My Recipe for Vegan Miso-Roasted Pumpkin and Grilled Tofu Over Udon Noodles Is Published on OneGreenPlanet.org!

I was thrilled to come home today from a quick overnighter (yesterday was a school holiday) to North Carolina’s captivating Outer Banks to learn that the wonderful folks at One Green Planet had published my recipe for Vegan Miso-Roasted Pumpkin and Grilled Tofu over Udon Noodles.  Just click the recipe title to be taken directly to the recipe on their site.  Enjoy!

And, of course, you can find 150 more seasonal delights in:

The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

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Vegan Sesame-Crusted Tofu with Crispy Kale

Serves: 4
I like to build meals around greens and this ultra-clean version is one inspired by seeing lots of recipes for “kale chips.” I call it “Crispy Kale” and serve it as a vegetable rather than as chips, though it is good enough to eat as a snack. Just watch the salt, as it takes a tiny amount when prepared this way; plus, miso is quite salty on its own. Isn’t the kale lovely paired with the white fluffy noodles (or rice) and golden sesame-crusted tofu?
1-2 tablespoons light miso (miso is very salty, but it has great body, so choose your proportion accordingly)

4 tablespoons vegetable stock

1 tablespoon soy sauce

1 tablespoon rice vinegar (unsalted/unseasoned)

1 tablespoon brown sugar

squirt of fresh lemon juice

optional: a pinch of Five Spice Powder (if you want a more Chinese flavor)

1-16 ounce box, extra firm tofu, pressed, drained, and sliced crosswise into 4 equal pieces

1 1/2 teaspoons olive oil

1 1/2 teaspoons sesame oil

white sesame seeds

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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