Thyme Roasted Ginger Miso Tofu (Printable)

Crispy ginger-miso tofu roasted with thyme and tart cranberries delivers rich savory-sweet flavors.

# List of ingredients:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed

→ Marinade

02 - 2 tbsp white miso paste
03 - 2 tbsp tamari or soy sauce
04 - 1 tbsp freshly grated ginger
05 - 1 tbsp maple syrup
06 - 2 tbsp olive oil
07 - 1 tbsp rice vinegar
08 - 2 garlic cloves, minced
09 - 1 tsp fresh thyme leaves
10 - 1/4 tsp freshly ground black pepper

→ Add-Ins

11 - 1/2 cup fresh or frozen cranberries
12 - 1 small red onion, thinly sliced

→ Garnish

13 - Extra thyme sprigs
14 - Toasted sesame seeds (optional)

# Steps:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine white miso paste, tamari, grated ginger, maple syrup, olive oil, rice vinegar, minced garlic, thyme leaves, and black pepper in a large bowl; whisk until smooth.
03 - Add the pressed, cubed tofu to the marinade and toss gently to coat evenly. Let sit for at least 10 minutes, up to 30 minutes for enhanced flavor.
04 - Distribute the marinated tofu, sliced red onion, and cranberries in a single layer on the prepared baking sheet.
05 - Bake for 30 to 35 minutes, flipping midway through, until tofu is golden and crisp and cranberries have burst.
06 - Transfer to a serving plate, garnish with additional thyme sprigs and toasted sesame seeds if desired, and serve warm.

# Expert Advice:

01 -
  • The miso and ginger create a deep umami backbone that makes tofu taste rich and satisfying, even for skeptics.
  • Cranberries burst in the oven and add pops of bright tartness that cut through the savory glaze beautifully.
  • It looks impressive on the table but comes together in under an hour with minimal cleanup.
  • The leftovers actually get better the next day when the flavors have melded overnight.
02 -
  • If you skip pressing the tofu, the marinade won't penetrate and the cubes will steam instead of crisp.
  • Flip the tofu and cranberries halfway through roasting or the bottoms will burn while the tops stay pale.
  • Fresh cranberries will pop and release their juices; if using dried, add them only in the last 10 minutes or they'll scorch.
03 -
  • Use a microplane to grate the ginger directly over the bowl so you catch every bit of juice and pulp.
  • Press your tofu between two cutting boards weighted with a heavy pot for at least 15 minutes before cubing.
  • Don't skip the parchment paper; it prevents sticking and makes cleanup nearly effortless.
  • Taste a piece of tofu before serving and adjust with a drizzle of tamari or maple syrup if it needs more balance.

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