MISO TOFU BOWL WITH ROASTED BROCCOLI

MISO TOFU BOWL WITH ROASTED BROCCOLI

Your Monday night is sorted with this clean, low carb nourish bowl designed to satisfy any craving. 

If you love Japanese cooking as much we do, this quick bowl is a must-try. Perfect as a warm dinner or simply make it in bulk for work lunches. This low carb, flavoursome meal is a simple formula with overwhelming flavour. We personally love to add a little spice to kick off the metabolism.

MISO TOFU BOWL WITH ROASTED BROCCOLI

CLEAN AND NOURISHING BOWL

Makes 2 servings | Takes 50 minutes | Lasts 2 days in the refrigerator 

INGREDIENTS
  • 220 grams of white cabbage, coarsely chopped
  • 2 teaspoons coriander seeds
  • 2 small heads of broccoli (about 500 grams in total), cut into large florets
  • 400 gram block of firm tofu, drained well, torn into bite-size pieces
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon red chilli flakes
  • 1 teaspoon of minced garlic
  •  salt to taste
  • ⅓ cup green olives, pitted, coarsely chopped
  • ¼ cup plus 2 tablespoons fresh lemon juice, divided
  • ½ cup hemp seeds
  • 2 tablespoons white miso
  • 2 teaspoons toasted sesame seeds, plus more for serving

Optional: Crushed toasted almonds and/or parsley leaves with tender stems (for serving)

SPECIAL EQUIPMENT

 A spice mill or mortar and pestle

STEPS TO FOLLOW

1. Preheat oven to 220 degrees. Coarsely grind coriander seeds in spice mill or with mortar and pestle.

2. Add broccoli and tofu to baking sheet. Drizzle with 2 Tbsp. oil, add crushed coriander and pepper, and toss to combine; season with salt. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.

3. Meanwhile, add olives, 1 Tbsp. oil, and 1 Tbsp. lemon juice to a mixing bowl and toss to combine. Season with salt.

4. In a pan, sauté the cabbage with a teaspoon of garlic and a drizzle of olive oil until soft. 

5. Purée hemp seeds, miso, 2 tsp. sesame seeds, remaining 5 Tbsp. lemon juice and 2 Tbsp. oil, and ¼ cup water in a blender until smooth. Season with salt.

6. Spread some dressing on bowls or plates. Toss roasted vegetables with your cabbage mixture and arrange over dressing. Combine all remaining ingredients. Top with sesame seeds, almonds, and parsley.

Image sourced from Bon Appetit and original recipe re-designed.

 

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