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Recipe from @Sophie Macfie NEW Cookbook “30 in 30” - 30g protein - 30 minutes or less! LEMON MISO TOFU BOWL Serves 2 Total time: 30 minutes Fridge life: 2 days 1x 400g (14oz) can chickpeas, drained and rinsed Extra virgin olive oil, for roasting and frying 150g (5zoz/1⅓ cups prepared) kale, destemmed and finely chopped 150g (5½oz/1¾ cups prepared) Tenderstem broccoli, roughly chopped 200g (7oz/1 cup) cooked quinoa from a pouch Sea salt and black pepper For the lemon miso tofu 250g (9oz) extra-firm tofu 2 tsp cornflour 3 tbsp sweet white miso paste 6 tbsp lemon juice (juice of 2 lemons) To serve Spring onions, green parts thinly sliced Red chilli, finely chopped Start by roasting the chickpeas, kale and broccoli. Dry the chickpeas and spread over a baking tray, larger than you need for just the chickpeas alone, making sure they are not overlapping. Drizzle over some olive oil and sprinkle with salt and pepper. Pop them in the oven to roast for 12 minutes, then remove from the oven and scatter the kale and broccoli (stalks and all) on top of or around the chickpeas (ensure they’re drizzled with olive oil and sprinkled with salt. Roast for a further 12 minutes. Meanwhile, make the lemon miso tofu. Wrap the tofu in a clean tea towe and give it a good squeeze to draw out any excess water. Over a mixing bowl, break it apart with your hands into irregular, 2cm (in)-ish chunks. Add the cornflour, 1 teaspoon of salt and ¼ teaspoon of black pepper and toss to combine. Heat a non-stick saucepan on a medium heat and add a glug of olive oil. Tip in the tofu and fry for 10 minutes until it starts to char in places and go crispier. In a small bowl, combine the miso paste with the lemon juice. Remove the tofu from the heat and let it cool for 30 seconds, then pour the miso lemon mixture over the tofu and gently mix to combine. Once all the liquid has been absorbed, it’s done! To assemble the bowls, combine the quinoa with the roasted kale, broccoli and chickpeas, then divide between bowls and pile the tofu on top. Garnish with the spring onion and red chill. *it took me 45 minutes because of filming but can easily be done in 30 minutes!