Recipe: Appetizing Miso roasted squash with ginger garlic tofu and greens - vegan

Recipe: Appetizing Miso roasted squash with ginger garlic tofu and greens - vegan Delicious, fresh and tasty.

Miso roasted squash with ginger garlic tofu and greens - vegan. I've never combined tofu and winter squash before but it was my loss. Both are coated with a soy sauce-honey-ginger mixture plus chile flakes to taste and roasted halfway, and then you spoon a lot of garlic oil over, so it gets toasty in the second half of cooking but doesn't burn. Miso Garlic-Ginger Tofu will turn you into a tofu lover, if you're not already.

Lemon and red pepper flakes are also known to aid.

An inspired take on Japanese miso soup with tofu, green onion, and loads of greens.

This soup is bursting with miso flavor and delivers the perfect amount of tofu and seaweed in each bite.

You can have 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

1. It’s of for the miso squash:.

2. It’s 1/2 of squash, chopped into 2cm chunks.

3. It’s 2 cm of piece of ginger, peeled and grated.

4. You need 2 cloves of garlic, peeled and crushed.

5. You need 1/2 tsp of chilli flakes.

6. It’s 2 tbsp of olive oil.

7. It’s 2 tbsp of white miso.

8. Prepare 1 tbsp of maple syrup.

9. It’s 2 tsp of rice vinegar.

10. Prepare 2 tsp of soy sauce.

11. It’s of for the ginger garlic tofu and greens:.

12. Prepare 1 tbsp of olive oil.

13. Prepare 2 cloves of garlic, peeled and crushed.

14. You need 2 cm of piece of ginger, peeled and grated.

15. You need 1/4 tsp of chilli flakes.

16. It’s 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.

17. Prepare 125 g of firm tofu, cubed and sprinkled with salt and pepper and sesame seeds.

18. Prepare of some extra sesame seeds to sprinkle on top.

I added shitake mushrooms, grated ginger, grated garlic clove and replaced spinach that I had on hand for.

The soup has liberal ginger, garlic, turmeric, miso and some shredded veggies.

Add veggies of choice, some mushrooms and greens for variation.

Before consuming I grated ginger and garlic and added turmeric and green onions.

Miso roasted squash with ginger garlic tofu and greens - vegan step by step

1. For the squash: Preheat oven to 200C. Mix the ginger, garlic, chilli flakes and oil..

2. Toss the squash in the ginger mix. Roast for 20 mins..

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..

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..

5. Add the green stalks and chilli flakes. Cook for about 5 mins..

6. Add the tofu. Cook for another 5 mins..

7. Add the green leaves. Cook for 1-2 mins til the leaves are just starting to wilt..

8. Serve the tofu and greens in a bowl; add the squash. Sprinkle some sesames seeds on top. And enjoy 😁.

I love that you can keep it simple or.

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