Serves 2, 30 minutes
700g butternut pumpkin, deseeded and cut into wedges
200g plain tofu, cut into cubes
4 Tablespoons extra virgin olive oil
2 Tablespoons miso
3 Tablespoons apple cider vinegar
1 tsp ginger, grated
1 Tablespoon honey
140g (2 cakes) brown rice ramen noodles
200g snow peas
Handful sesame seeds
Preheat oven to 200c. Line a baking tray with paper, either one large tray enough to fit pumpkin and tofu or two smaller trays.
Whisk together miso, vinegar, ginger and honey in a bowl. Toss the pumpkin in a third of the miso mixture. Lay on the baking tray and roast, turning once for 20-25 minutes. Toss the tofu in another third of the miso mixture. Spread out on the same baking tray 15 minutes before the pumpkin has finished or on another tray and roast for 15mins.
Meanwhile, cook the noodles in a saucepan of boiling water following the packet instructions. Add the snow peas to the noodles approximately 1 minute before the noodles are cooked. Strain and refresh under cold running water and transfer to a bowl.
Toss the pumpkin and tofu with the noodles and snow peas. Place in a serving bowl, drizzle with remaining miso dressing and sprinkle with sesame seeds.