Smokey Miso Tofu
July 25th, 2008
Stumble it!
I hate it when I order a tofu sandwich somewhere, and it pretty much just tastes like (or actually is) blocks of watery, plain tofu stuffed between two pieces of bread. What’s up with that? You might as well be eating a wet, mushy sponge. I love me some tofu, but you got to treat it right, you know?
So I was thinking about tofu, and imagining thin slices of flavorful goodness to stuff into sandwiches. I knew wanted to use miso as the base for the flavor. The first sauce I mixed together used a bit of maple syrup, which seemed like a good idea until I tasted it. Something about the combination of red miso and maple syrup did not sit well with me, so down the drain it went. I moved on to pure, unadulterated sugar, a twist of lemon, a splash of tamari… I was definitely getting close. I scooped in a little bit of nooch (nutritional yeast, aka vegan pixi dust) and liquid smoke and it was finished. It’s a dead-simple marinade, tangy, salty, smokey and rich. I wanted eat it like a soup.
I thought some pan-frying was in order, but when I heated up my cast-iron skillet and proceeded to burn all of the sauce right off the tofu, I decided the oven was a better choice. The oven baked the flavor into the tofu, and 20 minutes was all that was needed since the slices were so thin.
This tofu will keep well, so it’s nice to make a whole block and set it aside for sandwiches, salads, or.. umm… snacking directly out of the fridge.
Smokey Miso Tofu
Makes 18-20 Thin Slices
2 Tbs Red Miso
2 Tbs Lemon Juice
2 Tbs Sugar
2 Tbs Tamari/Soy Sauce
1 Tbs Nutritional Yeast
1/4 tsp Liquid Smoke
1 Tub Extra/Super Firm Tofu, drained and pressed
Preheat the oven to 425º F. Wrap your drained tofu in a few paper towels, then again in a terry cloth bar towel. Press with something heavy - a cast-iron skillet, a plate with some cans on top, etc, for 10-20 minutes.
Meanwhile, mix the marinade together.
Unwrap the tofu and make many thin, width-wise slices with a large knife. I got 18-20 slices out of one block of tofu. They’ll look something like this:
Line up your slices on a baking sheet topped with a non-stick baking mat. Brush both sides of the tofu with the marinade.
Let the slices absorb the marinade for 10 minutes or so, then brush just the tops again. Bake for 20 minutes at 425º F. Remove from oven and let cool on the sheet. The tofu should be darkened around the edges, but not burnt. Use immediately or refrigerate for later use.
I’m a simple girl, so some vegan mayo, baby spinach, and sourdough toast were all I needed to make a delicious sandwich. Whatever your favorite sandwich fixin’s are will go great, most likely. This would tofu would make a nice vegan BLT!
Now that’s a tofu sandwich!
Entry Filed under: fake meat, recipe, sauce/dressing
93 Comments Add your own
1. vic | July 25th, 2008 at 3:36 pm
MMM! I can’t wait to try this!!
2. chow vegan | July 25th, 2008 at 3:55 pm
Nice! That looks so good!!!
3. Tamara | July 25th, 2008 at 4:07 pm
Ooh, that looks really good. I totally agree about plain tofu being just nasty on a sandwich. Can’t wait to give this a try…
4. Bex | July 25th, 2008 at 4:21 pm
I actually used to eat sliced plain tofu and mustard sandwiches when I was in high school - and liked it. But, I think your version sounds much better! Thanks for the recipe!
5. Austin | July 25th, 2008 at 5:04 pm
I know what I’m having for dinner tonight. Thanks for the great recipe!
6. Katy | July 25th, 2008 at 5:52 pm
Seriously, that looks so simple. I hate when restaurants can’t even put a little effort into their non-meat dishes.
It looks delicious!
7. kitchenetta | July 25th, 2008 at 6:10 pm
WONDERFUL!!!
8. jill | July 25th, 2008 at 8:05 pm
that looks really tasty, anything smoky and I’m there! I was planning on getting extra tofu this weekend while it’s still member appreciation days, I know what I’m making with it
9. Amy | July 26th, 2008 at 12:12 am
I couldn’t agree more with you about the wet, raw tofu between bread… Bleh! You have created a sandwich that I am sure will become a favorite for me. Thank you for sharing!
10. Andrew | July 26th, 2008 at 12:44 am
Happy Birthday to you…
Happy Birthday to you…
Happy Birthday dear Alanna,
Happy Birthday to you!!!
11. Emma | July 26th, 2008 at 1:02 am
Oh, yes Tofu sandwiches are one of my favourites - though the properly done up ones of course!! My top of the top - southern “fried” (which is really baked) tofu sandwich, but the smokey miso is sounding super appealing right now! No doubt this will be my next sandwich variation! Thanks!
12. Nikki | July 26th, 2008 at 1:06 am
Until I saw this - I would never have eaten a tofu sandwich. THis totally rocks though and I will get some liquid smoke tomorrow. You essentially barbequed it - sans grill. Lovely.
13. verydeliciousveggie | July 26th, 2008 at 9:05 am
oh yes… THAT IS a tofu sandwich! Can’t wait to make it!
I have everything except liquid smoke and a nice rustic bread… I’m biking to whole foods for those right now - zoom zoom…
14. Lee Cockrum | July 26th, 2008 at 9:15 am
Between your descriptions and photography, I want to make so many of the recipes on your site! And I am not even vegetarian, much less vegan! I found your blog when following your knitted Marzipan, and have loved it ever since!
15. Shelby | July 26th, 2008 at 10:31 am
YUMM! I can’t wait to try this recipe! I love miso and I love tofu sandwiches…perfect!
16. Julie | July 26th, 2008 at 11:12 am
Ha! I STILL eat tofu and mustard sandwiches, but this will make a… suitable alternative. Who am I kidding? These look absolutely delicious.
17. Case | July 26th, 2008 at 2:28 pm
Holy COW that looks good.
18. Joe | July 26th, 2008 at 7:04 pm
I just found your website and it looks fabulous! It is difficult to find good vegan recipes and your site has tons. I can’t wait to try some of them!
19. in2insight | July 26th, 2008 at 7:47 pm
This has to be the BEST Baco Tofu yet.
Love it.
Made it last night, on toasted whole grain bread, with tomatoes, lettuce, avocado and vegan mayo.
YUM!
Thank you for sharing.
20. heidi | July 26th, 2008 at 9:00 pm
this looks amazing, I’ll be making some of these real soon, thanks as always for not only mind blowing recipes but photos that are just so good!
21. Jennifer | July 26th, 2008 at 9:05 pm
This recipe is fantastic! I’ve been looking for a good tofu sandwich idea. Thank you!
22. Tori | July 27th, 2008 at 3:22 pm
These look just like the tofu sandwiches at my bakery - they actually do treat their tofu damn well. It is savory and delicious with all the vegetables and thick sourdough bread. I am been trying to recreate it, so I might just have to try this recipe.
23. Body.Mind.Food | July 27th, 2008 at 4:37 pm
This looks fantastic. You know what else works really well on sandwiches? Tempeh. In fact, I have some in my fridge right now that would do nicely with this recipe - I think it has a “meatier” taste, especially good for fooling husbands into thinking it’s not fermented soybeans.Grilling might also work for this as well!
24. Claire | July 27th, 2008 at 8:31 pm
This looks so lovely and I really like how you explained how you found the best flavors! Is liquid smoke easy to find?
25. Amy | July 28th, 2008 at 2:09 am
Ok, vegan food never looked so good! I’m a meat eater and when I see these recipes I don’t even think of them being vegan, or vegetarian, I just think YUM!
26. Meera | July 28th, 2008 at 8:45 am
Wow, the sandwich looks soo yummy! I have never had tofu sandwich before, but I just might give it a try.
27. Bianca- Vegan Crunk | July 28th, 2008 at 1:26 pm
There’s really nothing more satisfying that a sandwich stuffed with tasty baked tofu!
28. Menu plan Monday » &hellip | July 28th, 2008 at 6:12 pm
[...] Smokey Miso Tofu [...]
29. verydeliciousveggie | July 28th, 2008 at 8:37 pm
oh… yeah… mmm… mmm… mmmmmmm….
let’s hear it for snacking out of the fridge….
It’s a new staple at my house.
THANK YOU!!!
30. verydeliciousveggie | July 28th, 2008 at 9:07 pm
OH! p.s. I had guilt with 2 Tbs sugar - only used one.
31. John | July 29th, 2008 at 8:15 am
That looks great! Definitely trying it….
32. vanessa | July 29th, 2008 at 1:29 pm
I don’t have any miso
but i’m going to make this anyway. Perhaps toss in some yummy asian chili that I have as well.
33. Athy | July 29th, 2008 at 6:17 pm
Hey there, nice looking recipes! I was just curious, being that you’re Vegan and eat high amounts of tofu, do you watch your iron intake since tofu has such high amounts of oxalic acid which prevents the body from properly absorbing iron, which in turn can lead to iron-deficient anemia? Might explain why vegans seem to have a common pallor.
34. Allison | July 29th, 2008 at 8:53 pm
I’m definitely going to have to try this recipe -yum!! To the poster above me - I’m curious where you heard that tofu is high in oxalic acid. I’ve never heard that or read it anywhere. In fact, I’ve heard tofu is a rather good source for iron with around 34% of the daily reccomendation in one serving.
35. Lisa (Show Me Vegan) | July 29th, 2008 at 9:16 pm
What a killer tutorial! I say be kind to tofu and it will be kind to you. Now I need to find some red miso.
36. Craig | July 30th, 2008 at 3:26 pm
I made this for lunch today and it was delicious! My sister was visiting and it gluten-free, so I made sure to use soy sauce without wheat, and spelt English muffins. My vegan mayo was a little past its peak, so I used honey dijon and it was yummy.
37. Craig (not the same one as above) | July 30th, 2008 at 4:21 pm
This recipe is terrific! I sliced my block a little thicker (just prefer it), used honey instead of sugar (I didn’t have any sugar on hand), and it came out just fine. I ate two pieces while it was cooling and they were good but they were better (at least to me) after a bit of chilling in the fridge. Served a few slices up on some toasted Ciabatta with a little Veganaise, some pea and sunflower shoots, a little purslane, and an incredibly ripe New York tomato. Vegan Yum Yum to be sure! Great summer lunch!
38. Madhavi | July 31st, 2008 at 6:37 pm
This recipe looks delicious and I love tofu!…. but where do you get liquid smoke? I’ve never even heard of it.
You can get it at most grocery stores near the BBQ sauces, I buy mine at Whole Foods. The brand is Calgon, I believe.
39. Nikki | August 1st, 2008 at 10:41 pm
Good idea! My only question is: would you say any kind of Miso would work?
Yeah, the recipe should be pretty flexible. However, if you use a sweet miso I’d go easy on the sugar, and if you use a stronger miso, you might want a little more lemon juice to balance the saltiness. Whatever miso you try, add the remaining ingredients little-by-little to see what your preferences are. I happen to really love red miso, though!
40. Natalie | August 1st, 2008 at 11:03 pm
Thanks again for running this amazing blog.
41. Foodeater | August 2nd, 2008 at 5:17 am
I so have to try this amazing recipe. You make it look so easy!
I’ve awared you the “Brilliante Weblog” award!
http://www.toliveandeatinla.com/2008/i-win-awards/
Feel free to post it on your site if you so desire, as well to nominate 7 of your own favorite sites. Keep up the great work!
42. Michael Natkin | August 3rd, 2008 at 10:19 am
Totally, it is all about slicing thin and letting the flavor in. I discovered another way to do that recent, by cutting in a crosshatch pattern.
43. bronwen | August 4th, 2008 at 3:17 pm
Yum! I’m looking forward to trying this.
I totally agree with you about mushy restaurant tofu & can never figure out why most places never even bother to press their tofu.
Love your blog & thanks for sharing all the fab recipes.
44. Tofu Yummy! «&hellip | August 5th, 2008 at 1:26 pm
[...] to today though! On July 25 she posted her recipe for Smoked Miso Tofu! Amazing. I feel the same way about tofu sandwiches that she does, “I hate it when I order a [...]
45. Katy | August 7th, 2008 at 2:57 pm
Just wanted to let you know that I made this last night and it turned out awesome! Great recipe!
46. Lilikoi | August 9th, 2008 at 5:54 pm
Made these for lunch today. I LOVE them! Husband loved them. So easy to make, and a quick clean up too. We added tomato and used arugula instead of spinach. I’m going to have to buy another silicone sheet so I can double the recipe. It’s too hot here to have the oven on longer than 20 minutes!
47. Melissa | August 13th, 2008 at 1:02 pm
Love this recipe! so much that I’ve made it 3 times already!
I could only find one type of miso - Hacho. It’s a very thick dark brown paste. Is it similar to red miso?
Does anyone know how long it can be stored in the refrigerator?
48. Shortee | August 13th, 2008 at 5:58 pm
I ate this and it was good.
Traditional miso from Japan or Korea is one color and has a lot of natural sea salt in it with some sticky rice to make it thick in texture. You can only get it at an Asian market. It’s tan in color and you don’t really need to add soy sauce but I made this with Kikkoman and black bean paste instead with no liquid smoke. I added a little bit of red pepper paste and I think honey would have been better than sugar but oh well it was still really good.
49. krissy | August 14th, 2008 at 11:24 am
I found you through My Paper Crane’s blog. This recipe looks amazing! All ingredients I have on hand too. Will definitely be trying this soon.
Thanks so much for sharing the recipe! I’m always looking for new tofu marinades.
50. Madhavi | August 17th, 2008 at 6:53 pm
Do you know where I can find one of those non-stick baking mats that you use? I’ve tried Bed, Bath & Beyond, Target, and WalMart with no luck. Is there an online store that sells them?
51. Liz | August 20th, 2008 at 2:18 pm
One of the BEST recipes I’ve had in a while. Had with some roasted zuchinni and summer squash. So delish!
52. Olivia | August 22nd, 2008 at 3:02 pm
Your pictures are fabolous and this marinade looks yummy - I’m definitly going to try it
53. SchnozzFest: Underwear lo&hellip | August 31st, 2008 at 1:38 am
[...] guys. You guys. This RECIPE. It gives tofu a downright BACONY quality, especially when teamed up with sourdough toast, vegan [...]
54. Nolwenn | August 31st, 2008 at 2:57 am
Oh it looks so yummy ! But I got a question: what is “liquid smoke” I’ve never heard about this before (i live in France) ? Can it be susbstitued by something else ?
Thank you
55. Ashley | August 31st, 2008 at 8:44 pm
Made this tonight and ate it on top of this cilantro noodle bowl from 101 Cookbooks. AMAZING. Thanks for this recipe–I can see it having a ton of applications beyond sandwiches.
56. Jessie | September 1st, 2008 at 9:43 pm
WOW! this was very good on seedy/wheaty bread with butter lettuce and vegan mayo! also, we snacked it out of the fridge!
yum!
57. sweet beet and green bean&hellip | September 3rd, 2008 at 4:56 am
[...] i gave her recipe for smokey miso tofu a go. i really loved her use of liquid smoke, which i’ve never tried before. the only [...]
58. lilizen | September 3rd, 2008 at 8:50 am
ces belles photos me donneraient presque’envie d elaisser tomber le fromage !
Bravo pour cetet leçon de cuisine magistrale, ouion peut manger beau bio et bon, attention cependant au tofu 100% propre, pas d’OGM !
bonne continuation !
Lilizen
59. danakscully64 | September 3rd, 2008 at 8:46 pm
I made this recipe for lunch today it was yummy!
60. Level 20 Bard | September 4th, 2008 at 12:25 pm
This looks great! I will be trying this on Saturday as soon as I pickup some more tofu.
Would it still be alright if I were to marinate it in the morning and then bake it at dinner time?
61. links for 2008-09-07 &laq&hellip | September 7th, 2008 at 9:54 pm
[...] VeganYumYum » Smokey Miso Tofu 2 Tbs Red Miso 2 Tbs Lemon Juice 2 Tbs Sugar 2 Tbs Tamari/Soy Sauce 1 Tbs Nutritional Yeast 1/4 tsp Liquid Smoke (tags: vegetarian tofu recipes recipe miso vegan cooking food marinade) [...]
62. Dyed in the Wool Handmade&hellip | September 8th, 2008 at 6:43 pm
[...] most horrifying pun of all time. But it’s true. And it’s because I’m making these Smokey Miso Tofu sandwiches for dinner. This recipe is making the rounds. I first heard about it at Jodi’s [...]
63. Susan | September 9th, 2008 at 6:21 pm
Just made this. Mine weren’t as thin as yours (maybe 16 or 17 slices) and they were getting burned in less than 18 min. I did the freeze, thaw and squeeze method, which gets more of the water out, so maybe that’s why.
Yummy! I served mine on a big spinach salad with grape tomatoes, onion, and a creamy dressing inspired by the marinade:
2 tblsp rice vinegar
2 tbls water
1 tblsp tamari
1 tblsp lemon juice
1 teasp honey
1/2 cup soft tofu
1 tblsp veganaise
dash of smoke
64. Dyed in the Wool Handmade&hellip | September 10th, 2008 at 6:55 pm
[...] a couple of days ago I made the Smokey Miso Tofu recipe from Vegan Yum Yum and we loved it. Alex didn’t care for it very much and I can’t blame him, but [...]
65. Erica Phillips | September 11th, 2008 at 10:43 pm
Oh my goodness, I’m baking this right now, my house smells AMAZING!!! I can’t wait to eat!!
66. Erica Phillips | September 11th, 2008 at 11:10 pm
It is fabulous!!! I can’t wait to try another sandwich tomorrow, I think it’ll be great cold too. Thanks again Lolo, you’re the best!!
67. Corey | September 12th, 2008 at 9:46 pm
Delicious! I have been thinking about making this for a while, but didn’t get around to picking up miso until now. I substituted half of the lemon juice for rice vinegar and baked the tofu on an aluminum baking sheet with foil and canola oil. It worked perfectly and I’ll definitely make it again.
68. Erica Phillips | September 13th, 2008 at 2:27 am
Quick question Lolo, mine were soft, not chewy at all. For some reason, I imagined them being chewy. How do yours turn out? Thanks!
69. Soup and Song | September 18th, 2008 at 11:43 pm
What a wonderful recipe and blog! I just discovered your blog yesterday, and made this today and it was the best tofu dish I’ve ever made, so thank you! I have never cooked with liquid smoke before and am always excited to learn something new in the kitchen. Vegan yum yum indeed!
70. Erica | September 19th, 2008 at 12:19 am
I just made the tofu tonight! I actually used the tofu in a miso chopped salad that came from 101 cookbooks. The tofu was sooo delicious and the marinade is perfect!
71. Robyn | September 19th, 2008 at 2:53 pm
Thank you so much for this recipe. I bookmarked it awhile ago, but I didn’t make it until today. It came out perfectly. I made a double batch and I can already tell we are going to eat through it pretty quickly.
72. Laura | September 20th, 2008 at 8:29 pm
I pretty much love you right now
73. Carolyn Blakeney | September 20th, 2008 at 8:30 pm
I have been collecting recipes for the panini grill - this one will work great, thanks!
74. sam | September 28th, 2008 at 4:45 pm
I was interested in this by the beautiful photos that you took. i live in a diverse neighborhood in seattle, washington which is mainly vietnamese immigrants, and i am obsessed with the tofu sandwhiches from the vietnamese delis. i did not have any liquid smoke on hand and am not to fond of it, but ommiting it was just fine! lovely! thank you!
75. jennaisavegan | September 30th, 2008 at 4:26 pm
I tried this with tempeh and added a splash of cooking wine. It didn’t turn out so well - dunno if that’s the fault of the wine, or if it doesn’t go well with tempeh. I’m willing to try again with tofu, though…
76. Aetheriae noctes » &hellip | October 1st, 2008 at 8:18 pm
[...] photographies et toujours bien détaillées. Parmi les recettes que j’ai essayé et adoré : le tofu glacé au miso, la soupe au chou aigre-douce qui fait maintenant partie de mes recettes “régulière”, [...]
77. Day o’ cooking &laq&hellip | October 14th, 2008 at 12:17 am
[...] Smokey Miso Tofu. I love to keep this in the fridge to snack [...]
78. Susan | November 4th, 2008 at 12:37 pm
Delicious and easy! Thank you! I’ve now made this recipe three times and have shared it with friends. A couple suggestions for anyone who is interested: 1. double the marinade so that you don’t have to try to squeeze out every drop at the end (4T = 1/4 c). 2. Mix any remaining marinade with a little veganaise and use as an aioli spread on the sandwiches. 3. In my doubled recipe, I added 1T of sugar/agave - I like it a little sweeter. 4. I used a little peanut oil to coat the pan, but maybe that’s not necessary.
79. Emily | November 18th, 2008 at 1:41 pm
Looks delicious, but when I stopped by the store to get the liquid smoke, they said they don’t sell it because it’s carcinogenic.
80. ren | January 29th, 2009 at 7:00 am
This looks and sounds absolutely yummy! now if I can only find the red miso. I can’t wait to try it….sounds like miso might be a new secret ingredient in my house
81. Elise | January 29th, 2009 at 3:16 pm
I have this in the oven right now and the house smells amazing!
Can’t wait to have it on sandwiches tonight!!!
82. Aetheriae noctes » &hellip | February 2nd, 2009 at 10:32 pm
[...] Une fournée de ce délicieux tofu, que je mange dans un sandwich avec bébés épinards, tomate et Nayonaise. C’est la [...]
83. stephen | February 13th, 2009 at 8:22 pm
i just made this.
secret: it’s ALL in how you slice the tofu. too thin and it burns while the others aren’t ready, too thick and it’s too rubbery.
I would say the uncooked slices in the slicing photo are TOO THICK.
The ones on the baking pad look closer to what you’re aiming for. (hoping for my sake they’re not the same ones)
To experiment, I made a batch that varied from pretty thin to as thick as the ones in the slicing photo. The middle 1/3 of slices turned out the best, and cooked well around 20 minutes exactly, (though were making me nervous at 18).
Hey Stephen! Must be an optical illusion, because the uncooked slices are indeed the same as the ones on the baking sheet.
84. Donsie Lass | February 23rd, 2009 at 7:03 am
I made this with rice vinegar instead of lemon and used a few shakes of pimentón and a squeeze of harissa instead of the liquid smoke. It was really tasty and my somewhat tofu-phobic boyfriend liked it cold, which is unheard of for him. I used vegan green goddess dressing/dip I made myself with silken tofu, lots of chives, tarragon, roasted garlic, shallots, an avocado, cider vinegar, lemon juice, salt and pepper and slapped in on some bread. It was a very fine combo and the dressing/dip keeps for ages, so it’s good to have on hand. Yum!
85. Donsie Lass | February 23rd, 2009 at 7:05 am
Oh, and I froze the tofu first so it absorbed better… and used white miso because that’s what I keep around. In any case it was tasty and obviously it’s highly adaptable!
86. Jessica | April 1st, 2009 at 1:33 pm
Looks great….Ive done this with a jerk sauce and tandoori rub too…yum!
87. Gayle | April 29th, 2009 at 9:07 pm
This was absolutely ridiculously good. (Unfortunately that means its almost gone).
88. porcelaincougar | May 18th, 2009 at 4:49 pm
Just tried this today! SO Delish!!
I didn’t have the silicone sheet, so I lined a big casserole dish
w/foil, [clean up is a breeze] put a little peanut oil on the foil, then drizzled some of the sauce, added tofu, spooned the rest of the sauce, let this sit 10 min, baked at 425 for 18 minutes, put the broiler on for 2 minutes.
GREAT RECIPE!!!
89. ohhgirl | May 19th, 2009 at 11:01 pm
this looks absolutely wonderful!
i’d love to try this.
90. Gretchen leigh | June 1st, 2009 at 2:48 pm
This is excellent!
I lined my baking dish with foil, [easy clean up]
then put a little peanut oil on the surface, I also added a little oil to
the marinade to help get those crunchy edges on the tofu!
91. Matt | June 9th, 2009 at 6:40 pm
I just tried this recipe. Though it smelled good, I ended up discarding the results. I believe the sugar was the issue. The sweetness clashed with the other flavors and the end result just didn’t work.
92. duckducksoup.com » &hellip | June 19th, 2009 at 1:08 pm
[...] onion, tempeh bacon, and avocado on a spelt english muffin. Sometimes I make my own. Smoky miso tofu with cilantro on Meredith’s bakery bread (Ft. Greene Farmers Market). Potato pizza from Grand [...]
93. Lunch time- Miso tofu &la&hellip | July 2nd, 2009 at 12:01 pm
[...] original recipe came from one of my favorite vegan cooking blogs, Vegan Yum Yum. I modified it a bit and added a lot of diced garlic and red pepper flakes. I like a little [...]
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