Recipe

Spicy Miso Veggies

Every Week We Deliver Everything You Need To Cook Amazing Meals

Spicy Miso Veggies

Roast tenderstem, brussels sprouts and tofu with a spicy bite, covered in a miso sauce and sesame seeds.




Ingredients to serve 2

  • 200g x tenderstem broccoli – trim ends
  • 250g x brussels sprouts – trim ends & cut into quarters
  • ½ pack x tofu – tear into bite size pieces
  • 1 tsp x ground coriander
  • ¼ tsp x chilli flakes
  • 1 tbsp x miso paste
  • 1 tbsp x tahini
  • ½ tsp x sugar (optional – from your pantry)
  • ½ x lemon – juice
  • ½ tbsp x sesame seeds
  • 5g x fresh coriander – discard stalks
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 400g x tenderstem broccoli – trim ends
  • 500g x brussels sprouts – trim ends & cut into quarters
  • 1 pack x tofu – tear into bite size pieces
  • 2 tsp x ground coriander
  • ½ tsp x chilli flakes
  • 2 tbsp x miso paste
  • 2 tbsp x tahini
  • 1 tsp x sugar (optional – from your pantry)
  • 1 x lemon – juice
  • 1 tbsp x sesame seeds
  • 10g x fresh coriander – discard stalks
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sesame seeds: Place a pan on high heat and dry toast for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn.

Step 3

Roast: Arrange the tenderstem broccoli, brussels sprouts and tofu on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper and sprinkle with the ground coriander. Add the chilli flakes if you like a little spice. Mix around to make sure everything is coated evenly, then arrange in a single layer and roast for 10-12 minutes until golden and cooked.

Step 4

Miso sauce: Boil the kettle. Mix together the miso paste, tahini, sugar and boiling water (2 tbsp for 4; 1 tbsp for 2). Stir to dissolve the sugar and add little lemon juice (1 tsp for 4; ½ tsp for 2). You can add more to taste.

Step 5

Serve the roast veggies and tofu coated in the miso sauce and sprinkled with the sesame seeds. Top with the fresh coriander leaves.