Miso-Curry Roasted Vegetbles with Tofu

Let’s go ahead and file this one under “Things I never thought would go together but definitely do and I’m now borderline obsessed with.”

White miso and red curry paste. Who ever would have thought those would be so amazing together when tossed with vegetables? Oh yeah, Heidi. That woman just gets food. I’m envious.

I was looking back over my epidural post (THANK YOU for all the fabulous comments!) and realized I kind of made it sound like I’m completely uneducated when it comes to having this kid, but that’s not entirely true. While I haven’t taken a class or read a book, I HAVE been talking to my doctor, read a lot of things online, and talked to people who’ve had multiple children. So, I do really feel that I’m making an informed choice, which it may not have seemed based on that post. Just wanted to throw that out there.

In other news, I’ve been trying really hard to up my vegetable consumption lately. We had friends in town over the weekend and seriously slipped in the 5-a-day department. This dinner helped me get back on track, though, and so did kale chips.

That may be my absolute favorite way to consume vegetables. Kale + olive oil + red wine vinegar + salt –> Bake at 350 until crunchy. Amazing.

AND! Mike has decided he wants to cook more. Gee, twist my 38.5-week pregnant arm! Last night he sat down with his favorite cookbooks and found a bunch of recipes to make. I married a winner, for sure.

I made this dinner, though. And we both loved it. I adapted the original recipe to use up the zucchini I had in the fridge (and to save kale for chips). I also upped the tofu to make it more filling. I can’t wait to try the miso-curry combination on other vegetables too!

(adapted from Super Natural Every Day)

1/4 cup olive oil
1/4 cups white miso
1 tbsp red curry paste
4 medium zucchini
6 small red potatoes
1 lb extra firm nigari tofu, diced
3 tbsp pumpkin seeds
juice of 1/2 a lemon
chopped fresh cilantro, for garnish

Preheat the oven to 400 F.

Whisk the olive oil, miso, and curry paste together until smooth.

Cut the zucchini in half lengthwise, then into 1/2″ thick half circles. Dice the potatoes into 1/2″ cubes.

Toss the zucchini and potatoes together with about half the miso mixture and spread evenly on a baking sheet. Bake for about 25 minutes, stirring occasionally, until potatoes are tender.

While vegetables are roasting, heat a little oil in a skillet and cook the tofu cubes until golden brown. Remove the pan from the heat and toss in the pumpkin seeds.

Combine the tofu and vegetables in a large bowl and add more miso mixture to taste. Add the lemon juice and mix well.

Serve sprinkled with fresh cilantro.

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9 comments to Miso-Curry Roasted Vegetbles with Tofu

  • I’ve never cooked with miso, but this recipe sounds like a must-make! I’ve been looking for more tofu recipes – thanks! TGIF :)

  • Red curry paste is one of those fabulous “secret ingredients” that everyone loves, but has trouble placing when they taste it.

  • I just wanted to post and say how happy I am to have found your website from a link on Annie’s Eats. My family just recently became vegetarian (for a six month trial) and your recipes look delicious. I’m also training for my first marathon in October so I’m interested in your comments about running as well. Looking forward to reading more!

  • Jen

    i love all of your recipes…always things that i would never come across in day-to-day menu planning but i want to try every single thing you post!

    you also reminded me that i need to make kale chips soon. believe it or not my husband has been requesting them!

  • I can’t wait to savor this mouthwatering veggies.

  • This looks amazing, Cate. Can I come over for dinner? Maybe right after she arrives, and you’re going absolutely crazy and not sleeping at all, you can cook me some sort of delicious 5 course meal? Just an idea. :)

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  • […] pooped to cook on Friday. The most successful dishes were the wasabi and panko crusted pork and the miso-curry roasted vegetables with tofu. Least successful was the salmon, since it turns out Rick’s not a big mint fan. The ravioli […]

  • […] Sauce Tuesday: Salmon with Mint-Miso Glaze Wednesday: Zucchini Enchiladas (veganized) Thursday: Miso-Curry Roasted Vegetables with Tofu Friday: Panko & Wasabi Crusted Pork […]

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