Crispy Sheet Pan Tofu

Preheat the oven to 425°F. Add the midnight grains, 3½ 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.

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 2 tbsp vegetable oil, coriander, and a pinch of salt and pepper. Bake until crispy and browned in places, about 25 to 30 minutes.

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

Zest 1 lemon and halve all of the lemons. In a blender, combine just 6 tbsp lemon juice, hemp seeds, white miso paste, just 1 tsp sesame seeds, ⅓ cup water, and 3 tbsp olive oil. Blend miso power dressing on high until smooth. Season to taste with salt.

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

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!