Summer is the season for light, vibrant meals that bring people together around the table.
As temperatures rise and routines slow down, it’s the perfect time to swap heavy dishes for fresh, nourishing plates that satisfy without weighing you down. Whether it’s a weeknight dinner or a weekend gathering, the best summer recipes are those that everyone — kids, adults, and even picky eaters — can enjoy. Think bold flavours, seasonal ingredients, and easy-to-love combinations that feel just right under the sun.
This plant-based recipe for Miso-Glazed Tofu with Herbed Quinoa and Coconut Lime Emulsion comes to us from the culinary team at OZEN LIFE MAADHOO, a luxury resort in the Maldives known for its elevated wellness offerings and world-class dining. Found in the South Malé Atoll, the luxury island resort blends indulgence with intention, offering guests thoughtfully crafted menus that celebrate both flavour and nutrition.
At The Palms restaurant, every plant-based creation is crafted to energise and restore — and this dish is no exception. Light, wholesome, and bursting with tropical flair, this plant-based recipe the perfect summer pick-me-up.
Miso-Glazed Tofu, Herbed Quinoa & Coconut Lime Emulsion
Serves 2
Ingredients for Miso-Glazed Tofu
- 150g silken tofu
- 15g miso paste
- 5g brown sugar
- 1/2 tsp of ginger paster
- 1/2 tsp of light soy sauce
- 5ml of sesame oil
Method:
- Slice tofu into 1cm-thick pieces and set aside
- Whisk sesame oil, miso paste, ginger paste, soy sauce, and sugar in a bowl
- Brush tofu with glaze. Heat a non-stick pan over medium heat, add oil, then pan-fry tofu for 2–3 minutes per side until caramelised
Ingredients for Herbed Quinoa
- 120g of red quinoa
- 50g of edamame
- 15ml of olive oil
- A few leaves of basil (chopped)
- 1 sprig of thyme
- 1/4 tsp of lemon zest
- Salt & black pepper – to taste
Method:
- Heat oil in a pan, sauté onion until translucent. Add garlic and cook for 30 seconds
- Stir in quinoa, herbs, and edamame. Cook 1 minute, then add water and simmer for 12–15 minutes
- Remove from heat, cover, and rest for 12 minutes. Fluff with a fork, then mix in lemon zest
Ingredients for Coconut Lime Emulsion
- 175ml of coconut milk
- 1/2 tsp of ginger paste
- 10ml of olive oil
- 1/2 tsp of lemon grass (chopped)
- 5g of palm sugar
- 1 fresh lime - juiced
- 1/4 tsp red chilli
- Salt to taste
Method:
- Heat oil in a saucepan, sauté ginger and lemongrass for 1 minute
- Add palm sugar; cook 30 seconds until caramelised. Stir in chilli and coconut milk; simmer 3–5 minutes
- Season with lime juice and salt
To Serve
Layer warm quinoa in a ring mould. Arrange tofu slices alongside, garnish with broccoli or asparagus, and drizzle with coconut-lime emulsion.
