Miso-Ginger Tofu Potato Bake with Sesame Crust

Steps

1. Preheat the oven to 400°F (200°C). Brush a 9x13-inch baking dish with about one quarter of the canola oil, keeping the remaining three quarters of the canola oil for the skillet.
2. Make the herb broth: in a bowl, whisk the miso paste with a splash of the vegetable broth until smooth, then whisk in the rest of the vegetable broth, the soy sauce, cornstarch and black pepper. Stir in the cilantro and set aside.
3. Heat the remaining three quarters of the canola oil in a large skillet over medium-high heat and brown the tofu on several sides, about 8 minutes; move the tofu to a plate.
4. In the same skillet, cook the mushrooms until browned, about 5 minutes, then add the green onion whites, garlic and ginger and cook 1 minute.
5. Add the bok choy and cook just until wilted, about 2 minutes, then remove from the heat and gently fold in the tofu.
6. Layer half the potato slices in the baking dish, spread the tofu and vegetable mixture over them, then top with the remaining half of the potato slices.
7. Whisk the miso herb broth again and pour it evenly over the casserole; cover tightly with foil and bake 40 minutes, until the potatoes are nearly tender.
8. Meanwhile, make the seed crust: toss the sesame seeds and pumpkin seeds with the toasted sesame oil in a small bowl.
9. Uncover the dish, scatter the seed crust over the top and bake 15 to 20 minutes more, until the potatoes are tender when pierced and the seeds are toasted.
10. Rest 10 minutes so the sauce thickens, then sprinkle with the green onion greens and serve.