Miso roasted squash with ginger garlic tofu and greens - vegan

Name: Miso roasted squash with ginger garlic tofu and greens - vegan
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: for the miso squash:; 1/2 squash, chopped into 2cm chunks; 2 cm piece of ginger, peeled and grated; 2 cloves garlic, peeled and crushed; 1/2 tsp chilli flakes; 2 tbsp olive oil; 2 tbsp white miso; 1 tbsp maple syrup; 2 tsp rice vinegar; 2 tsp soy sauce; for the ginger garlic tofu and greens:; 1 tbsp olive oil; 2 cloves garlic, peeled and crushed; 2 cm piece of ginger, peeled and grated; 1/4 tsp chilli flakes; 150 g 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; 125 g firm tofu, cubed and sprinkled with salt and pepper and sesame seeds; some extra sesame seeds to sprinkle on top

Alessandra @alessa

I make the ginger garlic tofu and greens all the time and usually just add to a simple miso broth. The miso/ maple squash adds some sweetness and makes it a lovely dish on a chilly evening. #vegan #vegetarian #healthy #dinner #lunch

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Ingredients

40 - 45 mins

2 servings

for the miso squash:
1/2squash, chopped into 2cm chunks
2 cmpiece of ginger, peeled and grated
2 clovesgarlic, peeled and crushed
1/2 tspchilli flakes
2 tbspolive oil
2 tbspwhite miso
1 tbspmaple syrup
2 tsprice vinegar
2 tspsoy sauce
for the ginger garlic tofu and greens:
1 tbspolive oil
2 clovesgarlic, peeled and crushed
2 cmpiece of ginger, peeled and grated
1/4 tspchilli flakes
150 ggreens 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
125 gfirm tofu, cubed and sprinkled with salt and pepper and sesame seeds
some extra sesame seeds to sprinkle on top

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Steps

40 - 45 mins

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 😁