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By Natalija Petrova
Miso lemon broccoli with spring onion whipped tofu
Updated at: Wed, 08 Jan 2025 04:34:43 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories517 kcal (26%)
Total Fat35.3 g (50%)
Carbs31.8 g (12%)
Sugars13.6 g (15%)
Protein26.8 g (54%)
Sodium1605 mg (80%)
Fiber9.8 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
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160gbroccoli

1 Tbspolive oil
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1 Tbspwhite miso
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1 tspmaple syrup
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1garlic clove
minced
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1 Tbspnutritional yeast
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0.5lemon
zest and juice of
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chili oil
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salt
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ground pepper
Whipped spring onion tofu
Instructions
Step 1
Preheat the oven to 190°C (170°C fan/375°F/Gas 5) and line a baking tray (sheet) with baking parchment.
Step 2
In a bowl large enough to fit the broccoli, add the olive oil, miso paste, maple syrup, garlic, nutritional yeast and lemon zest and juice, then mix well until smooth. Add the broccoli and toss well, ensuring each floret is coated in the dressing.
Step 3
Tip the broccoli onto the lined baking tray and cover with foil, then bake for 14–18 minutes, removing the foil half way through cooking, until tender (check by piercing the stems with a sharp knife).
Step 4
To make the whipped spring onion tofu, simply add all the ingredients to a blender or food processor and blitz until smooth. Taste, then season with salt and pepper.
Step 5
Dollop and spread the whipped tofu onto a platter then top with the broccoli. Drizzle with chili oil and serve immediately.
Notes
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0 disliked
Delicious
Fresh
Moist
One-dish
Special occasion