Roasted vegetables with sesame tofu sauce

Roasted vegetables with sesame tofu sauce

Ingredients

serves 2
  • •1 tbsp olive oil

  • Any 1–2 veggies:

  • •1 aubergine, chopped
  • •¼ broccoli, chopped into florets
  • •200g portobellini or shiitake mushrooms

  • Sesame tofu sauce

  • •150g silken tofu, drained
  • •1 tbsp tahini
  • •1½ tbsp lemon juice
  • •½ tsp miso paste
  • •¼ tsp garlic powder
  • •Pinch sea salt, to taste
  • •Ground black pepper, to taste
  • •2 tsp sesame seeds, toasted

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C and prepare a large baking tray. Add the veggies, brush with olive oil and roast for 15–25 minutes, until softened and slightly browned.
  2. 2. To make the sesame tofu sauce, add the tofu, tahini, miso, ½ tbsp lemon juice, garlic powder and salt to a blender and blend until smooth and creamy.
  3. 3. In a small pan, add the sauce and gently heat for 2–3 minutes, stirring frequently. Add 1 tsp water at a time if needed. Remove from the heat and stir in the remaining 1 tbsp lemon juice and ground black pepper.
  4. 4. Spoon the sauce into serving bowls. Top with the veggies and toasted sesame seeds.
Baker Beanie Author

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