Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, miso roasted squash with ginger garlic tofu and greens - vegan. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Miso roasted squash with ginger garlic tofu and greens - vegan is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Miso roasted squash with ginger garlic tofu and greens - vegan is something which I’ve loved my whole life.
To begin with this particular recipe, we must 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:
- Make ready for the miso squash:
- Make ready 1/2 squash, chopped into 2cm chunks
- Get 2 cm piece of ginger, peeled and grated
- Get 2 cloves garlic, peeled and crushed
- Prepare 1/2 tsp chilli flakes
- Take 2 tbsp olive oil
- Make ready 2 tbsp white miso
- Get 1 tbsp maple syrup
- Take 2 tsp rice vinegar
- Take 2 tsp soy sauce
- Get for the ginger garlic tofu and greens:
- Prepare 1 tbsp olive oil
- Make ready 2 cloves garlic, peeled and crushed
- Prepare 2 cm piece of ginger, peeled and grated
- Get 1/4 tsp chilli flakes
- Get 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
- Prepare 125 g firm tofu, cubed and sprinkled with salt and pepper and sesame seeds
- Take some extra sesame seeds to sprinkle on top
Before you jump to Miso roasted squash with ginger garlic tofu and greens - vegan recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Explanations Why Consuming Apples Is Good. Miso roasted squash with ginger garlic tofu and greens - vegan. The soup has liberal ginger, garlic, turmeric, miso and some shredded veggies. Add veggies of choice, some mushrooms and greens for variation.
Instructions to make Miso roasted squash with ginger garlic tofu and greens - vegan:
- For the squash: Preheat oven to 200C. Mix the ginger, garlic, chilli flakes and oil.
- Toss the squash in the ginger mix. Roast for 20 mins.
- 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.
- Time for the tofu and greens: heat a large pan with the oil. Add the garlic and ginger. Sauté for 5 or so mins.
- Add the green stalks and chilli flakes. Cook for about 5 mins.
- Add the tofu. Cook for another 5 mins.
- Add the green leaves. Cook for 1-2 mins til the leaves are just starting to wilt.
- Serve the tofu and greens in a bowl; add the squash. Sprinkle some sesames seeds on top. And enjoy 😁
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. In all cases, season the squash and tofu with salt and pepper. Add the soy sauce and give everything a good mix up - these are your ginger greens. Sprinkle over the black sesame seeds.
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