Dinner · Japanese
Miso roasted vegetable and tofu traybake
Sheet-pan tofu and vegetables glazed with a savory miso-ginger sauce.
- Serves
- 2
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 280 g firm tofu, pressed and cubed
- 1 medium carrot, sliced
- 150 g broccoli florets
- 1 red bell pepper, sliced
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
- 2 tbsp vegetable oil
- 180 g white rice, cooked
Method
Preheat the oven to 210C (410F).
Whisk together the miso paste, maple syrup, rice vinegar, ginger, and vegetable oil.
Toss the tofu, carrot, broccoli, and bell pepper with the miso mixture on a baking tray.
Roast for 20 to 25 minutes, turning once, until the vegetables are tender and lightly caramelized.
Serve over white rice.