Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, miso roasted squash with ginger garlic tofu and greens - vegan. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Miso roasted squash with ginger garlic tofu and greens - vegan is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Miso roasted squash with ginger garlic tofu and greens - vegan is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook miso roasted squash with ginger garlic tofu and greens - vegan using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Miso roasted squash with ginger garlic tofu and greens - vegan:

1. Prepare for the miso squash:
2. Get 1/2 squash, chopped into 2cm chunks
3. Make ready 2 cm piece of ginger, peeled and grated
4. Prepare 2 cloves garlic, peeled and crushed
5. Take 1/2 tsp chilli flakes
6. Prepare 2 tbsp olive oil
7. Get 2 tbsp white miso
8. Take 1 tbsp maple syrup
9. Get 2 tsp rice vinegar
10. Take 2 tsp soy sauce
11. Get for the ginger garlic tofu and greens:
12. Get 1 tbsp olive oil
13. Get 2 cloves garlic, peeled and crushed
14. Prepare 2 cm piece of ginger, peeled and grated
15. Take 1/4 tsp chilli flakes
16. Get 150 g greens eg tatsoi, pak choi, choi sum, broccoli (if using broccoli, will probably need to cook for longer) - i used choi sum today so separated the stalks and the leaves
17. Get 125 g firm tofu, cubed and sprinkled with salt and pepper and sesame seeds
18. Prepare some extra sesame seeds to sprinkle on top

Steps to make Miso roasted squash with ginger garlic tofu and greens - vegan:

1. For the squash: Preheat oven to 200C. Mix the ginger, garlic, chilli flakes and oil.
2. Toss the squash in the ginger mix. Roast for 20 mins.
3. Mix the miso, maple syrup, soy sauce and rice vinegar. Pour this mix over the squash and put back in the oven for another 20 mins.
4. Time for the tofu and greens: heat a large pan with the oil. Add the garlic and ginger. Sauté for 5 or so mins.
5. Add the green stalks and chilli flakes. Cook for about 5 mins.
6. Add the tofu. Cook for another 5 mins.
7. Add the green leaves. Cook for 1-2 mins til the leaves are just starting to wilt.
8. Serve the tofu and greens in a bowl; add the squash. Sprinkle some sesames seeds on top. And enjoy 😁

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