Experience the delightful blend of flavors and nutrition with the Tofu and Veggie Buddha Bowl With Miso Dressing! This bowl is a perfect weeknight dinner for busy days, loaded with protein-rich tofu and an assortment of vibrant vegetables. It’s easy to make, tastes fantastic, and can be customized to suit your taste. Whether you are a dedicated vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is a winner.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 18 grams
Carbohydrates: 60 grams
Fat: 18 grams
Fiber: 10 grams
Sugar: 5 grams
Sodium: 300 mg
Why Make Tofu and Veggie Buddha Bowl With Miso Dressing
The Tofu and Veggie Buddha Bowl With Miso Dressing is a nutritious meal packed with essential vitamins and minerals. Each ingredient contributes to a balanced diet while satisfying your taste buds. Not only is it delicious, but it’s also incredibly versatile. You can easily swap in favorite vegetables or grains based on what you have at home. This bowl can be served warm or cold, making it an ideal meal prep option for lunches or dinner.
How to Make Tofu and Veggie Buddha Bowl With Miso Dressing Step by Step
Ingredients
Extra-Firm Tofu: 1 block (14 oz), pressed and cubed
Olive Oil: 2 tablespoons
Tamari or Soy Sauce: 1 tablespoon
Sweet Potato: 1 large, diced
Broccoli Florets: 2 cups
Carrot: 1 large, shredded
Red Cabbage: 1 cup, thinly sliced
Cooked Brown Rice or Quinoa: 2 cups
Avocado: 1, sliced
Sesame Seeds: 1 tablespoon
White Miso Paste: 2 tablespoons
Rice Vinegar: 1 tablespoon
Maple Syrup: 1 teaspoon
Toasted Sesame Oil: 1 teaspoon
Water: 2–3 tablespoons
Directions
Set the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the tofu with olive oil and tamari, ensuring it’s well-coated. Then, in a large bowl, toss the diced sweet potatoes and broccoli florets with a little olive oil, salt, and pepper. Spread the tofu and veggies evenly on the baking sheet and roast in the oven for about 25 minutes, flipping halfway through. While the tofu and vegetables are roasting, blend or whisk the dressing ingredients until smooth, adding water to adjust the consistency if needed. Prepare your choice of grains, either brown rice or quinoa, and slice the fresh veggies. Once everything is ready, build your bowls with grains, roasted veggies, tofu, and sliced avocado. Drizzle generously with the miso dressing, and sprinkle sesame seeds on top before serving. Enjoy warm or chilled!
How to Serve Tofu and Veggie Buddha Bowl With Miso Dressing
For a perfect meal, serve the Tofu and Veggie Buddha Bowl With Miso Dressing alongside a light Asian-inspired salad or crunchy cucumber pickles. You can also pair it with a refreshing fruit salad or some steamed edamame for added nutrition.
How to Store Tofu and Veggie Buddha Bowl With Miso Dressing
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can reheat the bowl in the microwave but be cautious not to overcook it. If you want to freeze portions, place them in freezer-safe containers for up to a month. When ready to eat, thaw overnight in the fridge and then reheat as desired.
Expert Tips for Cooking Tofu and Veggie Buddha Bowl With Miso Dressing
- Press the tofu for at least 30 minutes to ensure it absorbs flavor and achieves a firmer texture.
- Experiment with seasonal veggies for enhanced freshness and flavor.
- Use a high-quality miso paste for richer dressing flavor.
- Feel free to add your favorite grains, like bulgur or farro, to switch things up.
- Add some heat by including sliced jalapeños or crushed red pepper flakes in the bowl.
Delicious Variations of Tofu and Veggie Buddha Bowl With Miso Dressing
Get creative with your Tofu and Veggie Buddha Bowl With Miso Dressing by adding roasted chickpeas for extra protein or drizzling a zesty citrus dressing instead. For a spicy version, incorporate sriracha into the miso dressing. You can also create a herbed version by mixing in fresh herbs like cilantro or basil for a vibrant twist.
The Tofu and Veggie Buddha Bowl With Miso Dressing is a delicious, healthy, and simple recipe that everyone should try. Its vibrant flavors and easy preparation make it a fantastic choice for busy days! Enjoy the versatility it offers and feel good about the nutritious ingredients you’re consuming!
Tofu and Veggie Buddha Bowl With Miso Dressing
Ingredients
Main Ingredients
- 1 block (14 oz) Extra-Firm Tofu, pressed and cubed Press for at least 30 minutes for better texture.
- 2 tablespoons Olive Oil
- 1 tablespoon Tamari or Soy Sauce
- 1 large Sweet Potato, diced
- 2 cups Broccoli Florets
- 1 large Carrot, shredded
- 1 cup Red Cabbage, thinly sliced
- 2 cups Cooked Brown Rice or Quinoa Choose your preferred grain.
- 1 Avocado, sliced
- 1 tablespoon Sesame Seeds
Dressing Ingredients
- 2 tablespoons White Miso Paste Use high-quality for richer flavor.
- 1 tablespoon Rice Vinegar
- 1 teaspoon Maple Syrup
- 1 teaspoon Toasted Sesame Oil
- 2–3 tablespoons Water Adjust consistency of dressing.
Instructions
Preparation
- Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the tofu with olive oil and tamari, ensuring it's well-coated.
- In a large bowl, toss the diced sweet potatoes and broccoli florets with a little olive oil, salt, and pepper.
Cooking
- Spread the tofu and veggies evenly on the baking sheet and roast in the oven for about 25 minutes, flipping halfway through.
- While the tofu and vegetables are roasting, blend or whisk the dressing ingredients until smooth, adding water to adjust the consistency if needed.
Assembly
- Prepare your choice of grains, either brown rice or quinoa, and slice the fresh veggies.
- Build your bowls with grains, roasted veggies, tofu, and sliced avocado.
- Drizzle generously with the miso dressing, and sprinkle sesame seeds on top before serving.
