Seared miso-glazed tofu with baby kale, roasted mushrooms, edamame, apple and herb salad, toasted pepitas, ginger curry butternut squash and apple purée, and black vinegar
Chef
Mick Rickerd
Hospital
Corewell Health
Prep time
30 minutes
Cook time
20 minutes
Yield
5 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
5 portions tofu, extra-firm, 4 ounces each
½ cup soy sauce
2 tablespoons miso paste
1 teaspoon mirin
2 teaspoons sesame oil
⅛ teaspoon black pepper
1 tablespoon blended cooking oil
6 ounces carrots, peeled
6 ounces edamame, hulled
8 ounces mushroom blend
2 ounces red bell pepper, diced
2 cups baby kale
¼ ounce basil
1 teaspoon mustard seeds, rehydrated
1 tablespoon cooking oil
2 apples, Gala
½ cup parsley leaves
¼ cup microgreens
¼ lemon, fresh
extra virgin olive oil, a few drops
¼ cup onion, julienned
¼ cup apples, diced
¼ ounce crystallized ginger
1½ pounds butternut squash, roasted
1½ teaspoons curry powder
1 tablespoon brown sugar
½ cup vegetable stock
1½ ounces coconut milk, unsweetened
⅛ teaspoon kosher salt
1 tablespoon vegetable oil
1 teaspoon pepitas, toasted
black vinegar, a few drops
½ cup soy sauce
2 tablespoons miso paste
1 teaspoon mirin
2 teaspoons sesame oil
⅛ teaspoon black pepper
1 tablespoon blended cooking oil
6 ounces carrots, peeled
6 ounces edamame, hulled
8 ounces mushroom blend
2 ounces red bell pepper, diced
2 cups baby kale
¼ ounce basil
1 teaspoon mustard seeds, rehydrated
1 tablespoon cooking oil
2 apples, Gala
½ cup parsley leaves
¼ cup microgreens
¼ lemon, fresh
extra virgin olive oil, a few drops
¼ cup onion, julienned
¼ cup apples, diced
¼ ounce crystallized ginger
1½ pounds butternut squash, roasted
1½ teaspoons curry powder
1 tablespoon brown sugar
½ cup vegetable stock
1½ ounces coconut milk, unsweetened
⅛ teaspoon kosher salt
1 tablespoon vegetable oil
1 teaspoon pepitas, toasted
black vinegar, a few drops
preparation
Instructions
1. Combine soy sauce, miso paste, mirin, sesame oil, and black pepper to make a marinade. Coat tofu portions and refrigerate for at least 4 hours.
2. Heat oil in a sauté pan or on a flat-top griddle and sear tofu on both sides until internal temperature reaches 165°F, then rest 2 minutes.
3. Blanch carrots until just under al dente, shock in an ice bath, and slice on a long bias.
4. Heat oil in a sauté pan and cook mushrooms until tender. Add carrots, edamame, and red bell pepper and cook until heated through. Fold in kale and basil until kale wilts and season to taste.
5. Julienne apples and toss with lemon juice. Add parsley and microgreens, drizzle with olive oil, and season lightly with salt.
6. Roast squash at 350°F until very soft. Sauté onion and diced apples in oil until onions are translucent, then add ginger and curry powder and cook until aromatic.
7. Add brown sugar and vegetable stock and simmer about 5 minutes. Add roasted squash and purée, adding coconut milk until smooth.
8. Plate purée, add sauté, place tofu on top, garnish with salad and pepitas, and finish with drops of black vinegar.
2. Heat oil in a sauté pan or on a flat-top griddle and sear tofu on both sides until internal temperature reaches 165°F, then rest 2 minutes.
3. Blanch carrots until just under al dente, shock in an ice bath, and slice on a long bias.
4. Heat oil in a sauté pan and cook mushrooms until tender. Add carrots, edamame, and red bell pepper and cook until heated through. Fold in kale and basil until kale wilts and season to taste.
5. Julienne apples and toss with lemon juice. Add parsley and microgreens, drizzle with olive oil, and season lightly with salt.
6. Roast squash at 350°F until very soft. Sauté onion and diced apples in oil until onions are translucent, then add ginger and curry powder and cook until aromatic.
7. Add brown sugar and vegetable stock and simmer about 5 minutes. Add roasted squash and purée, adding coconut milk until smooth.
8. Plate purée, add sauté, place tofu on top, garnish with salad and pepitas, and finish with drops of black vinegar.
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