Thyme Roasted Ginger Miso Tofu

I stumbled on this recipe during a cold November when I had a block of tofu, a jar of miso, and a bag of cranberries I'd bought for something else entirely. The combination sounded odd at first, but the smell that filled my kitchen that evening—earthy thyme, warm ginger, tart cranberries—made me a believer. It's become my go-to when I want something cozy but unexpected.

The first time I served this to friends, I watched one of them—a devoted meat eater—go back for thirds. She kept asking what was in the marinade, convinced there was some secret ingredient. There wasn't, just good miso, fresh ginger, and the patience to let the tofu soak up every bit of flavor before hitting the heat.

Ingredients

• Firm tofu (400 g): Pressing it well is non-negotiable; soggy tofu won't crisp up no matter how hot your oven runs.
• White miso paste (2 tbsp): This is your umami anchor, salty and slightly sweet, with a fermented depth that ties everything together.
• Tamari or soy sauce (2 tbsp): Adds the salty backbone and helps the tofu develop that golden crust in the oven.
• Freshly grated ginger (1 tbsp): The zing here is irreplaceable; bottled ginger paste just doesn't have the same bright heat.
• Maple syrup (1 tbsp): Balances the saltiness and helps the tofu caramelize without overpowering the savory notes.
• Olive oil (2 tbsp): Keeps everything from sticking and adds richness to the marinade.
• Rice vinegar (1 tbsp): A subtle acidity that brightens the miso and ginger without being sharp.
• Garlic cloves (2, minced): Roasts into sweet, mellow pockets of flavor that cling to the tofu.
• Fresh thyme leaves (1 tsp plus extra): Earthy and slightly piney, it bridges the Asian and Western flavors in a way dried thyme never could.
• Black pepper (1/4 tsp): Just enough to add a gentle warmth without competing with the ginger.
• Fresh or frozen cranberries (1/2 cup): They burst and blister in the oven, leaving sweet-tart pockets that contrast the savory tofu.
• Red onion (1 small, sliced): Softens and caramelizes at the edges, adding sweetness and a bit of texture.
• Toasted sesame seeds (optional): A final nutty crunch and visual polish if you want to make it feel special.

Instructions

Preheat and Prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Make the Marinade:

In a large bowl, whisk together the miso, tamari, grated ginger, maple syrup, olive oil, rice vinegar, minced garlic, thyme, and black pepper until it's completely smooth. The miso can be stubborn, so give it a good whisking until no lumps remain.

Marinate the Tofu:

Add your pressed, cubed tofu to the bowl and toss gently with your hands or a spoon until every piece is coated. Let it sit for at least 10 minutes, though 30 is even better if you have the time.

Arrange on the Sheet:

Spread the marinated tofu, sliced red onion, and cranberries in a single layer on your prepared baking sheet. Don't crowd them or they'll steam instead of roast.

Roast Until Golden:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping everything halfway through. You'll know it's ready when the tofu is golden and crispy at the edges and the cranberries have burst and caramelized slightly.

Garnish and Serve:

Transfer to a serving platter and scatter extra thyme and sesame seeds over the top. Serve it hot, straight from the oven.

Save

There was an evening last winter when I made this for myself after a long day, and the smell alone was enough to shift my mood. I ate it straight from the pan with a spoon, standing at the counter, and it felt like the kind of meal that reminds you why cooking for yourself matters.

Serving Suggestions

This dish shines over a bowl of steamed jasmine rice or fluffy quinoa, which soaks up the sticky, savory glaze. I've also loved it on a bed of garlicky sautéed spinach or bok choy, where the greens add a fresh, bitter contrast. A crisp white wine like Sauvignon Blanc or a sparkling water with lime cuts through the richness beautifully.

Make-Ahead and Storage

You can marinate the tofu up to a day ahead and keep it covered in the fridge until you're ready to roast. Leftovers store well in an airtight container for up to four days and taste even better reheated in a hot skillet to crisp them back up. I don't recommend freezing this one; the tofu gets spongy and loses its texture.

Variations and Substitutions

If you can't find fresh cranberries, dried ones work in a pinch, just soak them in warm water for 10 minutes first and add them toward the end of roasting. Tempeh can stand in for tofu if you prefer a firmer, nuttier bite, though it absorbs the marinade a bit differently. For a touch of heat, add a pinch of red pepper flakes to the marinade or drizzle chili oil over the finished dish.

• Swap thyme for rosemary if you want a more robust, piney flavor.
• Try pomegranate arils instead of cranberries for a jewel-toned, slightly sweeter twist.
• Add roasted sweet potato cubes in the last 20 minutes for a heartier, one-pan meal.

Save

This recipe has quietly become one of my most reliable weeknight dinners, the kind I turn to when I want something nourishing without much fuss. I hope it finds a place in your kitchen too.

Recipe FAQs

→ How do I achieve crispy tofu when roasting?

Press the tofu well to remove excess moisture, then marinate it and roast at a high temperature, flipping halfway to ensure even crispiness.

→ Can I use dried cranberries instead of fresh?

Yes, reduce dried cranberries to 1/3 cup and add them in the last 10 minutes of roasting to prevent burning.

→ What substitutes work for tamari if unavailable?

You can use soy sauce, but choose gluten-free tamari for gluten-sensitive diets to maintain the intended flavor.

→ How long should the tofu marinate?

Allow the tofu to marinate for at least 10 minutes, up to 30 minutes, for a more intense flavor infusion.

→ What dishes pair well with this tofu preparation?

Serve it over steamed rice, quinoa, or sautéed greens; a crisp white wine like Sauvignon Blanc complements the flavors nicely.