Serves 4

Ingredients

400g tofu, cut into cubes
1 cup brussels sprouts, halved
1 cup pumpkin, cubed
1 cup carrots, cut into sticks
1 cup red bell pepper, sliced
2 Tbsp miso paste
2 Tbsp olive oil
1 Tbsp honey or maple syrup
⅓ cup dried cranberries
Salt and pepper, to taste

METHOD

Preheat oven at 200°C. Line a baking tray with parchment paper. Toss all vegetables, including tofu, with olive oil, salt, and pepper. Spread on the tray. Roast for 20 minutes, tossing halfway. To make the glaze, mix miso paste, honey, and dried cranberries in a small bowl. Glaze and finish roasting. Remove tray, drizzle glaze over vegetables, toss gently, and roast another 10 minutes until tender and caramelized. Plate warm as a side or main dish.