This White Miso Tofu over Smoky Almond Broccoli is a delicious and filling recipe for lunch or dinner. This an an easy vegetarian saute that is infused with plenty of smoky, sweet, salty flavors. The hearty bite of the broccoli pairs perfectly with the light, soft tofu…
White Miso Paste. If you are looking to try a new ingredient – give White Miso Paste a try. Actually, any of the miso pastes (find them in the fridge section) are a great addition to your line-up of seasonings, spices and flavors. Plus – added bonus – miso is incredibly healthy. Miso paste is the same ingredient found in miso soup. Soup may also be made from a dehydrated form of miso.
You can thin out your miso paste by using water. lemon juice, rice vinegar, apple cider vinegar, oil or another liquid that you think meshes well with the flavors. For this recipe I used lemon juice to complement the broccoli.
Another tofu/white miso recipe I love: “Tofu Feta” Watermelon Basil Salad
Tofu. I am in love with using safflower oil to saute tofu. It is much lighter than olive oil and adds a pure crispness to the flavor and texture. Read more about safflower oil for sauteing.
White Miso Tofu over Smoky Almond Broccoli
White Miso Tofu
12-16 ounces firm tofu, drained and cubed
1-2 Tbsp White Miso Paste
1/4 cup lemon juice
1 1/2 Tbsp maple or agave syrup
1/2 tsp pepper
1-2 Tbsp safflower oil
1 Tbsp water to further loosen if needed
*salt to taste if needed – the miso paste is already quite salty though
Smoky Almond Broccoli
3 cups broccoli florets, raw
3-5 Tbsp water to steam
2 tsp liquid smoke
salt/pepper to taste
1-2 Tbsp safflower oil
1/2 cup sliced almonds
dash of cayenne – optional
Serve over baby spinach, rice, quinoa and more
1. Whisk together the white miso, lemon juice, sweetener and oil – until the miso has dissolved into the liquid. Add in a bit of water if needed.
2. In a large bowl, toss the tofu with the miso mixture until well coated. Set aside to marinate – or even stick in the fridge to marinate for a few hours if you’d like. (marination optional)
3. Turn a saute pan to high heat. Add a splash of safflower oil just to coat. Then add the tofu mixture – and any loose marination liquid. The lemon juice will cause much sizzle so saute with caution.
4. When tofu if browned on edges – about 5 minutes – remove from heat and set aside.
5. In same pan, add in about 1 Tbsp safflower oil and broccoli and cover with foil. Add in water a few tablespoons at a time to steam broccoli for a few minutes. Remove foil and add in remaining ingredients. Additional oil is optional. Saute until tender. For crispy almonds – add in almonds only for last 60 seconds of saute.
6. Gently toss broccoli with tofu and serve over a bed of fresh baby spinach! You can also serve over rice or quinoa – or simply eat as is.
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