Easiest Method to Cooking Appetizing Miso roasted squash with ginger garlic tofu and greens – vegan

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Miso roasted squash with ginger garlic tofu and greens - vegan

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Below are the ingridients that are needed to make a yummy Miso roasted squash with ginger garlic tofu and greens – vegan:

  1. Prepare of for the miso squash:.
  2. Get 1/2 of squash, chopped into 2cm chunks.
  3. Prepare 2 cm of piece of ginger, peeled and grated.
  4. Provide 2 cloves of garlic, peeled and crushed.
  5. You need 1/2 tsp of chilli flakes.
  6. Prepare 2 tbsp of olive oil.
  7. Take 2 tbsp of white miso.
  8. Use 1 tbsp of maple syrup.
  9. Get 2 tsp of rice vinegar.
  10. Provide 2 tsp of soy sauce.
  11. You need of for the ginger garlic tofu and greens:.
  12. Use 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. Get 1/4 tsp of chilli flakes.
  16. Get 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. Get of some extra sesame seeds to sprinkle on top.

Done with the ingridients? Below are the procedures on serving Miso roasted squash with ginger garlic tofu and greens – vegan:

  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 😁.

Add the miso baked tofu to the wok, and toss together. Make a sauce with the tahini, water, tamari, mirin, garlic, ginger and dark sesame oil in mini blender. Pour over vegetables or serve on the side. Reheat: Warm the soup over low heat until warmed through. Miso Garlic-Ginger Tofu will turn you into a tofu lover, if you're not already.

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