This broiled miso tofu salad is my 15-minute lunch power move — sticky-savory miso-glazed tofu broiled until caramelized at the edges, set over crisp greens with avocado and snap peas. Broiling gives you char without standing over a grill.
Craving a meal that’s both incredibly satisfying and ridiculously easy? This Broiled Miso Tofu Salad is your answer! The broiler transforms tofu into something magical—crispy on the edges, tender inside, and coated in an irresistible savory-sweet glaze. Forget boring salads; this vibrant, protein-packed bowl delivers incredible flavor and texture in under 20 minutes.
Ingredients
• 1 block 14-16 oz / 396-454 g extra-firm tofu, pressed and cut into 4 slabs
• 1 clove garlic, minced
• 1½ Tbsp / 22.5 ml (0.8 fl oz) natural salt-and sugar-free rice vinegar
• 1½ Tbsp / 22.5 ml (0.8 fl oz) low-sodium tamari
• 1 tsp / 5 ml miso
• 2 tsp / 10 ml coconut sugar or other unrefined sugar
• 1 Tbsp / 15 ml sesame oil
• 8 cups (1920 ml) / 1.9 L mixed greens, lightly packed
• 1 cup / 240 ml shredded carrots
• ½ English cucumber, chopped
• 1 avocado, pitted and sliced
• 1 cup / 240 ml stringless sugar snap peas
• 2 tsp / 10 ml sesame seeds, to garnish
Instructions
1. Position your oven rack in the second-highest position from the top and set the broiler to high.
2. Place the pressed and sliced tofu slabs on an aluminum foil-lined baking sheet. Sprinkle the minced garlic evenly over the top of the tofu.
3. In a small bowl, whisk together the rice vinegar, tamari, miso, sugar, and sesame oil until smooth.
4. In a large bowl, combine the mixed greens, carrots, and cucumber. Pour half of the miso dressing over the salad, toss to combine, and divide among four plates.
5. Pour the remaining half of the dressing over the tofu slabs. Use a brush or the back of a spoon to ensure they are well-coated.
6. Place the baking sheet under the broiler and cook for 3-5 minutes, or until the tops are bubbly and beginning to caramelize at the edges. Watch carefully to prevent burning.
7. Remove the tofu from the oven. Place a slab of broiled tofu on top of each salad. Arrange the avocado slices and snap peas around the tofu, garnish with sesame seeds, and serve immediately.
Nutritional Information
• NUTRITIONAL VALUE PER SERVING (ESTIMATED)
• Calories: 245 | Protein: 12 g | Carbs: 16 g | Total Fat: 16 g | Saturated Fat: 2 g | Fiber: 7 g | Sodium: 435 mg
Pro Tips
• Pro-Tips for Perfect Miso Tofu
• For the best texture, press your tofu for at least 30 minutes. This helps it get wonderfully crispy and absorb the marinade.
• Keep a close eye on the broiler! The sugars in the glaze can go from perfectly caramelized to burnt in a matter of seconds.
• Double the dressing recipe. It stores beautifully in the fridge for up to a week and is fantastic on roasted vegetables or other grain bowls.
FAQ
Q: How can I add more plant-based protein to this salad
A: To easily boost the protein, add a half-cup of cooked edamame or quinoa to each serving. Both are excellent plant-based protein sources that pair wonderfully with the savory miso dressing.
Q: Can I make this recipe soy-free
A: Yes, you can adapt this recipe to be soy-free. Replace the tofu with a block of pressed chickpea tofu. For the dressing, substitute the tamari and miso with coconut aminos and a soy-free chickpea miso paste, which can be found in most health food stores.
Q: How should I store leftovers for the best texture
A: For best results, store the broiled tofu and the dressed salad greens in separate airtight containers in the refrigerator for up to 2 days. The tofu is best reheated briefly under the broiler or in an air fryer to help it regain its crispy texture before serving.
Pro Tips
- Line the broiler pan with foil — miso glaze welds itself to bare metal and never lets go.
- Whisk the glaze — miso, tamari, garlic, coconut sugar, and sesame oil — while the broiler preheats, so the pan is fully hot before the tofu goes in.
- Flip the tofu halfway through broiling and brush on the leftover glaze for lacquered edges.
- Keep the salad components cold while the tofu broils; warm tofu over cold greens and crunchy snap peas is the entire point.
Frequently Asked Questions
Can I grill the tofu instead of broiling it?
Yes — the glaze works beautifully on a grill. Just use moderate heat so the coconut sugar doesn't burn before the tofu warms through.
Is this salad gluten-free?
It can be — tamari is usually wheat-free, but both tamari and miso labels vary, so choose certified gluten-free versions if it matters.
How long does the miso tofu keep?
Three to four days refrigerated, and it's excellent cold on next-day salads. Assemble with fresh greens each time.
Recipe card below.
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Broiled Miso Tofu Salad
Ingredients
Method
- Position your oven rack in the second-highest position from the top and set the broiler to high.
- Place the pressed and sliced tofu slabs on an aluminum foil-lined baking sheet.
- Sprinkle the minced garlic evenly over the top of the tofu.
- In a small bowl, whisk together the rice vinegar, tamari, miso, sugar, and sesame oil until smooth.
- In a large bowl, combine the mixed greens, carrots, and cucumber.
- Pour half of the miso dressing over the salad, toss to combine, and divide among four plates.
- Pour the remaining half of the dressing over the tofu slabs. Use a brush or the back of a spoon to ensure they are well-coated.
- Place the baking sheet under the broiler and cook for 3-5 minutes, or until the tops are bubbly and beginning to caramelize at the edges. Watch carefully to prevent burning.
- Remove the tofu from the oven.
- Place a slab of broiled tofu on top of each salad.
- Arrange the avocado slices and snap peas around the tofu, garnish with sesame seeds, and serve immediately.
- Keep a close eye on the broiler! The sugars in the glaze can go from perfectly caramelized to burnt in a matter of seconds.
