This is a really simple recipe but it does take a little time. Ideally the tofu should marinate for 1-2 hours to absorb as much of the flavour as possible. Once that’s done, it only takes 30 minutes to cook and as the broccoli and tofu are both roasted, you have minimal washing up to do – always a bonus!

This is one of my go-to light lunches when the weather’s nice. It’s full of protein making it surprisingly filling.

As you’ll already know if you follow my recipes, I’m a broccoli fiend. I can’t get enough of the stuff. So you know I mean it when I tell you that roasted broccoli is the best! It’s easy, requires minimal seasonings and will probably become your new favourite way to enjoy broccoli.

I like my broccoli a little al dente but I also like the crispy bits, so I try to make my florets as dry as possible before baking them. I usually do this by giving them a quick whizz in a salad spinner.

Another trick is to have small florets. The smaller your florets, the crispier they’ll be, so if you like yours super crispy, cut them small. I like to have an assortment of sizes personally but that’s because I love broccoli either way!

Don’t worry if it your broccoli looks a little charred, those bits are delicious – like the crispy parts of a roasted potato.

Depending on when I have this (as a light lunch, or a hearty dinner) I may or may not have rice with it. It’s up to you how you have yours. When I do have it with rice, I like to go a little miso crazy and add some of it to the rice – I’ve included the details in the recipe just in case.

If you’re having this as a light lunch you may want to add a squeeze of fresh lemon juice, it’s delicious!

Enjoy!

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Roasted Broccoli and Miso Tofu

Servings 4 servings

Author Tallulahs Treats

Ingredients

For the roasted broccoli
1 medium broccoli head circa 4 heaped cups of florets/260g
2-3 tsp garlic infused olive oil goo
1 tsp sesame seeds optional
Freshly cracked black pepper
pinch of sea salt optional*
For the miso tofu
396 g extra firm tofu once drained and pressed it was circa 300g
1/2 cup water 125ml
1 tbsp miso paste
1 tsp tamari
To top: spring onions greens only

Instructions

Slice your drained and pressed tofu, place it in a large dish then cover with a mix of the water, miso and tamari. Place it in the fridge while you let it marinate for an hour
Preheat your oven to 200C
Once marinated, place your tofu onto a baking tray with aluminium foil and bake for 15 minutes each side (30 minutes total)
While the tofu is baking, wash and cut your broccoli. Place the florets on a baking tray and brush evenly with the goo. If using sesame seeds, sprinkle them on at this stage
After you've turned your tofu (at the 15 minute mark), place your broccoli in the oven with the tofu
If you want your broccoli a little more crispy you can leave it for an additional 5 minutes
Serve as it is or with brown rice**
Enjoy!

Notes

*If I'm having roasted broccoli without the miso tofu, I’ll usually add a pinch of sea salt to it before it bakes as it really brings out the broccoli’s flavour.

**I used 150g uncooked brown rice which I cooked with 1 tbsp miso (and water!), it made circa 400g cooked rice.

It’s not necessary to toss the broccoli half way through cooking, I never do, but if you like an even crispness, it will help.

I like mine a little al-dente but if you like yours more tender then do cook for longer - you’ll get more of those delicious crispy bits!

Tips: Dry your broccoli florets before baking them. I usually do this by giving them a quick whizz in the salad spinner.

If you know you're having this you can marinate the tofu the night before to save yourself some time.