Amaranth Bowl with Grilled Tofu, Broccoli, and Miso Vinaigrette

Ingredients

• •1 cup amaranth
• •14 oz extra-firm tofu, pressed
• •4 cups broccoli florets
• •2 tablespoons olive oil
• •3 tablespoons white miso paste
• •2 tablespoons rice vinegar
• •1 tablespoon fresh ginger, minced
• •1 tablespoon sesame oil
• •2 cloves garlic, minced
• •1 teaspoon salt
• •2 tablespoons sesame seeds
• •2 green onions sliced

Directions

1. 1Cook amaranth in 3 cups water for 25 minutes until fluffy, then fluff with a fork and season with salt.
2. 2Cut pressed tofu into ¾-inch thick slices and brush with 1 tablespoon olive oil, then grill over medium-high heat for 4-5 minutes per side until golden.
3. 3Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper, then roast at 425°F for 12-15 minutes until crispy.
4. 4Whisk together miso paste, rice vinegar, minced ginger, sesame oil, and minced garlic in a small bowl until smooth.
5. 5Divide cooked amaranth between two bowls and top with grilled tofu and roasted broccoli.
6. 6Drizzle miso vinaigrette over the bowls and garnish with sesame seeds and green onions before serving.

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