Miso roasted squash with ginger garlic tofu and greens - vegan. Roasted Garlic Miso Soup with Greens features the mellow roasted garlic flavor with umami miso and kale (the king of the leafy greens) for an immune boosting vegan miso soup that's delicious and easy to make!. If using tofu, add in after adding the miso paste. Use soft, medium, firm or extra-firm tofu that has been pressed to remove excess.
If using only one, use all the marinade, coating the squash and tofu together. In all cases, season the squash and tofu with salt and pepper. Add broth, bok choy, carrots and tofu and bring to a boil. You can cook Miso roasted squash with ginger garlic tofu and greens - vegan using 18 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Miso roasted squash with ginger garlic tofu and greens - vegan
- It's of for the miso squash:.
- Prepare 1/2 of squash, chopped into 2cm chunks.
- You need 2 cm of piece of ginger, peeled and grated.
- Prepare 2 cloves of garlic, peeled and crushed.
- It's 1/2 tsp of chilli flakes.
- You need 2 tbsp of olive oil.
- Prepare 2 tbsp of white miso.
- You need 1 tbsp of maple syrup.
- You need 2 tsp of rice vinegar.
- It's 2 tsp of soy sauce.
- You need of for the ginger garlic tofu and greens:.
- Prepare 1 tbsp of olive oil.
- Prepare 2 cloves of garlic, peeled and crushed.
- It's 2 cm of piece of ginger, peeled and grated.
- It's 1/4 tsp of chilli flakes.
- You need 150 g of 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.
- Prepare 125 g of firm tofu, cubed and sprinkled with salt and pepper and sesame seeds.
- It's of some extra sesame seeds to sprinkle on top.
Roasted Broccoli and Tofu with Creamy Miso Dressing Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. Delicata Squash Veggie Bowl A cozy and healthy fall bowl made with roasted delicata squash & kale, sauteed mushrooms, and tangy ginger miso gravy. Great for a vegan/gf lunch or dinner. Squash miso bowl with greens and ginger.
Miso roasted squash with ginger garlic tofu and greens - vegan instructions
- For the squash: Preheat oven to 200C. Mix the ginger, garlic, chilli flakes and oil..
- Toss the squash in the ginger mix. Roast for 20 mins..
- 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..
- Time for the tofu and greens: heat a large pan with the oil. Add the garlic and ginger. Sauté for 5 or so mins..
- Add the green stalks and chilli flakes. Cook for about 5 mins..
- Add the tofu. Cook for another 5 mins..
- Add the green leaves. Cook for 1-2 mins til the leaves are just starting to wilt..
- Serve the tofu and greens in a bowl; add the squash. Sprinkle some sesames seeds on top. And enjoy 😁.
I used South River chickpea miso here, which is quite mild as far as miso's go. If you use another brand start with less and increase to taste. Be careful not to boil the miso as it will destroy the enzymes. Pat each slice of tofu dry with paper towels. Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils.