A Japanese salad made with roasted broccoli in a creamy tofu sesame dressing.
Preheat the oven to 425 degrees Fahrenheit.
Spread the broccoli florets out in an even layer on a baking sheet lined with parchment paper or a silicone baking mat. Roast the florets in the preheated oven for 25 minutes. Remove them from the oven and set them aside.
While the broccoli florets are roasting, drain the tofu. Wrap the tofu in paper towels and place it in between two plates or cutting boards. Leave it for 30 minutes to drain. Cover the tofu with fresh paper towels and squeeze it gently to press out a bit more water.
Crumble the pressed tofu into a suribachi (Japanese mortar), or a regular mortar (or in a bowl if you don't have a mortar). Add the sesame paste/tahini, maple syrup, and 2 teaspoons of white miso. Grind/mash everything together using a pestle (or fork if you don't have a pestle) until it is well mixed and creamy. Taste and add additional miso paste, if desired.
When you are ready to serve the salad, toss the broccoli with the tofu dressing, then add the 1 tablespoon of toasted white sesame seeds and toss again. Serve the salad in small individual bowls.