Miso Spread for Roasted Veggies and Tofu

There's something about the combination of miso and sesame that is incredibly satisfying. A few weeks ago, I made a big batch of this miso spread and was using it on top of all kinds of things. My favorites were tofu, eggplant, and mushrooms (pictured is tofu slabs and baby eggplant halves). The spread stays good in the fridge for weeks, and only adds a few minutes to the cooking time, making it a great way to add variety to meals. It's not the most attractive spread, but the flavor it packs is amazing!

Ingredients

1 tbsp sesame oil

1 tbsp olive oil

1/2 cup miso  (I used a mild, white miso)

1/4 cup sesame seeds (untoasted)

1.5 tbsp fresh ginger, grated

1 tsp tamari (or low sodium soy sauce)

1/2 tbsp lime juice

1 tsp rice wine vinegar

1/8 tsp black pepper, ground

Directions

1.  Mix all the ingredients together until uniform.  Store in fridge in a glass jar until ready to use.

How to use the spread

1.  Fully cook whatever you want to put the spread on.  Some ideas are: grilled / baked tofu, roasted eggplant slices, grilled mushrooms, sauteed shredded Brussel sprouts, grilled romaine hearts, etc.

2.  After the veggie / tofu is cooked, spread a thick layer of the miso spread on top.  You shouldn't see any of the veggie/tofu underneath.

3.  Broil this on high for 2-3 minutes until it turns a light brown.

4.  Serve hot!  Optional: you can top it with finely cut scallions, cilantro, and an extra squeeze of lime before serving.