miso tofu power bowl
Quick and easy go-to miso tofu power bowl with a carrot ginger dressing. This is a great wholesome meal for any day of the week packed with protein, healthy vegetables and good fats that's vegetarian and vegan friendly.
Servings: 4
Ingredients
- For the tofu
- 1 package extra firm tofu drained and pressed to remove liquid. Cut into desired shape
- 1 TBS miso paste
TBS rice vinegar
- 1 tsp sesame oil
- 1 clove garlic minced
- 1 tsp ginger grated
- season with pepper
- 2 TBS olive oil
- For the carrot ginger dressing
- 3 medium carrots peeled and roughly chopped
- 1 TBS fresh ginger grated
- 1 lime juiced
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 TBS miso paste
- For the bowl
- 2 cups of whole grain brown rice cooked according to package directions
- handful of asparagus blanched
- 1 cup mushrooms sliced
- avocado thinly sliced
- 2 medium carrots julienne
- garnish with radishes greens, sesame seeds
- 1 TBs olive oil
- salt and pepper to season
Instructions
- 1. Cook the rice according to package directions.
- 2. Combine all the ingredients for the tofu in a shallow bow and whisk to combine. Add tofu and toss to coat. Allow to marinate 15-20 minutes while you prep the remaining ingredients.
- 3. In a high power blender combine all of the ingredients for the dressing, blend until smooth and well combined. Set aside
- 4. Heat olive oil in a large sauce pan over medium heat, cook mushrooms until browned on both sides seasoning with salt and pepper. About 5 minutes
- 5. Once the mushrooms are cooked remove and set aside. In the same pan cook the tofu searing on both sides about 4-5 minutes per side. Cook in batches if needed
- 6. To assemble the bowls: layer the rice, top with asparagus, mushrooms, carrots, avocado placing along the rim of the bowl. Place the tofu in the centre of the bowl followed by any additional garnish filling in gaps there might be.
- 7. Finish by drizzling with the carrot ginger dressing and serve immediately.