Makes: 2 servings
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
½ pound brussel sprouts
2 small heads of broccoli (about 1 pound total), cut into large florets
1 14-ounce block firm tofu, drained well
5 tablespoons extra-virgin olive oil, divided
1 teaspoon red pepper flakes Kosher salt
¼ cup plus 2 tablespoons fresh lemon juice, divided
2 tablespoons white miso
2 teaspoons toasted sesame seeds
𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. Preheat oven to 425◦. Cut off stems from Brussels sprouts; discard. Place outer leaves on a large rimmed baking sheet. Finely slice inner Brussels sprout cores and transfer to a medium bowl. 2. Add broccoli to a baking sheet. Drizzle with 2 Tbsp. Oil, and pepper, toss to combine; season with salt. Roast, stirring once halfway through until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. 3. Heat a large skillet on the stove top to medium-high heat. Add 1/4 tablespoon of oil to the pan. While the broccoli is cooking cut tofu into whatever size pieces you desire, bake in skillet 5 minutes on each side or until crispy. Let cool. 4. Add 1 Tbsp. Oil and 1 Tbsp. Lemon juice to sliced brussel sprouts and toss to combine. Season with salt. 5. Puree miso, 2 tsp. Sesame seeds, remaining 5 Tbsp. Lemon juice and 2 Tbsp. Oil, and ¼ cup water in a blender until smooth. Season with salt. 6. Spread some dressing on bowls or plates. Toss roasted vegetables with sliced brussel sprouts and arrange over dressing.