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

Miso roasted squash with ginger garlic tofu and greens - vegan. 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.

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. Using a metal spatula, turn the squash and tofu chunks over. In a small bowl, mix the remaining oil with the garlic and spoon over the squash, then return everything to the oven and roast until the tofu is dark. You can have Miso roasted squash with ginger garlic tofu and greens - vegan using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Miso roasted squash with ginger garlic tofu and greens - vegan

1. It's of for the miso squash:.
2. Prepare 1/2 of squash, chopped into 2cm chunks.
3. Prepare 2 cm of piece of ginger, peeled and grated.
4. You need 2 cloves of garlic, peeled and crushed.
5. Prepare 1/2 tsp of chilli flakes.
6. It's 2 tbsp of olive oil.
7. It's 2 tbsp of white miso.
8. It's 1 tbsp of maple syrup.
9. Prepare 2 tsp of rice vinegar.
10. Prepare 2 tsp of soy sauce.
11. It's of for the ginger garlic tofu and greens:.
12. You need 1 tbsp of olive oil.
13. Prepare 2 cloves of garlic, peeled and crushed.
14. It's 2 cm of piece of ginger, peeled and grated.
15. Prepare 1/4 tsp of chilli flakes.
16. 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.
17. It's 125 g of firm tofu, cubed and sprinkled with salt and pepper and sesame seeds.
18. It's of some extra sesame seeds to sprinkle on top.

Place tofu on a baking sheet lined with several layers of paper towels; place several layers of towels on top and press gently to remove liquid. Pour over tofu and turn to coat. Heat oil in a large nonstick skillet over medium-high. Add ginger and garlic and cook.

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 😁.

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 Garlic, miso and greens are all super foods that help maintain and restore your body's immune system. Lemon and red pepper flakes are also known to aid. Home Gluten Free Vegan Miso Soup With Tofu and Kale. I know the traditional miso soup is not vegan, but you should give this recipe a try, it's really taste, warm and super simple. It's also perfect if you're sick or after a long and cold fall or winter day.