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Smart Eating Recipe: Warm miso roasted tofu & pumpkin bliss bowl Serves: 4 Time to make: 45 mins Ingredients.
• 1 tablespoon gluten -free miso paste • 1 tablespoon mirin • 1 tablespoon gluten -free, reduced -salt tamari • 1 teaspoon grated fresh ginger • 750g pumpkin, skin on, cut into 2cm cubes • 450g firm tofu, drained, cut into 2cm cubes • 150g sugar snap peas, trimmed • 250g green beans, trimmed • 1 tablespoon lemon juice • 2 cups steam ed quinoa, to serve • 2 tablespoons chopped roasted unsalted cashews, to serve Instructions.
1. Preheat the oven to 180°C.Line a large baking tray with baking paper.
2. Combine the miso paste, mirin, tamari and the ginger in a small bowl. Place pumpkin and tofu in a large bowl, add half the miso mixture and toss to combine.
3. Spread the pumpkin and tofu evenly over prepared tray. Bake for 30 minutes, turning halfway through cooking time, or until the tofu is crisp.
4. Meanwhile, microwave, steam, or boil the peas and beans for 3 minutes, or until tender. Drain.
5. Add lemon juice to remaining miso mixture. Divide the steamed quinoa, the steamed vegetables.
pumpkin and tofu between four serving bowls. Serve drizzled with remaining miso dressing, and sprinkle with cash ews.
Tip: Silken tofu has a much softer texture than firm tofu and is quite delicate, so will break easily unless it is handled carefully. Silken tofu can be blended to make creamy dressings or desserts su ch as cheesecakes. It ca n be diced and served on top of soups or Japanese salads.
This recipe is courtesy of the Healthy Food Guide Magazine. For more Smart Eating recipes visit.
