Baked Miso Tofu Bowl
Ingredients
The bowl
-
2–3
medium
carrots
-
1
small bunch
asparagus
-
8
ounces
extra firm tofu
-
1
cup
beet cabbage sauerkraut
-
1
1
avocado
-
to taste
salt and pepper
-
to taste
chili flakes
-
microgreens or sprouts
-
thin radish slices
-
toasted sesame seeds
-
roasted cashews
-
¼
cup
cilantro
-
scallions or chives
The marinade
-
2
tablespoons
sesame oil
-
3
tablespoons
soy sauce
-
2
tablespoons
miso
-
1
tablespoon
fresh ginger
-
1
clove
garlic
-
2
tablespoons
rice vinegar
-
1
tablespoon
maple syrup
-
1
teaspoon
orange zest
-
¼
cup
orange juice
Instructions
- Preheat the oven to 425°F and cook the grains or noodles according to package directions if using.
- Blend all marinade ingredients until smooth.
- Prepare the vegetables by slicing carrots and asparagus, and blotting and slicing the tofu.
- Line a sheet pan with parchment and toss carrots, tofu, and asparagus with the marinade, spreading them in a single layer.
- Bake in the oven, checking after 15 minutes; remove asparagus if thin, and bake tofu and carrots for about 30 minutes.
- Assemble the bowls by layering cooked grains with tofu, carrots, asparagus, avocado, microgreens, and sauerkraut.
- Drizzle with additional marinade and garnish with radish slices, cilantro, sesame seeds, cashews, and chives.
Nutrition Facts (estimated)
Servings
4
Calories
257
Total fat
16.9g
Total carbohydrates
22.2g
Total protein
8.7g
Sodium
69.3mg
Cholesterol
0mg
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