Healthy Dinner: Miso Tofu with Baby Broccoli

September 8, 2016
Confession--the fanciest meals I make are usually on the nights I make a recipe for Peaceful Dumpling! On other weeknights, I usually combine lightly cooked vegetables with whatever I've batch-cooked (like quinoa, rice, or lentils). It's a pretty good method for eating healthy without a lot of fussing around in the kitchen.
But I don't want you to get the wrong impression. These super simple meals can be quite delicious and satisfying! With the right flavors, they can even be comforting. I probably wouldn't have always found this to be the case, but I found that within a few months of transitioning to veganism, my tastes changed noticeably. Suddenly, all lightly cooked and creatively seasoned vegetables tasted like heaven.
This recipe for Vegan Tofu with Baby Broccoli, Purple Cabbage, and Miso Sauce is a reflection of that shift in tastes (a shift that's certainly possible for all health seekers!). More good news--that healthy shift in taste has the ability to endure. It's been over four years since I started making simple veggie dishes for myself, and I don't see myself stopping anytime soon. Hopefully, this recipe will prove that sometimes simple is best :)
Healthy Dinner: Miso Tofu with Baby Broccoli

Healthy Dinner: Miso Tofu with Baby Broccoli

Recipe Type: Detox Hearty Entrees
utensils YIELDS 4 servings
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  • 1 block firm tofu, pressed and cut into cubes
  • 3 tablespoons coconut oil, divided
  • 4-6 stalks baby broccoli
  • 1 cup shredded cabbage
  • 1/4 cup rice vinegar
  • 2 tablespoons miso paste (any variety)
  • 2 tablespoons tahini
  • juice of one lime
  • 1/4 cup filtered water
  • 1 inch fresh ginger root, peeled
  • 1 garlic clove, peeled
  • pinch red pepper flakes (optional)
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Directions

1. Prepare the sauce. Add miso, tahini, lime juice, ginger, garlic, water, and red pepper flakes (if using). Blend until you reach a creamy consistency. Taste test for seasoning. Set aside.
2. In a large skillet set over medium heat, sauté the squares of tofu in one tablespoon of coconut oil, stirring occasionally and allowing each side to become golden brown. Sprinkle with 1/2 teaspoon of fine sea salt during the cooking process. (10-15 minutes.) Add another splash of oil if the skillet begins to look a bit dry. When finished, set aside.
3. In a medium skillet set over medium heat, add one tablespoon coconut oil and baby broccoli. Turn the broccoli over a few times until it begins to crisp. (About 10 minutes.) Remove from heat.
4. In a medium skillet (you can reuse the one used to cook the broccoli), sauté the shredded cabbage over medium heat. Sprinkle with a pinch of salt, and add rice vinegar to the pan. Cook for about five minutes or until the cabbage begins to feel tender.
5. Arrange tofu, broccoli, and cabbage onto plates. Dress with miso sauce. Enjoy!

Related: Vegan Quinoa Recipes: Creamy Ginger Soy Pilaf

Warm French Potato Salad with Tempeh

Tofu Veggie Pasty

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Photos: Mary Hood Luttrell


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Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.

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