NUTRITION

SERVINGS

INGREDIENTS

10.5 oz firm tofu

1 small Japanese sweet potato

0.75 cup shelled edamame

1 tbsp white miso paste

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp black pepper

0.25 tsp sea salt

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the Japanese sweet potato and firm tofu into 1-inch cubes.

• 3

  In a small bowl, whisk together the white miso paste, tamari, toasted sesame oil, minced fresh ginger, and minced garlic until the glaze is smooth.

• 4

  Place the sweet potato and tofu cubes on the prepared baking sheet, drizzle with half of the miso glaze, and season with sea salt and black pepper.

• 5

  Roast for 25-30 minutes, tossing halfway through, until the potatoes are tender and the tofu is golden and slightly crisp.

• 6

  While the vegetables roast, steam the shelled edamame in a small amount of water until bright green and tender.

• 7

  Remove the tray from the oven and toss the roasted potatoes and tofu with the remaining miso glaze and the steamed edamame before serving.