SHEET PAN MISO MARINATED TOFU & BROCCOLI BOWLS
Ingredients:
14-ounce block of extra-firm tofu, cut into 18-20 cubes
3 TBSP soy sauce
1 TBSP minced ginger
1 garlic clove, minced
1 TBSP honey
2 tsp lime juice
2 TBSP white miso
2 TBSP mirin or rice wine vinegar
1 TBSP sesame oil
2 heads of broccoli cut into florets
2 cups cooked rice (brown or white)
Optional add ons - sesame seeds, edamame, avocado
Preheat the oven to 400 degrees. Line a large sheet pan with parchment. Pat tofu dry with paper towels.
Whisk together the soy sauce, ginger, garlic, honey, lime juice, miso, mirin, and sesame oi in a medium bowl. Place the tofu in the marinade turning so all pieces are coated. Marinade for 30 minutes up to a few hours (or overnight), turning once or twice.
Transfer tofu to the baking sheet in a single layer leaving excess marinade in the bowl.
Add the broccoli to marinade, toss to coat thoroughly, add additional oil if needed, then place on the baking sheet with the tofu in a single layer- option to use another baking sheet (if too crowded, the tofu and broccoli will not crisp).
Roast for 15-20 mins flipping the tofu once mid-way. Turn oven to broil for an additional 5 mins.
Remove from oven and fill bowls with rice, tofu, broccoli and optional toppings!
TIP- reserve some of the sauce or make a little extra to drizzle on top of bowls.
MEAL PREP- Marinade can be made up to 3 days in advance.
Enjoy!!
