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  • Writer's pictureRachael Boland

Tofu and Roasted Broccoli with Creamy Miso Sauce

Updated: Mar 25, 2020

Makes: 2 servings

๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€

ยฝ 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

ยผ cup plus 2 tablespoons fresh lemon juice, divided

2 tablespoons white miso

2 teaspoons toasted sesame seeds

๐—ฃ๐—ฟ๐—ฒ๐—ฝ๐—ฎ๐—ฟ๐—ฎ๐˜๐—ถ๐—ผ๐—ป 1. Preheat oven to 425โ—ฆ. 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, 30โ€“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 ยผ 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.


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