dinner

Roasted Miso-Glazed Firm Tofu with Quinoa and Charred Broccoli

Name: Roasted Miso-Glazed Firm Tofu with Quinoa and Charred Broccoli
Ingredients: 152.0 g Firm Organic Tofu, pressed and cubed; 272.6 g Quinoa, cooked; 116.9 g Broccoli florets, raw; 10.7 g Olive oil; 11.7 g Miso paste (white)

Nutrition

699

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Firm Organic Tofu, pressed and cubed152.0 g

Quinoa, cooked272.6 g

Broccoli florets, raw116.9 g

Olive oil10.7 g

Miso paste (white)11.7 g

Instructions

Preheat your oven to 400°F (200°C). Press the firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes. In a small bowl, whisk together the miso paste with a splash of warm water to create a thin glaze.

Toss the tofu cubes in the miso glaze until evenly coated. Arrange the tofu and the broccoli florets on a parchment-lined baking sheet, drizzling the broccoli lightly with the olive oil. Roast for 20-25 minutes, turning the tofu halfway through, until the edges are caramelized, deeply fragrant, and the broccoli is tender with charred, crispy tips.

While the vegetables roast, fluff the cooked quinoa. Divide the warm quinoa into bowls. Arrange the miso-roasted tofu and charred broccoli over the top. Serve immediately while hot, perhaps with an extra squeeze of yuzu or lime if desired to brighten the depth of the miso.