Maple-Miso Glazed Tofu with Winter Squash and Broccoli

This one you need some lead time with (1-4 hours to marinate), but a very easy and TASTY recipe! I'd say this only makes about 2 meal-sized servings, so I made some quinoa with it and that went with the sauce nicely. I think probably most any grain would work here.

1/4 cup white miso
1/4 cup maple syrup
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
1 block of tofu, pressed and cut into dice
1 small winter squash, diced
1 bunch broccoli, chopped
1 cup quinoa, uncooked

Combine the miso, maple syrup, soy sauce, rice vinegar, mirin, and sesame oil in a large bowl. Stir to combine. Add in the tofu chunks, mixing so that they are all coated. Let marinate in the fridge for 1 to 4 hours.

Heat oven to 450. Roast winter squash for 30-40 minutes or until tender.

Combine 1 cup quinoa with 2 cups water. Bring to a boil and simmer for 10-15 minutes, until all liquid is gone. 

Spray a large pan with cooking spray and heat on medium heat. Using a slotted spoon, add the tofu to the pan, leaving the marinade in the bowl. Cook undisturbed for about 2 minutes per side and then flip over. Repeat until all sides are browned and crisp. Add broccoli chunks to the pan. Mix to combine and then cover the pan, steaming for 2-4 minutes or until broccoli is cooked but not mushy.

Combine the tofu/broccoli mix, quinoa, and squash in a large bowl. Toss to combine. Add in the reserved marinade and mix until evenly distributed.


Original recipe here 

Maple Cornbread

I've always been a huge fan of corn bread (mainly corn muffins, from Perfecto's), but haven't made either of the two in far too long. I didn't realize how easy corn bread recipes are - and now I want to make bread/muffins all the time!! I've made this recipe twice, and will likely make it again soon - it only takes about 10 minutes to prepare. The bread has a little hint of maple syrup, which is hard to notice but it is a nice twist on a classic recipe.

1 cup (4 ounces) whole wheat pastry flour
1 cup stone ground or yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) whole milk (I used skim milk...it was fine)
1/4 cup (2 3/4 ounces) maple syrup
6 tablespoons butter, melted
2 large eggs, lightly beaten

Directions:

1) Preheat the oven to 425° F. Pour 2 tablespoons of the melted butter into an 8 or 9-inch square or round baking pan.

2) In a medium mixing bowl, whisk the flour, cornmeal, baking powder, and salt. In a small bowl, whisk the milk, maple syrup, remaining butter, and eggs. Add the liquid ingredients to the dry ingredients and gently stir together just until moistened.

3) Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Serve warm with butter and maple syrup (optional - the bread is delicious on its own!).

Makes 9 servings

Original recipe here