Tofu "Feta"

Ingredients
⅓ c. lemon juice
¼ c. water
2 tbsp. white miso paste

1 tbsp. nutritional yeast
1 garlic clove, minced
½ tsp. salt
Fresh or dried herbs of choice, I used about 1 tsp. za'atar
Black pepper, to taste
1-14 oz. pkg. firm or extra firm tofu, drained and pressed for at least 30 minutes

Directions
Whisk the lemon juice, water, miso, garlic, salt, herbs, and black pepper together in a medium bowl. 

Add the tofu, cubed or sliced, and toss to coat. Allow the tofu to marinate for at least 30 minutes. Serve immediately or refrigerate the tofu and marinade together in a sealed container for 2-3 days.

Serves 4. 

1 serving = 93 calories

Roasted Broccoli & Tofu with Creamy Miso Dressing

Adapted from a recipe in Bon Appetit. 

Ingredients
½ lb. brussels sprouts
2 tsp. coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
1 14-oz. block firm tofu, drained well, torn into bite-size pieces
5 tbsp. extra-virgin olive oil, divided
1 tsp. Aleppo-style pepper or other mild red pepper flakes
Kosher salt
⅓ c. green olives, pitted, coarsely chopped
¼ c. plus 2 tablespoons fresh lemon juice, divided
½ c. hemp seeds
2 tbsp. white miso
1 tbsp. almond butter
2 tsp. toasted sesame seeds, plus more for serving
Parsley leaves with tender stems, for serving

Directions
Preheat oven to 425 degrees. Cut off stems from brussels sprouts; discard. Place outer leaves, along with broccoli and tofu into a large bowl and toss with 2 tablespoons of oil, add crushed coriander and pepper, and toss to combine; season with salt. Finely slice inner brussels sprout cores and transfer to a medium bowl. Coarsely grind coriander seeds in spice mill or with mortar and pestle.

Add broccoli and tofu mixture to baking sheet. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.

Meanwhile, add olives, 1 tablespoon of oil, and 1 tablespoon of  lemon juice to sliced brussels sprouts and toss to combine. Season with salt.

Purée hemp seeds, almond butter, miso, 2 teaspoons of sesame seeds, remaining 5 tablespoons of lemon juice and 2 tablespoons of oil, and ¼ cup water in a blender until smooth. Season with salt.

Spread some dressing on bowls or plates. Toss roasted vegetables with sliced brussels sprouts and arrange over dressing. Top with sesame seeds and parsley.

Serves 2.

Sheet Pan Veggie Dinner with Miso Maple Lime Dressing

Quick weeknight meal from Vegan Richa. 

Ingredients
1 head of broccoli
1 c. cubed sweet potato
1.5 c. cooked chickpeas or 1-15 oz. can drained
1 c. tofu (pressed for 10 mins then cubed)
1/2 c. red or green bell pepper, sliced
2 tsp. oil
3/4 tsp. chipotle pepper powder
1/2 tsp. red pepper flakes
1/2 tsp. smoked or sweet paprika
3/4 tsp. garlic powder
1/2 tsp. onion powder
3/4 tsp. salt
Optional spices: dash of black pepper, cinnamon or 1/2 tsp. oregano
3 tbsp. sunflower seeds
3 cloves of garlic finely chopped

Miso Maple Lime Dressing:
1 tbsp. lime juice
1 tbsp. miso
1 tbsp. water
1.5 tbsp. maple syrup
A good pinch of salt and paprika or chipotle pepper
1 tsp. olive oil optional

Directions
Preheat the oven to 400 degrees. Line a large baking dish with parchment. Cube the veggies and tofu and add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.

Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. You can prepare the veggies and store in Ziploc bag for a day or two at this point. Spread the veggies in the baking dish in one layer. Bake at 400 degrees for 25 minutes.

For the Dressing: 
Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing). Taste and adjust flavor to preference with additional lime for tang or salt.

Sprinkle the sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted.
Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado.

Serves 4.

1 serving = 430 calories