Name: Roasted Broccoli and Tofu with Creamy Miso Dressing
Yield: 2 servings
Ingredients: ½ pound brussels sprouts; 2 teaspoons coriander seeds; 2 small heads of broccoli (about 1 pound total), cut into large florets; 1 14-ounce block firm tofu, drained well, torn into bite-size pieces; 5 tablespoons extra-virgin olive oil, divided; 1 teaspoon Aleppo-style pepper or other mild red pepper flakes; Kosher salt; ⅓ cup green olives, pitted, coarsely chopped; ¼ cup plus 2 tablespoons fresh lemon juice, divided; ½ cup hemp seeds; 2 tablespoons white miso; 2 teaspoons toasted sesame seeds, plus more for serving; Crushed toasted almonds and/or parsley leaves with tender stems (for serving); A spice mill or mortar and pestle

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Recipe notes

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