Ginger miso roasted vegetables and tofu
This shelf holds a bright, umami-forward dressing that deserves more than greens. Roast crisp vegetables and silky tofu under the ginger-miso glaze, then finish with a scatter of seeds for contrast. Dinner in thirty minutes.
About 390 calories a serving, 31 g protein, 38 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 14 ounces firm tofu
- 4 cups broccoli or mixed vegetables
From your shelf
- 1/2 cup ginger miso orange dressing
Staples
- to taste salt
- to taste pepper
- 1 tablespoon oil
- Heat the oven to 425°F [220°C]. Cut 14 ounces firm tofu into 3/4-inch cubes and pat dry. Toss the tofu and 4 cups broccoli or mixed vegetables with 1 tablespoon oil, salt, and pepper on a sheet pan.
- Roast for 12 to 15 minutes, stirring halfway through, until the tofu edges are golden and the vegetables are turning crisp at the edges.
- Drizzle 1/2 cup ginger miso orange dressing over the roasted vegetables and tofu, toss to coat, and return to the oven for 2 minutes to warm through.
- Divide onto two plates and serve warm.
Note Swap tofu for chicken thighs or mushrooms. Leftovers keep two days and taste good cold with rice or grain the next day. Serve with steamed rice or noodles to catch the dressing, and a side of pickled ginger if you have it.
On the label
WATER, EXPELLER PRESSED CANOLA OIL, SUGAR, DISTILLED VINEGAR, ORANGE JUICE CONCENTRATE, GINGER PUREE, ORGANIC MISO (ORGANIC SOYBEANS, ORGANIC CULTURED RICE KOJI [ORGANIC RICE, KOJI SPORES {ASPERGILLUS ORYZAE}], SEA SALT, WATER), SEA SALT, SESAME OIL, GARLIC PUREE (GARLIC, WATER), XANTHAN GUM, DRIED EGG, PAPRIKA (COLOR), BLACK PEPPER.
Good & Gather, salad dressing & mayonnaise, serving 30 ml, package 12 FL OZ/355 mL. Ingredients as printed on the label.
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Cooks as ginger, oranges, salad dressing. Half of it left? Use up the ginger.