Roasted Broccoli and Tofu With Creamy Miso Dressing

Recipe from Bon Appetit

**Adapted and Husband Tested in Alice’s Kitchen (See notes.)
Serves 2

Well, I could eat this every day!  The sauce alone is AWESOME and would work with other roasted veggie dishes.  I served this with roasted Spicy Sweet Potatoes since the oven was already on.  I also served this with the fantastic Sumac Onion Salad and a piece of seasonal whole fruit. 

2 teaspoons coriander seeds
2 small heads of broccoli (about 1 pound total), cut into large florets
7-ounce firm tofu, drained well & pressed, torn into bite-size pieces (half a package)
2 Tablespoons cornstarch

4 Tablespoons extra-virgin olive oil, divided
1 teaspoon Aleppo-style pepper 
1 Tablespoons fresh lemon juice
½ cup hemp seeds
2 Tablespoons white miso
¼ cup water, may need a bit more to help with blending

2 teaspoons toasted sesame seeds

¼ cup crushed toasted almonds (for serving)
Some parsley leaves (for serving)
1 Tablespoon toasted sesame seeds (for serving)

Preheat oven to 425F. Coarsely grind coriander seeds in spice mill or with mortar and pestle.  Dust and toss the tofu with the cornstarch.

Add broccoli and tofu to baking sheet. Drizzle with 2 Tablespoons oil, add crushed coriander and pepper, and toss to combine.

Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30 minutes. Let cool.

Purée ½ cup hemp seeds, 2 Tablespoons white miso, 2 teaspoons sesame seeds, 1 Tablespoon lemon juice and 2 Tablespoons olive oil, and ¼ cup water in a blender until smooth. (You may wish to add a bit more water, 1 Tablespoon at a time to help with the blending.  The sauce should be like a spreadable sour cream or yogurt texture to smear on the plate.)

Spread some dressing on bowls or plates. Toss the broccoli and tofu together and arrange over dressing. Top with sesame seeds, almonds, and parsley.

Notes: 
The original recipe called for ½ pound brussels sprouts, sliced.  But I didn’t have any at the time I tested the recipe.  Most reviewers said that they quartered the Brussel sprouts instead of slicing them.  The original recipe also called for 1/3 cup green olives, pitted and chopped.  Almost every reviewer said the olives made the dish way too salty and suggested omitting them.  As much as I love olives, I left them out and the dish was perfect.  I also followed reviewer suggestion about dusting the tofu with a bit of cornstarch to help crisp them up in the oven.  Excellent suggestion.  I omitted the Kosher salt because with miso being quite salty, I didn’t think it necessary.  It was seasoned perfectly, in my view.