Crispy Sheet Pan Tofu

Preheat the oven to 425°F. Add midnight grains, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and spirals start to burst, 30 to 35 minutes. Remove from heat and set aside, covered, to steam for 5 minutes.

Line a baking sheet with foil or parchment paper. Drain tofu, pat dry, and tear into bite-size pieces. Add tofu pieces to the lined baking sheet and toss with 1 tbsp (2 tbsp) vegetable oil, coriander, and a pinch of salt and pepper. Bake tofu until crispy and browned in places, 15 to 20 minutes. TIP: If you don’t have foil or parchment paper, add 2 tsp (4 tsp) oil to the baking sheet instead (though the tofu may stick slightly).

Add green beans and broccoli florets to another baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast vegetables until browned and crispy in places, 15 to 20 minutes.

Zest, halve, and juice the lemon(s). Add just 2 tbsp (4 tbsp) lemon juice, hemp seeds, white miso paste, just 1 tsp (2 tsp) sesame seeds, 3 tbsp (6 tbsp) water, and 1 tbsp (2 tbsp) olive oil to a blender. Blend the miso power dressing on high until smooth. Taste, and add salt as necessary.

Add lemon zest to the roasted green beans and broccoli florets, directly on the baking sheet, and toss.

Spread miso power dressing on large plates and top with cooked midnight grains, crispy sheet pan tofu, roasted vegetables, and kimchi. Sprinkle with the remaining sesame seeds. Tuck in!