Try this miso lemon broccoli with whipped spring onion tofu, it's a quick and easy lunch full of nutrition.
Ingredients
- 160 g (5¾oz) tenderstem broccoli
- 1 tbsp olive oil
- 1 tbsp white miso paste
- 1 tsp maple syrup
- 1 garlic clove minced
- 1 tbsp nutritional yeast
- Zest and juice of ½ lemon
- Chili oil to serve
- Salt and freshly ground black pepper
For the whipped spring onion tofu
- 150 g (5½oz) silken tofu
- 2 spring onions scallions, roughly chopped
- Zest and juice of ½ lemon
- 1 tbsp nutritional yeast
- ½ tsp garlic powder
Instructions
- Preheat the oven to 190°C (170°C fan/375°F/Gas 5) and line a baking tray (sheet) with baking parchment.
- In a bowl large enough to fit the broccoli, add the olive oil, miso paste, maple syrup, garlic, nutritional yeast and lemon zest and juice, then mix well until smooth. Add the broccoli and toss well, ensuring each floret is coated in the dressing.
- Tip the broccoli onto the lined baking tray and cover with foil, then bake for 14–18 minutes, removing the foil half way through cooking, until tender (check by piercing the stems with a sharp knife).
- To make the whipped spring onion tofu, simply add all the ingredients to a blender or food processor and blitz until smooth. Taste, then season with salt and pepper.
- Dollop and spread the whipped tofu onto a platter then top with the broccoli. Drizzle with chili oil and serve immediately.