Maple tamari tofu with broccoli and sweet potato
Tofu and sweet potato wedges roasted in a sticky tamari, maple and ginger glaze, with broccoli added later so it keeps some bite. Everything comes out of one oven.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Heat the oven to 220°C (200°C fan). Drain the tofu, wrap it in a clean tea towel and press it under a heavy pan for 10 minutes, then cut it into 2 cm cubes.
- Cut the sweet potatoes, skin on, into thick wedges. Toss them on a large baking tray with the olive oil and a pinch of salt and roast for 15 minutes.
- Peel and finely grate the ginger. In a small bowl, whisk it with the tamari, maple syrup, rice vinegar and sesame oil to make the glaze.
- Cut the broccoli into medium florets, slicing the stalk into thin coins rather than throwing it away.
- Take the tray out, push the sweet potato to one side and add the tofu. Spoon over two thirds of the glaze, turn the tofu to coat it and roast for 10 minutes.
- Add the broccoli to the tray with the rest of the glaze, toss and roast for another 10 to 12 minutes, until the broccoli is tender with dark tips and the tofu is sticky.
- Slice the spring onions. Serve from the tray, scattered with the spring onion and sesame seeds.
Tip Pressing the tofu matters, as it lets the glaze stick instead of sliding off watery cubes. Do not skip the 10 minutes.
Per portion
| Energy | 625 kcal |
| Protein | 33 g |
| Carbohydrate | 59 g |
| of which sugars | 22 g |
| Fat | 28 g |
| of which saturates | 4 g |
| Fibre | 14 g |
| Salt | 4.36 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- firm tofu280 g
- sweet potato2
- broccoli1
- tamari3 tbsp
- maple syrup1 tbsp
- rice vinegar1 tbsp
- sesame oil1 tbsp
- olive oil1 tbsp
- ginger20 g
- spring onion2
- sesame seeds10 g
