Miso-Glazed Tofu Tray Bake with Sweet Potato and Tenderstem

Make miso-glazed tofu tray bake with sweet potato and tenderstem, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
1 tbsp (18 g) White miso paste
1 tsp (7 g) Maple syrup
2 tsp (10 g) Tamari
1 tsp (4 g) Toasted sesame oil
1 tsp Rice vinegar
2 cloves, about 6 g Garlic
150 g Sweet potato (Raw, peeled weight.)
120 g Tenderstem broccoli
5 g Rapeseed oil
1 tsp (5 g) Sesame seeds
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 210°C. Cut the sweet potato into 2 cm chunks, toss with the rapeseed oil and salt and roast on a tray for fifteen minutes.
2. Whisk the miso, maple, tamari, sesame oil, vinegar and crushed garlic into a glaze. Cut the pressed tofu into thick slabs and brush them on both sides.
3. Add the tofu and the tenderstem to the tray and roast for another twenty minutes, brushing the tofu with the remaining glaze halfway.
4. Sesame seeds over the top. The glaze should be dark at the edges and the tenderstem tips crisp.

Contains soya and sesame.
Miso made with barley carries gluten. White rice miso does not.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/miso-tofu-tray-bake-sweet-potato

AI-generated images illustrating the recipe.

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