Sweet + Salty Miso Glazed Tofu

with Roasted Vegetables

Easy | 30 min

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Contains: Soy and Sulphites.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, and Tree Nuts.

What We'll Send

Red Aka Miso
Nutritional Yeast
Tofu Extra Firm
Maple Syrup
Apple Cider Vinegar
Baby Boomer Potatoes
Bite Size Broccoli Florets
Carrot Stick 3"
Italian Parsley
Spice Blend
Granulated Garlic, Smoked Paprika, Coriander, Ground Ginger
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 581
Fat 17g
Protein 39g
Carbohydrates 70g

Cooking Directions


Preheat Oven

Turn oven to 425°F. Line a baking sheet with foil.


Roast Vegetables

Wash potatoes, broccoli, and carrots. Cut potatoes into quarters. Place all vegetables on baking sheet. Toss with 1 tbsp. (2 tbsp. for 4 servings) olive oil, half of the garlic, and salt and pepper to taste. Place in oven immediately. Set a timer for 15 minutes.


Prepare Ingredients

Drain tofu and pat dry with paper towel. Slice tofu into ½ inch slices. Wash jalapeno, cut in half, remove seeds, and mince. Wash hands with hot soapy water.


Prepare  Glaze + Cook Tofu

In a large skillet, whisk together remaining garlic, maple syrup, miso, tamari, apple cider vinegar, spice blend, nutritional yeast, jalapeno to taste, and 1/4 cup (1/2 cup for 4 servings) water. Bring to a simmer over medium-high heat. Reduce heat and place tofu in glaze. Bring to a simmer over medium. Cook for 7-8 minutes until glaze thickens. Turn tofu to coat evenly in glaze. Turn off heat.


Finish Prep + Vegetables

When timer goes off, turn vegetables. Put vegetables back in oven and cook for another 7-10 minutes, or until tender and golden. Wash parsley, pick and finely chop leaves.



Toss parsley into roasted vegetables. Divide vegetables onto plates. Carefully remove tofu from skillet. Spoon any leftover glaze over tofu. Enjoy!  

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