Holiday Ginger Miso Glazed Vegetable Sheet Pan Dinner with Tofu
Cut ingredients the same size for optimal results.
- Contains Soy
Ingredients
- 2 tablespoons white miso
- 2 tablespoons dark soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons avocado or olive oil
- 1 tablespoon maple syrup
- 1/3 cup vegetable broth
- 3 cloves garlic, peeled, minced
- 1 knob ginger, peeled, minced
- 1 cup butternut squash, diced
- 1 cup sliced mushrooms of choice
- 1 ear fresh corn, cut in 1/2-inch circles
- 1 package (14 ounces) firm tofu, cut in 1/2-inch cubes
- 1/2 cup baby potatoes, halved
- 5–6 medium Brussel sprouts, halved
- 1/2 cup fresh cranberries
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- Large Bowl
- Whisk
Instructions
Step 1
In a large bowl, add all miso ginger sauce ingredients and whisk until well-combined.
Step 2
Add the remaining ingredients, except for the orange and lemon, to the bowl and toss to evenly coat.
Step 3
Transfer vegetable mixture to the SearPlate and spread into an even layer. Top with orange and lemon slices. Pour any remaining sauce over the vegetables.
Step 4
To preheat the unit, close the door. Select AIR ROAST, set temperature to 400°F, and set time to 20 minutes. Press START/PAUSE to begin preheating.
Step 5
When unit has preheated, open door and place the SearPlate in the bottom level of the unit. Close the door to begin cooking.
Step 6
When cooking is complete, carefully remove the SearPlate and let rest for 2 minutes before serving.