Ingredients
- 400g drained firm tofu
- 100g fine green beans
- 2 tbsp olive oil
- 2 tbsp toasted black or white sesame seeds
- 2 large sweet potatoes
- 1 small head of broccoli, cut into florets (about 200g)
- 2 finely sliced spring onions
- 3 tbsp white miso (if you can't find it, use 2 tbsp brown miso paste)
- 3 tbsp mirin
- 3 tbsp lime juice
Main Course
Japanese, Western-Style
Gluten-Free, Vegetarian, Dairy-Free
Method
Discover a wholesome and flavour-packed vegan recipe with Miso Roasted Tofu and Sweet Potato. This easy dish combines miso and mirin for rich, umami flavours, complemented by sesame-crusted tofu, tender sweet potato mash, and crisp green beans. Perfect for a quick, nutritious meal that’s satisfying and full of depth.
1. Preheat the oven to 200°C (180°C fan). Wrap the tofu in paper towels, place it in a shallow dish, and set a heavy plate on top to press out excess water. Replace the paper towels when they become damp and repeat the process. Cut the tofu into 2.5 cm cubes. Mix the miso dressing ingredients in a small bowl.
2. Cook the broccoli florets in salted water for 1 minute. Drain them, rinse with cold water, and set aside. Line a baking tray with parchment paper, place the tofu cubes on it, and pour half the miso dressing over them. Sprinkle sesame seeds on the tofu and turn to coat. Bake in the oven for 20–25 minutes, until golden and crispy.
3. While the tofu is baking, slice the sweet potatoes in half. Place them in a microwave-safe bowl, cover with plastic wrap, and microwave for 10–15 minutes until soft. Mash the sweet potatoes until smooth. On another baking sheet, spread out the broccoli florets. Drizzle a little olive oil on top and roast them in the oven with the tofu during the last 10 minutes.
4. To serve, spoon the mashed sweet potatoes into bowls. Top with the crispy tofu and roasted broccoli. Drizzle the remaining miso dressing over everything. Garnish with chopped green onions. If desired, sprinkle additional sesame seeds on top.
