Miso Roasted Pumpkin and Grilled Tofu Over Udon Noodles [Vegan]

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Substances You Want for Miso Roasted Pumpkin and Grilled Tofu Over Udon Noodles [Vegan]

1 pound extra-firm tofu (not Silken)
Sea salt
1 3/4 kilos of pumpkin (this weight is with seeds and pulp eliminated, however not the pores and skin)
1 tablespoon rice wine vinegar
1 tablespoon vegan miso (I used a purple, natural selection)
1 teaspoon agave nectar
1 teaspoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon recent grated ginger
1 teaspoon olive oil
3 quarts vegetable broth or vegan hen –flavored broth
8 ounces Udon noodles (or rice noodles, if you happen to desire)
2 tablespoons vegan miso
2 tablespoons rice wine vinegar
2 teaspoon soy sauce
4 inexperienced onions, thinly sliced, just a few of the inexperienced slices reserved for garnish
Non-obligatory garnish: about 1 teaspoon of sesame seeds