1400 700 vegan crispysheetpantofuwithbelugalentils hero

Crispy Sheet Pan Tofu

with Midnight Grains & Miso Power Dressing

dinner

Hearty Vegetables Tofu Dinner Gluten-Free High-Protein Nut-Free Quick and Easy Spring Recipes Summer Recipes Grain Bowl Beans/Legumes Seasonal Menu Winter Recipes Japanese <600 Calories
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
600
FAT
25g
CARBOHYDRATES
27g
PROTEIN
40g

MAIN INGREDIENTS

  1. ½ cup midnight grains
  2. 4 oz green beans
  3. 15.5 oz Nasoya® Organic Extra Firm Tofu
  4. 1 tsp ground coriander
  5. 6 oz broccoli florets
  6. 1 lemon
  7. ¼ cup hemp seeds
  8. 1 tbsp white miso paste
  9. 1 tbsp sesame seeds
  10. ¼ cup vegan kimchi
  11. 1 tbsp vegetable oil*
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt*
  14. Foil or parchment paper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Blender
  • Zester or microplane
  • 2 baking sheets
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the midnight grains

Preheat the oven to 425°F. Add the midnight grains, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until the water is absorbed and the spirals start to burst, about 30 to 35 minutes. Remove from heat and set aside, covered, for 5 minutes.

2
Roast the tofu

Drain the tofu and pat dry with paper towels. Line a baking sheet with foil or parchment paper. Tear the tofu into bite-sized pieces and add to the prepared baking sheet. Toss with 1 tbsp vegetable oil, coriander, and a pinch of salt and pepper. Bake until crispy and browned in places, about 18 to 22 minutes.

3
Roast the vegetables

Add the green beans and broccoli florets to another baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the vegetables until browned and crispy in places, about 15 to 20 minutes.

4
Make the dressing

Zest and halve the lemon. In a blender, combine just 2 tbsp lemon juice, hemp seeds, white miso paste, just 1 tsp sesame seeds, 3 tbsp water, and 1 tbsp olive oil. Blend miso power dressing on high until smooth. Season to taste with salt.

5
Finishing touches

Once vegetables are roasted, toss them with the lemon zest on the baking sheet.

6
Serve

Spread the miso power dressing onto large plates and top with midnight grains, crispy tofu, roasted vegetables, and kimchi, and sprinkle with the remaining sesame seeds. Dig in!