Guide to Make Miso roasted squash with ginger garlic tofu and greens - vegan in 14 Minutes for Beginners

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, miso roasted squash with ginger garlic tofu and greens - vegan. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Miso roasted squash with ginger garlic tofu and greens - vegan is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Miso roasted squash with ginger garlic tofu and greens - vegan is something which I’ve loved my whole life.

I've never combined tofu and winter squash before but it was my loss. Both are coated with a soy sauce-honey-ginger mixture plus chile flakes to taste and roasted halfway, and then you spoon a lot of garlic oil over, so it gets toasty in the second half of cooking but doesn't burn. Miso Garlic-Ginger Tofu will turn you into a tofu lover, if you're not already.

To begin with this particular recipe, we have to 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. Make ready for the miso squash:
2. Get 1/2 squash, chopped into 2cm chunks
3. Get 2 cm piece of ginger, peeled and grated
4. Make ready 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. Take 1 tbsp maple syrup
9. Take 2 tsp rice vinegar
10. Take 2 tsp soy sauce
11. Get for the ginger garlic tofu and greens:
12. Prepare 1 tbsp olive oil
13. Get 2 cloves garlic, peeled and crushed
14. Take 2 cm piece of ginger, peeled and grated
15. Prepare 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. Make ready 125 g firm tofu, cubed and sprinkled with salt and pepper and sesame seeds
18. Prepare some extra sesame seeds to sprinkle on top

I added shitake mushrooms, grated ginger, grated garlic clove and replaced spinach that I had on hand for. 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.

Instructions 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 😁

I love that you can keep it simple or. Kale Avocado Wraps The carrots are cooked with miso, garlic and lemon. Broccoli rabe and potatoes make for creative. Easy Vegan Udon Soup with Ginger Miso BrothThe Vegetarian Ginger. Curried Butternut Squash Soup with Miso Broth (Vegan)Kitchen Simmer.

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