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Lunch recipe · from the recipe book

Miso-Ginger Tofu Balls with Roasted Vegetables

Savory, golden tofu balls with ginger, mushroom and miso simmer in a gingery tomato sauce, served over caramelized roasted sweet potato, broccoli and bell pepper.

Miso-Ginger Tofu Balls with Roasted Vegetables

Ingredients

  • 1 lb450 gFirm tofupressed and crumbled
  • 2¼ cups sliced150 gWhite mushroomsfinely chopped
  • 3 medium45 gGreen onionsthinly sliced, divided
  • 2½ tbsp grated15 gFresh gingergrated, divided
  • 4 cloves12 gGarlicminced, divided
  • 1 tbsp20 gMiso paste
  • ¾ cup60 gOld-fashioned rolled oatspulsed into coarse crumbs
  • 2 tbsp14 gGround flaxseed
  • 2½ tbsp40 gWater
  • 3 medium400 gSweet potatoescut into 3/4-inch cubes
  • 3⅓ cups florets300 gBroccolicut into florets
  • 2 medium238 gRed bell peppercut into strips
  • 2 tbsp30 gOlive oildivided
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2⅛ tsp10 gLow-sodium soy sauce
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 2¾ tsp8 gSesame seeds

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. In a small bowl, stir the flaxseed with the water and let it thicken for 5 minutes.
  3. On one sheet pan, toss the sweet potato, broccoli and bell pepper with half of the olive oil, the salt and the black pepper; spread in one layer.
  4. In a large bowl, stir the miso paste into the thickened flaxseed until smooth.
  5. Add the tofu, oats, mushrooms, half of the green onion, half of the ginger and half of the garlic to the miso mixture; mash and mix until it holds together.
  6. Roll the tofu mixture into about 20 balls, set them on the second sheet pan and brush with one third of the olive oil.
  7. Roast both pans for 25 to 30 minutes, turning the balls and stirring the vegetables halfway, until the balls are golden and the sweet potato is tender.
  8. Meanwhile, warm the remaining olive oil in a large skillet over medium heat; cook the remaining garlic and remaining ginger for 1 minute.
  9. Stir in the tomato paste for 1 minute, then add the tomatoes, the soy sauce and the red pepper flakes; simmer 15 minutes until thickened.
  10. Add the baked tofu balls to the sauce and spoon sauce over them; simmer 3 minutes.
  11. Serve the balls and sauce with the roasted vegetables, topped with the remaining green onion and the sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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