Tofu is crumbled before being quickly roasted with fragrant five-spice powder, giving it the texture and satisfying meatiness of ground pork. As with all spicy noodle leftovers, I’m just as eager to eat these cold for lunch the following day as I am to eat them piping hot.
Eggplant and broccoli sear in this high-temperature roast, which is why it’s important to use an oil with a high smoke point such as avocado oil.
Vegetables and tofu can be made up to 3 days in advance and reheated in a 300 F (150 C) oven until warmed through. Cook noodles and make sauce immediately before serving.
Preheat oven to 425 F (220 C).
In medium saucepan, whisking constantly, bring water, miso, vinegar or lime juice, maple syrup, and starch to a boil; cook for 1 minute. Set aside.
On large rimmed baking sheet, toss eggplant and broccoli with 2 Tbsp (30 mL) avocado oil; roast in preheated oven for 20 to 25 minutes, until eggplant is beginning to brown and broccoli is tender. Add to large bowl and set aside.
On the same baking sheet (no need to wash), add tofu, garlic, chili, remaining 2 Tbsp (30 mL) avocado oil, five-spice powder, and sesame oil; mix to combine and spread into single layer. Roast tofu for 10 to 15 minutes, until beginning to dry and deepen in colour. Move tofu to one side of baking sheet, add roasted vegetables to other side of pan, and keep warm in oven while reheating miso sauce on stovetop.
To serve, add warm noodles to bowls and top with roasted vegetables and tofu. Drizzle miso sauce overtop and garnish with sesame seeds.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.