RICE BOWL WITH OVEN-BAKED MISO TOFU
I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want it as a condiment add another vegetable of your choice - steamed or blanched broccoli or greens, for example, or roasted squash, or anything else that floats your boat.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
- Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
- Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
- If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1148 milligrams, Sugar 7 grams
MISO ROASTED TOFU WITH SWEET POTATO
A blend of miso and mirin give this extra-special tofu dish added depth of flavour. This simple vegan main course is flavourful, fresh and filling
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
- Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
- Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.
Nutrition Facts : Calories 628 calories, Fat 24 grams fat, SaturatedFat 4.8 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 41 grams sugar, Fiber 12 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
PUY LENTILS WITH SMOKED TOFU
Benefit from the slow-release energy of lentils and wholegrains combined with the rich flavour of smoked tofu, paprika and sweet peppers
Provided by Sara Buenfeld
Categories Lunch
Time 15m
Number Of Ingredients 9
Steps:
- Spray a non-stick pan with 3 sprays of oil and add the courgettes, tofu and smoked paprika. Cook for a few mins to soften the courgettes. Stir in the balsamic vinegar and allow to sizzle and reduce.
- Meanwhile, tip the lentils, onion and pepper into a bowl and toss gently to break up any clumps of lentils. Add the tofu and courgettes, and toss again. Will keep for 2 days in the fridge. Scatter over the pea shoots just before serving.
Nutrition Facts : Calories 300 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 24 grams protein, Sodium 1.3 milligram of sodium
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