Description
This vibrant Tofu and Veggie Buddha Bowl with Miso Dressing is loaded with roasted vegetables, crispy tofu, and a creamy, umami-packed dressing. Perfect for meal prep or a nourishing dinner.
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
For the Miso Dressing:
- White Miso Paste: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Maple Syrup: 1 teaspoon
- Toasted Sesame Oil: 1 teaspoon
- Water: 2–3 tablespoons
Instructions
- Preheat Your Equipment: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Ingredients: Toss tofu with olive oil and tamari. Toss sweet potatoes and broccoli with oil, salt, and pepper.
- Prepare Your Cooking Vessel: Spread tofu and veggies on a baking sheet and roast for 25 minutes, flipping halfway.
- Assemble the Dish: Blend or whisk dressing ingredients until smooth. Adjust consistency with water as needed.
- Cook to Perfection: Prepare grains and slice fresh veggies while tofu roasts.
- Finishing Touches: Build bowls with grains, veggies, tofu, and avocado. Drizzle with dressing.
- Serve and Enjoy: Sprinkle with sesame seeds and serve warm or chilled.
Notes
- Press tofu for crispier results.
- Store dressing separately to keep ingredients fresh.
- Add chili flakes or sriracha for heat.