Crispy Sheet Pan Tofu

Preheat the oven to 425°F. Add midnight grains, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and spirals start to burst, 30 to 35 minutes. Remove from heat and set aside, covered, to steam for 5 minutes. (4-serving meal: use 2½ cups water)

Tear the tofu into bite-size pieces. Add tofu, 1 tbsp vegetable oil, coriander, and a pinch of salt and pepper to a foil-lined baking sheet, and toss. Bake until tofu is crispy and browned in places, 15 to 20 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: If you don’t have foil, add 2 tsp oil to the baking sheet instead (though the tofu may stick slightly).

Add green beans, broccoli florets, 2 tsp vegetable oil, and a pinch of salt and pepper to another baking sheet, and toss. Roast until vegetables are browned and crispy in places, 15 to 20 minutes. (4-serving meal: use 4 tsp vegetable oil)

Add just 2 tbsp lemon juice, hemp seeds, miso paste, just 1 tsp sesame seeds, 3 tbsp water, and 1 tbsp olive oil to a blender. Blend on high until smooth. Taste, and add salt as necessary. (4-serving meal: use 4 tbsp lemon juice, 2 tsp sesame seeds, 6 tbsp water, 2 tbsp olive oil)

Add lemon zest to the roasted green beans and broccoli florets, directly on the baking sheet, and toss.

Spread miso power dressing on plates and top with midnight grains, tofu, roasted vegetables, and kimchi. Sprinkle with remaining sesame seeds. Bon appétit!