Roasted Broccoli and Miso Tofu
Servings: 4 servings
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.