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Miso Tofu and Sweet Potatoes

Miso Tofu and Sweet Potatoes

This easy roasted dish is especially nice served on a bed or kale or other greens.

Serves 4.


  • 16 oz extra firm tofu
  • 16 oz sweet potatoes
  • 1 Tbsp miso
  • 1 Tbsp soy sauce
  • 2 tsp toasted sesame seed oil
  • 1 tsp grated ginger root
  • 1/4 c packed brown sugar


  1. Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
  2. Drain and pat the tofu dry. Cut in 1-inch cubes; place on prepared baking sheet.
  3. Peel sweet potatoes and cut in 1 inch cubes; place on prepared baking sheet.
  4. In a small bowl, blend together the miso, soy sauce, sesame oil, ginger and brown sugar.
  5. Spoon mixture over the tofu and potatoes. Toss all until coated thoroughly with the thick sauce.
  6. Roast for 15 minutes. Use a spatula to turn everything over. Bake another 15 minutes. Serve hot or at room temperature.

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