Thanksgiving just isn’t Thanksgiving without the sides…here’s one that’s sure to please just about any guest…
In this episode of Kitchen Confidential we caught up with Chef Jamie as he prepared a charred fennel and roast carrot salad with lemony herbed agave dressing for our prepared salad station. Read More
This weekend’s recipe is a two-parter. You can prepare the two dishes to go together or make them separately. I personally love them together for dinner, but I’ll often save the leftover tofu to throw on a salad for the next day’s lunch. There’s a great candied flavor to the tofu while the veggies inject a bit of spice into the meal. I like to think of this meal as the healthy version of potato chips and honey baked ham. It feels like an indulgence, but in reality you’re really being quite healthy.
Ingredients for Miso-Glazed Tofu:
14-16oz Lite Firm Tofu
¼ Cup White Miso Paste
1 Tbsp Sesame Oil
2 Tbsp Mirin
Ingredients for Spice Roasted Vegetables:
1 Lb. of whatever vegetables you chose (I used yellow squash and zucchini)
1 Tsp. Coriander
½ Tsp. Fennel Seeds
½ Tsp. Red Pepper Flakes
½ Tsp. Italian Seasoning
3 Tbsp. Macadamia Nut Oil
Salt & Pepper to Taste
Slice your tofu block into three layers and place in a towel to soak up moisture.
Cover a small baking dish with tin foil
Slice veggies. You can choose the size; just make sure they’re all more or less uniform.
Mix oil and spices together with in a ramekin with a basting brush
Paint over veggies and mix up so each piece is well coated
Place veggies in oven, and then begin mixing together the miso glaze for your tofu.
Liberally paint the glaze onto either side of each tofu slice with your basting brush.
Place pieces into a larger baking dish
Place into the oven along with your veggies. You can stir up the veggies at this point.
After about 10 minutes flip tofu over and finish baking until glaze looks candied. You’ll want to take the veggies out once they just begin to brown.
Serve it up!