Tofu and Veggie Buddha Bowl With Miso Dressing
Experience the delightful blend of flavors and nutrition with this vibrant and customizable Buddha bowl loaded with protein-rich tofu and assorted vegetables. Perfect for busy weeknights!
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.
Notes
Serve alongside a light Asian-inspired salad or cucumber pickles. Can be served warm or chilled.