Freaky Vegan Daughter (FVD) returns with some end of summer treats. It’s WWAC Warriors meets offbeat feminist southern debutante. Technically, it’s autumn, and we’re all looking forward to hot cider, warm pumpkin pie, chili cook offs, hayrides, and all the fun the season offers. However, in Texas it’s still nearly as hot as a billy goat in a pepper pouch, and so while hot cider and chili sound seasonably swell, I’m still in the mood for a dish that’s refreshing. This dish is sure to be fall-filling (see what I did there) yet still refreshing and light.
Green Giant Tofu Bowl with Miso Dressing
Makes 2-3 servings
- 1 14-oz package extra firm tofu
- 1 head broccoli
- 2 cloves garlic
- 2 zucchini
- 2 tbl red or yellow miso
- 3 tbl + 1 tsp oil
- 1 tbl + 1 tsp soy sauce or tamarind
- 2 tsp apple cider vinegar
- 2 tsp agave or maple syrup
- ⅛ tsp cumin
- 1-2 tbl water
- 1 tbl cornstarch or arrowroot
- 1 tsp sriracha (optional)
- Salt and pepper to taste
Preheat oven to 400°F degrees. Take the package of tofu and drain the liquid. Wrap tofu in paper towels, and press to remove excess liquid. Cut tofu into thin strips, and then cube. Toss in a bowl with 1 tbl oil, 1 tbl soy sauce or tamarind, corn starch or arrowroot, and sriracha. Cover the bowl and refrigerate for about 1 hour. (Note: You don’t have to refrigerate, but you will lose out on some flavor if you don’t; plus, while it marinades, you can prep the broccoli and zucchini.)
When the tofu is ready, bake for 30-35 minutes.
Cut the stems from the broccoli and place in a bowl. Toss with 1 clove garlic, 2 tsp oil, 1 tsp soy sauce or tamarind, add salt and pepper to taste, and pour in a baking dish. Once you have about 20 minutes left to bake the tofu, place the broccoli dish in the oven along with the tofu, and roast for 15-20 minutes.
Spiralize, thinly slice, or grate the zucchini. (For this dish, grating is my preferred method). Heat pan with 1 tsp oil and add garlic; saute for 2-3 minutes on medium heat, add zucchini, and cook for 5-8 more minutes. Add 1 tsp apple cider vinegar and salt and pepper to taste, and cook for 10-15 minutes. Drain any excess liquid and transfer the zucchini to a plate. Then add the broccoli and tofu.
In a bowl combine miso, 1 tsp apple cider vinegar, agave or maple syrup, and cumin, and whisk together. Once ingredients are well combined and smooth, add 1 tbl water and whisk again. Add second tbl if you prefer a thinner dressing.
Make it a toppings party! Top this dish with cilantro, basil, avocado, or even pickled red onions. It’s also great wrapped in Swiss Chard leaves. When I wrap this dish in Swiss Chard, I like to call it the “Loch Ness,” because it’s super green, massive, and totally awesome.
Look how lovely and delicious the final product is. It’s making you hungry isn’t it? Well, go, cook, eat, and be autumnly merry!