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.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!