Crispy Air Fryer Tofu with Miso Sesame Sauce

Tofu is a plant-based protein powerhouse—rich in calcium, iron, and amino acids. Air frying gives it a golden, slightly crunchy texture without heavy oils or coating. Paired with a savory-sweet miso sesame sauce, this dish is light, nourishing, and full of flavor. A quick, easy and healthy addition to your menu.

Ingredients:

14 oz firm or extra-firm tofu (pressed 15–20 minutes)
1 tablespoon tamari or low-sodium soy sauce
1 tablespoon avocado or olive oil
1 teaspoon rice vinegar or lemon juice
½ teaspoon garlic powder
½ teaspoon smoked paprika (or chili powder for spice)
Pinch of sea salt and black pepper

For the Miso Sesame Sauce

2 tablespoons white miso paste
1 tablespoon tahini (or toasted sesame oil for lighter version)
1 tablespoon rice vinegar or lemon juice
1 tablespoon tamari or low-sodium soy sauce
1 teaspoon maple syrup or honey
2–3 tablespoons warm water (to thin as needed)
Optional: pinch of grated ginger or garlic

Instructions:

Cut pressed tofu into bite-sized cubes.
In a bowl, whisk tamari, oil, and vinegar. Add tofu and toss gently.

Season with garlic powder, paprika, salt, and pepper. Toss again until coated.

Place tofu in a single layer in the air fryer basket.

Air fry at 375°F for 12–15 minutes, shaking halfway through, until golden and slightly crisp.

Meanwhile, whisk miso, tahini, vinegar, tamari, and maple syrup in a small bowl. Add warm water gradually until smooth and drizzleable. Adjust to taste.

Serve tofu hot with a generous drizzle of miso sesame sauce.

Pro Tip

This tofu is delicious on its own, but also perfect over brown rice, quinoa, or a big green salad. Make extra sauce—it doubles as a quick dressing or veggie dip!

Zesty Spinach Soup with Miso

Ingredients

• 4 cups loose baby spinach

• 2 tablespoons of olive oil

• 1.5 cups unsweetened nut milk or coconut milk

• 1/2 cup veggie broth

• 1.5 tablespoons white miso paste

• 3 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1 yellow onion, chopped

• 1 clove garlic, minced

• Pepper and salt to taste

• Avocado ( optional)

• Black sesame (optional)

Instructions:

Heat olive oil on medium heat. Add onions and sauté until soften. Add garlic and stir.

Add in broth and miso. Stir until miso has incorporated. Add coconut milk.

Add in spinach, lemon and zest. Stir on low heat until cooked through ( approximately 10 min)

Let cool for a moment. Carefully put batches into a blender and blend until you reach a consistency that you like. ( be careful it is hot)

Pour soup Into glass jars to cool and store for later in the fridge or eat while hot.

Garnish with black sesame seeds and avocado.

Miso-Tahini Roasted Vegetables

This wonderful warming dish is one of my Winter favorites. It is loaded with antioxidants, probiotics, and healthy fats to keep you feeling balanced and energized. Roasting brings out the natural sweetness in the veggies, while the miso-tahini dressing adds a creamy, savory finish!

Ingredients:

1 small sweet potato, diced
1 cup Brussels sprouts, halved
1 cup cauliflower florets (or broccoli)
1 small red onion, sliced
1 cup carrots, sliced into half-moons (or zucchini, diced)
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
2 cups mixed greens (baby kale, spinach, or arugula)

For the dressing:
1 ½ tablespoons tahini
1 tablespoon white miso paste
1 tablespoon lemon juice
1 teaspoon maple syrup
2 tablespoons warm water (to thin)

Instructions:

Preheat oven to 400°F.

Toss the sweet potato, Brussels sprouts, cauliflower ( or broccoli), red onion, and carrots (or zucchini) with olive oil, sea salt, and black pepper.

Spread evenly on a baking sheet and roast for 25-30 minutes, until golden and tender.

Whisk together the tahini, miso, lemon juice, maple syrup, and warm water until smooth. Adjust consistency as needed.

Toss the warm roasted vegetables with the mixed greens and drizzle with the miso-tahini dressing. Serve immediately and enjoy!

Pro Tip: Make extra dressing to use on salads, grain bowls, or as a dip for raw veggies. It keeps well in the fridge for up to a week!