Tofu Dengaku with Celery Root Puree Recipe | Vegetarian Times Skip to main content

Tofu Dengaku with Celery Root Puree

In Japanese cooking, dengaku refers to anything grilled with a miso glaze. As an introduction to tofu, it can’t be beat. We’ve paired it with a celery root purée for a veg variation on steak and potatoes.


Ingredient Set Name: 

Celery Root Purée


Ingredient Line: 
2 large celery roots (celeriac), peeled and cut into 1-inch chunks (3 lb.)
Ingredient Line: 
2 Tbs. soy margarine
Ingredient Line: 
¼ cup plain rice milk or soymilk

Ingredient Set Name: 

Tofu Dengaku


Ingredient Line: 
1 16-oz. pkg. firm or extra-firm tofu, drained
Ingredient Line: 
1 Tbs. white miso paste
Ingredient Line: 
½ tsp. agave nectar
Ingredient Line: 
¼ tsp. cracked or ground black pepper


1. To make Celery Root Purée: Cover celery root chunks with water in large saucepan; bring to a boil. Reduce heat to medium, and simmer 25 to 30 minutes, or until very tender. Drain, and transfer to food processor. Add margarine and rice milk; purée until smooth. Season with salt and pepper, if desired.

2. To make Tofu Dengaku: Place tofu 
on plate lined with 3 layers of paper towels. Top with 3 more paper towels and second plate, and weigh down with 3 or 4 canned goods to press out excess liquid. Let stand 7 minutes. Change paper towels, and let stand 8 minutes more to drain. Cut tofu block in half crosswise to make 2 large slabs. Halve each slab diagonally to make 4 triangles.

3. Preheat oven to broil. Line baking sheet with foil (shiny side up), and spray with cooking spray. Place tofu on prepared baking sheet. Broil 5 to 7 minutes, or until tofu begins to brown.

4. Meanwhile, whisk together miso, agave, pepper, and 1 tsp. warm water in small bowl. Spread on tofu, and broil 3 minutes more, or until glaze is dark and bubbly. Serve with Celery Root Purée.

Nutrition Information: 

17 g
Total Fat: 
13 g
Saturated Fat: 
3 g
34 g
0 mg
505 mg
8 g
7 g
Serves 4

Comments on this Recipe

The celery root puree requires a food processor. Mine tasted good, but had the texture of pineapple. The tofu is a great preparation. I added a side of sauteed asian leaf vegetables.

Whose idea was it to put this recipe on the day where the myth is "it's too expensive"? Have you seen the price of miso?

I have a problem with some of the recipes. I'm allergic to tree nuts. What can I substitute for almonds and any other tree nuts in the recipes? Peanuts are okay. Also, since i'm just starting now, how will I get the remainder of the weeks menues? Louise

Sounds yummy! Thanks for the recipe; can't wait to try it! : )

Delicious and easy! I made some baby bok choy to go with it.