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Veg The Miso Tofu Wrap

The Miso Tofu Wrap is a delightful fusion of Japanese flavors wrapped in a convenient and portable form. This wrap combines the umami richness of miso with the subtle, satisfying texture of tofu, creating a healthy and flavorful meal option that's both vegan-friendly and deeply satisfying.

Veg The Miso Tofu Wrap

Ingredients:

For the Baked Miso Tofu:
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons miso paste
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, minced
For the Roasted Winter Squash:
• 2 cups winter squash (like butternut or kabocha), peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
For the Asian Slaw:
• 2 cups shredded cabbage (red or green, or a mix)
• 1 carrot, julienned
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sesame oil
For the Miso Dressing:
• 2 tablespoons miso paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 2 tablespoons water (to thin, as needed)
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, minced
For the Wraps:
• 4 large tortillas or wraps (use gluten-free if needed)
• 1 avocado, sliced
• 1 tablespoon furikake (Japanese seasoning)
• Fresh lime wedges (optional, for serving)

Instructions:

1. Prepare the Baked Miso Tofu:
◦ Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
◦ In a bowl, whisk together the miso paste, soy sauce, rice vinegar, maple syrup, sesame oil, and minced ginger.
◦ Add the cubed tofu to the marinade, tossing to coat evenly.
◦ Spread the tofu on the prepared baking sheet and bake for 25-30 minutes, turning halfway through, until golden and slightly crispy.
2. Roast the Winter Squash:
◦ On another baking sheet, toss the cubed winter squash with olive oil, salt, and pepper.
◦ Roast in the oven alongside the tofu for 25-30 minutes, or until tender and caramelized, turning halfway through.
3. Prepare the Asian Slaw:
◦ In a large bowl, combine the shredded cabbage, julienned carrot, chopped cilantro, and sliced green onions.
◦ In a small bowl, whisk together the rice vinegar, soy sauce, and sesame oil.
◦ Pour the dressing over the slaw and toss to combine.
4. Prepare the Miso Dressing:
◦ In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, maple syrup, water, sesame oil, and minced ginger until smooth. Adjust the consistency with more water if needed.
5. Assemble the Wraps:
◦ Lay a tortilla or wrap on a flat surface.
◦ Spread a generous amount of the miso dressing over the tortilla.
◦ Add a layer of the baked miso tofu, roasted winter squash, Asian slaw, and sliced avocado.
◦ Sprinkle with furikake.
◦ Fold in the sides of the tortilla and roll it up tightly.
6. Serve:
◦ Serve the miso tofu wraps with fresh lime wedges on the side for an extra burst of flavor.
Enjoy this delicious and flavorful Miso Tofu Wrap with Roasted Winter Squash, Asian Slaw, and Avocado!

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