Maple Miso Tofu with Butternut Squash & Brussels Sprouts
Yields: 3-4 Servings
Recipe, Photo, & Food Styling by Marissa Feldman, Marissa Makes
Marissa likes rainy days, kneading dough, farmers markets, and true crime documentaries. Born in Berkeley, her food and images are visual, magical feasts. We are grateful to partner with her on this maple miso butternut squash dish. Make yourself a hot cocoa or pour a Pinot Noir and smell in the flavors as they caramelize in your oven. We hope you will enjoy this meal that is made with love, with those you love.
Ingredients
2 (8oz) package Hodo Miso Tofu Locate Product
1 lb brussels sprouts
1 medium butternut squash
4 tbsp red miso paste
¼ cup maple syrup
2 tbsp neutral oil
Salt and pepper to taste
Pomegranate seeds, for garnish
Instructions
Preheat the oven to 400°F. Wash, trim, and halve the brussels sprouts, and peel the butternut squash. Dice the butternut squash into ½” pieces, and place the halved brussels sprouts and diced squash in a large mixing bowl. Set aside.
Open both packs of Hodo Organic Miso Tofu, and pour the excess marinade into a small bowl. Slice the tofu into 1” cubes, and place on a small baking sheet. Set aside.
In the bowl containing the leftover miso tofu marinade, add the miso paste, maple syrup, oil, and salt and pepper. Whisk until smooth. Drizzle about half of the mixture over the brussels sprouts and squash, tossing thoroughly to coat, before adding the veggies to a large baking sheet lined with parchment paper. If the baking sheet is too crowded, use two baking sheets so that the veggies caramelize nicely in the oven.
Cook the veggies for about 25-30 minutes until fork tender and caramelized, mixing halfway. Remove from the oven. Switch the oven settings to broil, and add the tofu, cooking for about 2 minutes on each side until slightly crispy.
Toss the tofu with the veggies and the remainder of the miso maple dressing. Serve warm, garnished with pomegranate seeds. Enjoy!
