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Miso roasted squash with ginger garlic tofu and greens - vegan
Introduce
Chef :
AlessandraMiso roasted squash with ginger garlic tofu and greens - vegan
I make the ginger garlic tofu and greens all the time and usually just add to a simple miso broth. The miso/ maple squash adds some sweetness and makes it a lovely dish on a chilly evening. #vegan #vegetarian #healthy #dinner #lunch
Ingredient
Food ration :
2 servingsCooking time :
40 - 45 mins
2 cloves
garlic, peeled and crushed
1/4 tsp
chilli flakes
1 tbsp
olive oil
2 tbsp
white miso
1 tbsp
maple syrup
2 tsp
rice vinegar
2 tsp
soy sauce
Cooking instructions
* Step 1
For the squash: Preheat oven to 200C. Mix the ginger, garlic, chilli flakes and oil.
* Step 2
Toss the squash in the ginger mix. Roast for 20 mins.
* Step 3
Mix the miso, maple syrup, soy sauce and rice vinegar. Pour this mix over the squash and put back in the oven for another 20 mins.
* Step 4
Time for the tofu and greens: heat a large pan with the oil. Add the garlic and ginger. Sauté for 5 or so mins.
* Step 5
Add the green stalks and chilli flakes. Cook for about 5 mins.
* Step 6
Add the tofu. Cook for another 5 mins.
* Step 7
Add the green leaves. Cook for 1-2 mins til the leaves are just starting to wilt.
* Step 8
Serve the tofu and greens in a bowl; add the squash. Sprinkle some sesames seeds on top. And enjoy 😁
Note: if there is a photo you can click to enlarge it
Tag
squash, chopped into 2cm chunks
piece of ginger, peeled and grated
garlic, peeled and crushed
chilli flakes
olive oil
white miso
maple syrup
rice vinegar
soy sauce
greens eg tatsoi, pak choi, choi sum, broccoli (if using broccoli, will probably need to cook for longer) - i used choi sum today so separated the stalks and the leaves
firm tofu, cubed and sprinkled with salt and pepper and sesame seeds
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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6. Eat More Plants
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