Red Miso Glazed Sheet Pan Tofu and Broccoli
Red miso has a deep, saltier, more umami-rich flavor than white or yellow miso as it’s been fermented longer—and is the shortcut here to big flavor in no time at all—making this sheet pan recipe a weekday no-brainer.
Serves 4
INGREDIENTS
One 14-ounce block extra firm tofu
1 lb broccoli, cut into florets, stems sliced into ¼” coins
3 to 4 shallots, peeled and halved lengthwise
1 tablespoon olive oil
1 tablespoon Burlap and Barrel Bird’s the Word spice blend
Burlap and Barrel Feelin’ Snacky spice blend, for finishing
Toasted sesame seeds, for finishing
Freshly ground black pepper
Steamed rice, for serving
Red Miso Glaze
1 tablespoon red miso paste
1½ tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 orange, zested
METHOD
Preheat oven to 425F.
Use paper towels to wrap tofu and gently press out any excess water. Cut in half lengthwise, then cut each half ½” slices.
Make the glaze. In a small bowl whisk together red miso paste, honey, soy sauce, rice wine vinegar, sesame oil and orange zest.
Add broccoli and shallots to a sheet pan. Drizzle with olive oil, Birds the Word spice blend and season with pepper. Toss to coat and then arrange in a single layer. Add tofu slices amongst the veg, ensuring things are in a single layer (it may seem crowded but the broccoli will shrink during roasting).
Brush tofu with miso glaze, then use any remaining glaze to brush on the broccoli and shallots.
Roast for 20 to 25 minutes or until broccoli is browned in spots and tender. Remove from oven, finish with Feelin’ Snacky and sesame seeds, and serve with rice.
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