Roasted Tofu And Miso Sweet Potato With Vegan Gravy

This roasted tofu with miso sweet potato, topped with vegan gravy is the perfect vegetarian alternative to typically meaty roast dinners.

The ingredient of Roasted Tofu And Miso Sweet Potato With Vegan Gravy

• 1 large sweet potato peeled
• 500g block firm tofu
• 2 tbsp white miso paste
• 1 2 tsp caster sugar
• 1 tsp sesame oil
• 500ml 2 cups massel vegetable liquid stock
• 2 tbsp tamari
• 1 tbsp vegetable oil
• 1 tsp cornflour
• watercress sprigs to serve
• steamed broccolini to serve

The Instruction of roasted tofu and miso sweet potato with vegan gravy

• slice the sweet potato into four 2cm thick rounds place the sweet potato in a steamer basket over a saucepan of simmering water cover steam for 15 minutes or until tender when pierced with a knife set aside
• use a knife to cut the block of tofu horizontally through the centre then cut each piece in half to make 4 even pieces place the tofu on a plate lined with paper towel to absorb excess liquid
• preheat oven to 180c 160c fan forced line a baking tray with baking paper
• combine the miso sugar sesame oil 250ml 1 cup stock and 1 tbs tamari in a small saucepan over medium heat cook stirring constantly for 2 3 minutes or until the miso dissolves cook stirring occasionally for a further 2 minutes or until the mixture has thickened and is the colour of toffee
• heat vegetable oil in a large non stick frying pan over high heat cook the tofu for 2 minutes each side or until golden transfer the tofu to the prepared baking tray
• use a pastry brush to brush the sweet potato all over with the miso glaze and place a piece of sweet potato on top of each piece of tofu roast brushing the sweet potato every 10 minutes with the miso glaze for 30 minutes or until the sweet potato is sticky and dark golden
• meanwhile to make the vegan gravy combine the cornflour and remaining 250ml 1 cup stock and 1 tablespoon tamari in a small saucepan stir until cornflour dissolves then place the saucepan over high heat and bring the gravy to the boil cook stirring for 2 minutes or until thickened
• divide the tofu and sweet potato stacks among plates top with gravy and scatter over watercress serve with broccolini

Nutritions of Roasted Tofu And Miso Sweet Potato With Vegan Gravy

fatContent: 391 004 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 22 grams protein
sodiumContent: n a

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