Sticky miso butter tofu, crispy smashed potatoes and punchy Wild Root kimchi. This is exactly the kind of tray bake we want when the nights start drawing in minimal effort, maximum flavour.
Baby potatoes are smashed, then tossed with torn tofu and white onion in a maple miso butter loaded with spring onions, sesame and a bunch of left over kimchi . Roast the lot until golden and caramelised, then finish with coriander and sesame seeds
Sweet, salty, buttery, tangy and spicy. Autumn dinner sorted.
Serves 2
Ingredients
For the tray bake
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400g extra-firm tofu
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400g baby potatoes
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1 white onion, cut into chunky pieces
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1 red chilli, finely sliced
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Small handful fresh coriander
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Sesame seeds, to finish
For the maple miso butter
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2 tbsp vegan butter, melted
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1½ tbsp white miso
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1 tbsp maple syrup
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1 tbsp soy sauce
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100–120g or whatever is left at the bottom of the jar Wild Root Kimchi
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1 tsp sesame oil
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1 garlic clove, finely grated
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1 tsp fresh ginger, finely grated
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Plenty of black pepper
Method
1. Parboil and smash
Preheat the oven to 200°C fan.
Add the baby potatoes to a pan of salted boiling water and parboil for around 10–12 minutes, until just fork-tender. Drain and leave to steam dry for a couple of minutes before gently smashing each potato.
2. Make the maple miso butter
In a large bowl, mix together the kimchi, melted vegan butter, white miso, maple syrup, soy sauce, sesame oil then add chopped red chilli, spring onions, garlic, ginger and plenty of black pepper
3. Toss everything together
Tear the tofu into chunky, rough pieces and add it straight into the bowl with the smashed potatoes and white onion.
Gently toss everything together until it's completely coated in the maple miso butter.
4. Roast until crispy
Tip everything onto a large baking tray and spread it out into a single layer.
Roast for around 35–40 minutes, turning halfway through, until the smashed potatoes are crispy around the edges, the tofu is golden and sticky and the onion has caramelised.
5. Finish
Scatter over plenty of fresh coriander and sesame seeds.
Serve immediately while everything is hot, sticky and crispy.
