Miso Roasted Pumpkin and Grilled Tofu Over Udon Noodles

One Green Planet
17Ingredients
Calories
70Minutes

Ingredients

  • 1 pound extra firm tofu (not Silken, learn how to make your own tofu by following this recipe)
  • sea salt
  • 1 3/4 pounds pumpkin (this weight is with seeds and pulp removed, but not the skin)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon miso (vegan, I used a red, organic variety)
  • 1 teaspoon agave nectar
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ginger (fresh grated)
  • 1 teaspoon olive oil
  • 3 quarts vegetable broth (or vegan chicken –flavored broth)
  • 8 ounces udon noodles (or rice noodles, if you prefer)
  • 2 tablespoons miso (vegan)
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons soy sauce
  • 4 green onions (thinly sliced, a few of the green slices reserved for garnish)
  • 1 teaspoon sesame seeds
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