Miso tofu steak

Miso tofu.jpeg

When I want something quick, grounding, and nourishing, this is one of my go-to meals. It’s simple but deeply satisfying — creamy tofu, a rich miso tahini dressing, and fresh, crunchy toppings.

It’s naturally high in protein and minerals, supports digestion through fermented ingredients, and comes together in minutes.

Can be served with warm rice as a main (in which case this recipe is enough for two) or as a side / tapas dish.

Ingredients

  • A block of silken tofu (I use Clearspring which is 300g)

  • Mooli (long white radish), about 10 cm

  • 1 Spring onion, finely chopped

  • 1 tbsp White sesame seeds, toasted

  • Sprouted seeds to decorate (alfalfa and broccoli are my go-to)

Dressing

  • 1 tsp Brown miso paste (I make my own, but it’s a long labour of love, so if you don’t want to wait 6 months which is what it takes to ferment (!), Clearspring has a nice brown rice miso)

  • 1 tbsp Tahini (sesame paste)

  • Fresh ginger, 1-2 cm knob

  • 2 tbsp Extra virgin sesame oil (any neutral oil works too)

  • 1 tsb Mirin

  • 1 tbsp Apple cider vinegar

  • 1 tsp Umeboshi paste (pickled plum, for added sourness and probiotics - optional)

  • Chilli powder (optional)

Method

  • Gently place the silken tofu in one piece on a serving dish.

  • Rougly grate the mooli and drop it on top of the tofu.

  • Mix all the dressing ingredients and stir well to dissolve the miso. Add water to lenthen to taste.

  • Pour the dressing on top of the tofu mountain.

  • Sprinkle with spring onion and toasted sesame seeds.

  • Decorate with sprouted seeds

Dairy free, Gluten free, Paleo, Salad, VegetarianFay IsrasenaRecipe