Roasted Miso Veg with Marinated Tofu
Heat your oven to 220°C / fan 200°C.
Pat the tofu dry with kitchen towel then cut into 2cm cubes. Place in a bowl, season lightly with salt and pepper, drizzle with vegetable oil and toss to coat. Arrange in a single layer in a large roasting tin.
Quarter the tenderstem broccoli. Remove the root and quarter the pak choi. Core the bell peppers and cut into medium-sized chunks. Quarter the spring onions.
Place the veg in a separate large baking tray. Drizzle with vegetable oil, season with salt and pepper and toss to coat. Arrange in a single layer; some overlap is ok.
Roast the tofu and veg for 15 minutes, or until the tofu is golden and the veg is cooked and charred in places.
Meanwhile, crush the sesame seeds with a pestle and mortar. Add the apple cider vinegar, honey and white miso paste, along with the juice of the lime and 4 tablespoons of vegetable oil. Whisk until well-combined.
Thinly slice the red chilli and pick the coriander leaves.
To assemble the dish, place the tofu and veg in a large bowl. Top with the red chilli, coriander leaves and as much of dressing as you'd like. Enjoy!