Vegetarian Fowl Play Miso Tofu Dinner

Vegetarian Fowl Play Miso Tofu Dinner

Fowl Play has a special place in my heart - it was one of the first seasoning blends I created at The Spice Age. I remember when I was making it I had about 50 tiny jars of spice around the kitchen of different Fowl Play variations and I kept asking my family, “you can’t say they are all good, just tell me which one is the best!!” when in reality the difference between the blends in question was probably non-existent. So glad they put up with me! It probably helped that I was feeding them. 

Fowl Play in my opinion is the most versatile blend, I put it on everything, especially potatoes and vegetables. I have been thinking of rebranding the blend to be more of an All-Purpose seasoning,  but I have some die hard Fowl Play lovers who I know would not be impressed with me. You know who you are!

I am sharing one of my quick and easy weeknight dinner recipes with the one and only Fowl Play! To me, this is the definition of a cozy dinner. I hope you love it. 

Rebecca + The Spice Age

Miso Fowl Play. Tofu Version.

Category: Fowl Play Seasoning

 Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes



    • 2 tbsp Fowl Play Seasoning

    • 2 Garlic Cloves

    • 1 Large Sweet Onion - diced

    • 1 pounds of firm tofu 

    • 1 tbsp Tahini

    • ¼ cup Miso Paste

    • 1 can of Coconut Milk

    • 1 tsp Fish Oil  (for vegetarian/vegan substitute, use a seaweed-based alternative)

    • 3 tbsp Soy Sauce

    • ¼ cup Flour

    • 1 cup Frozen Shelled Edamame Beans

    • 2 green onions, chopped into 2 inch pieces.

    • ½ bunch of Asparagus, chopped into 2 inch pieces.



  1. Press the tofu to remove excess water: Wrap the tofu in a clean kitchen towel and place it between two plates. Place a heavy object on the top plate and leave it for about 15-20 minutes. This process will remove the excess moisture from the tofu, which helps it to absorb more flavors and prevents it from breaking apart while cooking.

  2. Dice tofu into 2 inch pieces. Place in a clean resealable bag or container, season with salt and pepper and add flour. Shake to coat.

  3. In a large pan, add 1 - 2 tbsp of olive oil and fry the diced onions and crushed garlic for about 5 - 6 mins until onions start to brown.

  4. Add in tofu pieces, fry with onions for about 4-5 mins, browning the tofu on all sides.

  5. Add in coconut milk, seaweed-based sauce or fish sauce, soy sauce, Fowl Play seasoning, miso paste + tahini. Stir thoroughly and bring to a boil. Then simmer for roughly 10-15 mins, allowing the tofu to absorb the flavors. Season with salt and pepper. If you want to thicken the sauce, you can add flour until you reach desired consistency. As with the original recipe, a thinner sauce can be delicious when soaked up with rice!

  6. While the tofu is simmering, in a separate pan on medium heat olive oil and when hot cook asparagus pieces for 3 - 4 mins, until bright green, shaking the pan frequently.

  7. Top with edamame beans, green onions and cooked asparagus.

    Serve over rice and enjoy!

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