Miso roasted carrot and tofu with peanut apple slaw, brown rice, quinoa and charred chili

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Tofu
Couple
1 packet
Family
1 large packet
Miso glaze
Couple
1 pottle
Family
1 pottle
Mixed carrots
Couple
1 small bunch
Family
1 large bunch
Green apple
Couple
1
Family
2
Brown rice and quinoa
Couple
1 bag
Family
1 bag
Ginger sweet soy sauce
Couple
1 pottle
Family
1 pottle
Peanuts
Couple
1 packet
Family
1 packet
Lemon
Couple
Half
Family
1
Spring onions
Couple
1 bunch
Family
1 bunch
Chili
Couple
All
Family
All

Miso is a fermented soy bean paste, it has a great umami kick.

Chef recommends keeping the chili whole and having a little nibble with each bite …

Instructions

1

Preheat oven to 180 degrees Celsius.

2

Bring a small pot of water to the boil with a pinch of salt.

 

3

Remove the green tops from the carrots and give them a scrub. There’s no need to peel them. Cut in half lengthwise.

Roughly cut the tofu into 2 cm cubes and place in the bowl with the carrot. Add the miso glaze and a pinch of salt. Toss and place on a tray and roast for 25 minutes, tossing a few times during cooking.

4

Cook the quinoa and brown rice mix for about 20 minutes in boiling water, until fully cooked.

5

Thinly slice the apple into matchsticks. Place in a bowl, squeeze over with lemon juice.

Thinly slice the spring onions and add to the apple, leaving a little green aside for garnish.

Add the peanuts to the bowl.

6

Heat a fry pan to very hot. Leave dry (no oil), then add the chili, blacken each side carefully, rotating to get as much char as possible.

7

Serve the brown rice and quinoa, topped with miso-glazed carrot and tofu, apple slaw and charred chili on the side. Drizzle over with the ginger sweet soy sauce and sprinkle over with the reserved spring onions.



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