Miso roasted squash with ginger garlic tofu and greens - vegan
Miso roasted squash with ginger garlic tofu and greens - vegan

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, miso roasted squash with ginger garlic tofu and greens - vegan. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook miso roasted squash with ginger garlic tofu and greens - vegan using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Miso roasted squash with ginger garlic tofu and greens - vegan:
  1. Prepare for the miso squash:
  2. Prepare 1/2 squash, chopped into 2cm chunks
  3. Make ready 2 cm piece of ginger, peeled and grated
  4. Get 2 cloves garlic, peeled and crushed
  5. Prepare 1/2 tsp chilli flakes
  6. Prepare 2 tbsp olive oil
  7. Take 2 tbsp white miso
  8. Get 1 tbsp maple syrup
  9. Make ready 2 tsp rice vinegar
  10. Make ready 2 tsp soy sauce
  11. Make ready for the ginger garlic tofu and greens:
  12. Get 1 tbsp olive oil
  13. Take 2 cloves garlic, peeled and crushed
  14. Make ready 2 cm piece of ginger, peeled and grated
  15. Make ready 1/4 tsp chilli flakes
  16. Take 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
  17. Take 125 g firm tofu, cubed and sprinkled with salt and pepper and sesame seeds
  18. Get some extra sesame seeds to sprinkle on top

The soup has liberal ginger, garlic, turmeric, miso and some shredded veggies. Add veggies of choice, some mushrooms and greens for variation. Before consuming I grated ginger and garlic and added turmeric and green onions. Both are coated with a soy sauce-honey-ginger mixture plus chile flakes to taste and roasted halfway, and.

Steps to make 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 soy sauce and give everything a good mix up - these are your ginger greens. Sprinkle over the black sesame seeds. Serve the miso tofu with the stir-fried greens to the side. Not Without Salt Roasted squash and bitter green salad.. Squash miso bowl with greens and ginger.

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