budgetsmartgirl

It’s Meatless Monday-Miso Grilled Tofu with Oven Braised Carrots and Cabbage

In Meatless Mondays on January 28, 2013 at 4:22 pm

This recipe pairs grilled tofu that’s marinated in miso with oven braised carrots and cabbage. The miso gives the tofu a somewhat salty flavor and cooking the carrot/cabbage combo in the oven brings out a sweetness which makes for a winning duo.

You can find miso in lots of supermarkets, also co-ops, or even online. I always use white miso because it’s a lot milder than the other varieties, especially when you haven’t tried it before. (It’s also great when mixed with a little peanut butter and spread on crackers for an afternoon snack.

1 16 ounce package of extra firm tofu, frozen, defrosted, and then drained well
2 tablespoons white miso
¼ cup soy sauce (I always use the low sodium variety)
½ teaspoon sesame oil
1 tablespoon agave nectar (if you can’t find this in the supermarket use honey)
2 tablespoons water
¼ teaspoon garlic powder
1 teaspoon sesame seeds
3 cups each of shredded cabbage and carrots
Oil for cooking and more sesame seeds for topping

Cut tofu into about seven or eight slices and place in a large glass dish.

In a bowl mix together the miso, soy sauce, sesame oil, agave nectar, water, garlic powder and sesame seeds and pour over the tofu slices.
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Cover with plastic wrap and refrigerate for at least two hours or all day if you can.

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When you’re ready to put everything together-

Preheat oven to 375 degrees. In a baking pan, add the cabbage and carrots and toss well with oil. Bake for about 15 minutes. Check it every five minutes and give it a stir so everything gets evenly browned and slightly caramelized.

While this is cooking, heat a skillet (I used this one with ridges that puts grill marks onto the food, but no big deal if you don’t have one) and add about two tablespoons of oil.

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Add the tofu slices and cook until lightly browned (about two minutes), and then turn the slices and cook for a further two minutes.

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Serve immediately on top of the carrot/cabbage mixture and sprinkle with more sesame seeds. This pairs perfectly with brown rice.
Serves 3-4

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