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Bon Appétit

Roasted Broccoli and Tofu With Creamy Miso Dressing

3.8

(45)

This image may contain Dish Food Meal Plant Platter and Bowl
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Recipe information

  • Yield

    2 servings

Ingredients

½

pound brussels sprouts

2

teaspoons coriander seeds

2

small heads of broccoli (about 1 pound total), cut into large florets

1

14-ounce block firm tofu, drained well, torn into bite-size pieces

5

tablespoons extra-virgin olive oil, divided

1

teaspoon Aleppo-style pepper or other mild red pepper flakes

Kosher salt

⅓

cup green olives, pitted, coarsely chopped

¼

cup plus 2 tablespoons fresh lemon juice, divided

½

cup hemp seeds

2

tablespoons white miso

2

teaspoons toasted sesame seeds, plus more for serving

Crushed toasted almonds and/or parsley leaves with tender stems (for serving)

Special Equipment

A spice mill or mortar and pestle

Preparation

  1. Step 1

    Preheat oven to 425◦. Cut off stems from brussels sprouts; discard. Place outer leaves on a large rimmed baking sheet. Finely slice inner brussels sprout cores and transfer to a medium bowl. Coarsely grind coriander seeds in spice mill or with mortar and pestle.

    Step 2

    Add broccoli and tofu to baking sheet with outer sprout leaves. Drizzle with 2 Tbsp. oil, add crushed coriander and pepper, and toss to combine; season with salt. Roast, tossing once halfway through, until broccoli is browned (even lightly charred in a few spots) and tender, 30–35 minutes. Let cool.

    Step 3

    Meanwhile, add olives, 1 Tbsp. oil, and 1 Tbsp. lemon juice to sliced brussels sprouts and toss to combine. Season with salt.

    Step 4

    Purée hemp seeds, miso, 2 tsp. sesame seeds, remaining 5 Tbsp. lemon juice and 2 Tbsp. oil, and ¼ cup water in a blender until smooth. Season with salt.

    Step 5

    Spread some dressing on bowls or plates. Toss roasted vegetables with sliced brussels sprouts and arrange over dressing. Top with sesame seeds, almonds, and parsley.

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Reviews (45)

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  • A bit time consuming to make and was tasteless even with the sauce. The sauce is good on its own but didn’t help the salad much. Was a weird combination of tastes- roasted broccoli with the fresh brussels sprouts and green olive. I tried it because it was from Bon Apetit and they usually have good recipes.

    • Sarah

    • Lexington Ky

    • 7/1/2024

  • Yum- I couldn’t get hemp seeds where I live so I just used almonds and black sesame paste. Chipotle pepper in place of Aleppo. Absolutely delicious!

    • Kris

    • Okinawa, japan

    • 1/25/2023

  • What a waste of good produce :(. Nothing about this recipe made sense. It came together as a hodgepodge of saltiness.

    • Anonymous

    • 7/27/2022

  • I have made this recipe so many times over the years - it is so delicious! I usually bump up the sesame seeds to two TBSP. Sometimes I’ll throw in a handful of herbs and a clove of garlic to the sauce. Sometimes I omit the raw Brussels and just throw everything in the air fryer. It’s so good.

    • Katie

    • Winnipeg, MB

    • 2/3/2022

  • I could not get this recipe to work. There is not enough oil for this amount of greens. I also couldn’t get the website stars to work. One stat recipie

    • Anonymous

    • NYc

    • 6/28/2021

  • Four stars for the sauce- its amazing! My lemon was smallish which was around 4 tbsp and was perfect. Omitted the salt and tossed it with roasted broccoli and soba noodles. Cant wait for leftovers at lunch!

    • Anonymous

    • Seattle

    • 5/31/2021

  • HI! I'd love to try the recipe but i only have red miso. Can i use it instead of the white one ? thank you, have a great day.

    • May

    • France

    • 4/12/2021