Sunday, April 6, 2014

Miso Roasted Veggie Tofu Bowl

good grains and things

Miso paste. It's a game changer.

It's a fermented soy bean paste that comes in several varieties, most commonly white or red. Either variety is DELICIOUS, and has the power to elevate salad dressings, soups, and also roasted veggies and tofu. Holy god, roasting vegetables and tofu with miso paste is genius. After trying this, I had to wonder why I had never done it.

Coating the vegetables and tofu in a miso marinade doesn't just provide extra flavour that's salty, sweet, and slightly smoky, it also bakes into a crispy coating that creates textural diversity, and hello, who doesn't love diversity? Especially if it's happening in your mouth. (Just go with this, don't question the weird metaphor.)

This dish is kind of like health comfort food, which may sound like a contradiction, but let me tell you from experience, when you comfort yourself with foods that don't leave you feeling bloated and heavy and somewhat regretful about your life choices, it's better. Trust me.

So, in closing: get thee to an Asian mart and purchase thyself some miso paste (ALL THE VARIETIES. DO IT.) and roast thee some vegetables and tofu! It's for the best, really.

miso tofu, sweet potato & quinoa

Miso Roasted Veggie Tofu Bowl
Roasting the sweet potato and tofu with miso makes them salty and flavourful and beautifully crisp on the outside. Mixed with quinoa and some refreshing cucumber and cilantro makes this one hearty, healthy, and filling meal.

1 cup uncooked quinoa
1/4 cup miso paste (white or red)
1 tbsp sesame oil
2 tbsp rice vinegar
1 tsp soy sauce
1 tsp fresh grated ginger
2 medium sweet potatoes, peeled & cubed (approx 4 heaping cups)
350 g tofu, cubed
1 large english cucumber, halved, seeded & chopped
1/3 cup chopped fresh cilantro
1/4 cup rice vinegar
1 tbsp Sriracha (rooster sauce)

4 - 5 large servings

sweet potatoes to start peeled sweet potatoes
miso, ginger, and other good things miso glaze miso marinated sweet potatoes & tofu
tofu & miso, ready to roast miso roasted tofu miso roasted sweet potatoes
seeded chopped english cucumber quinoa & cucumber mixed up good stuff

1. Preheat oven to 375°F. Line two large baking trays with parchment paper and set aside.

2. In a pot, mix the uncooked quinoa with 2 cups of water. Cover and bring to a boil, then reduce heat to low and simmer until all the liquid has evaporated, about 15 minutes. Once cooked, transfer to a large bowl to cool and set aside.

3. In a large bowl, whisk together the miso paste, sesame oil, 1 tbsp rice vinegar, soy sauce, and fresh grated ginger. Add the cubed sweet potatoes and tofu and toss to coat evenly in the mixture. Spread evenly on the parchment-lined baking sheets, then bake in the oven for about 30 minutes, flipping over the potatoes and tofu halfway through to crisp them up evenly on both sides. When done, they should be slightly charred on both sides, and the sweet potatoes should be soft enough to be easily pierced with a fork but not mushy.

4. Whisk together the 1/4 cup rice vinegar and Sriracha, then pour over the cooled quinoa, tossing to coat. Stir in the cucumber, then roasted sweet potatoes and tofu, finally the cilantro. Serve immediately or store in an airtight container in the fridge for up to 4 days. Can be eaten hot or cold.

cilantro always

10 comments:

  1. This looks seriously tasty and loaded with flavours! Must try your miso dressing.

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    1. Thanks so much! I haven't tried it out on other vegetables yet, but I'm sure it'd be great with cauliflower, eggplant, broccoli, and no doubt even more! I hope you like it.

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  2. This is loaded with yumminess and nutrients! Great recipe.

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  3. This looks wonderful - miso, sweet potato, quinoa - so many favourite things. I'm going to give it a whirl tonight. Your blog is lovely too, by the way!

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    1. Thank you so much! I hope you enjoy it - those are a few of my favourite things too!

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  4. Help! This looks amazing but you have rice vinegar listed twice and two different amounts. Does the 1/4 cup go with the quinoa?

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    1. Hi! Sorry for the confusion. The 1/4 cup does go with the quinoa - I've updated the instructions so it should be less confusing. Thanks for catching, and hope you enjoy!

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  5. looks so appetizing !! Love the recipe!!

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