Roasted Broccoli and Tofu with Creamy Miso Dressing

By tammy1365

Ingredients

• ½ pound brussels sprouts
• 2 teaspoons coriander seeds
• 2 small heads of broccoli (about 1 pound total), cut into large florets
• 1 14-ounce block firm tofu, drained well, torn into bite-size pieces
• 5 tablespoons extra-virgin olive oil, divided
• 1 teaspoon Aleppo-style pepper or other mild red pepper flakes
• Kosher salt
• ⅓ cup green olives, pitted, coarsely chopped
• ¼ cup plus 2 tablespoons fresh lemon juice, divided
• ½ cup hemp seeds
• 2 tablespoons white miso
• 2 teaspoons toasted sesame seeds, plus more for serving
• Crushed toasted almonds and/or parsley leaves with tender stems (for serving)
• Special EquipmentA spice mill or mortar and pestle

Details

Adapted from bonappetit.com

Preparation

Step 1

Recipe PreparationPreheat oven to 425◦. Cut off stems from brussels sprouts; discard. Place outer leaves on a large rimmed baking sheet. Finely slice inner brussels sprout cores and transfer to a medium bowl. Coarsely grind coriander seeds in spice mill or with mortar and pestle.Add broccoli and tofu to baking sheet with outer sprout leaves. Drizzle with 2 Tbsp. oil, add crushed coriander and pepper, and toss to combine; season with salt. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.Meanwhile, add olives, 1 Tbsp. oil, and 1 Tbsp. lemon juice to sliced brussels sprouts and toss to combine. Season with salt.Purée hemp seeds, miso, 2 tsp. sesame seeds, remaining 5 Tbsp. lemon juice and 2 Tbsp. oil, and ¼ cup water in a blender until smooth. Season with salt.Spread some dressing on bowls or plates. Toss roasted vegetables with sliced brussels sprouts and arrange over dressing. Top with sesame seeds, almonds, and parsley.