and scatter cranberries over the top. Roast for 25 to 30 minutes, flipping halfway through, until the edges turn golden and crisp.

Garnish and Serve:

Transfer to a platter and sprinkle with fresh thyme and spring onions if you like. Serve hot while the tofu is still crackling at the edges.

Pin This

The first time I served this over a bowl of jasmine rice with wilted greens, my partner looked up mid-bite and said it tasted like comfort food from a place we had never been. That is when I knew this recipe was a keeper.

Serving Suggestions

This tofu shines over steamed rice, quinoa, or a bed of sautéed greens. I have also tucked it into grain bowls with roasted sweet potatoes and avocado, or served it alongside miso soup for a light, layered meal. Leftovers are excellent cold in a salad or reheated in a hot pan to crisp them up again.

Variations to Try

For extra crispiness, dust the tofu lightly with cornstarch before tossing it in the marinade. If you like heat, add half a teaspoon of chili flakes or a drizzle of sriracha to the mix. Swap the cranberries for chopped apricots or golden raisins if you want a different kind of sweetness, or toss in some pomegranate seeds at the end for a jewel-like finish.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to four days. The tofu will soften a bit as it sits, but a quick reheat in a skillet over medium-high heat brings back some of that crispy texture. You can also eat it cold straight from the container, which I have done more times than I will admit.

• Let the tofu cool completely before storing to avoid condensation and sogginess.
• Reheat in a dry pan rather than the microwave for the best texture.
• The cranberries get even jammier after a day in the fridge, which is not a bad thing.

Pin This

This dish has become my go-to when I want something that feels special without the fuss. It reminds me that the best recipes often come from trusting what you have on hand and letting the oven do the work.

Recipe FAQs

→ What type of tofu works best for this dish?

Extra-firm tofu is recommended to hold shape during roasting and absorb the marinade well.

→ Can I prepare the marinade in advance?

Yes, the ginger miso marinade can be mixed ahead and refrigerated for enhanced flavors.

→ How do dried cranberries affect the dish?

Dried cranberries add a sweet-tart contrast that complements the savory miso and aromatic thyme.

→ Is it possible to make this gluten-free?

Substitute tamari for soy sauce and ensure the miso paste used is gluten-free.

→ What sides pair well with this tofu preparation?

Steamed rice, quinoa, or leafy green salads enhance the dish’s balance and texture.

→ How can I add extra crispiness to the tofu?

Lightly dust the tofu cubes with cornstarch before roasting to achieve a crispier exterior.