A simple a delicious Miso-Glazed Tofu Bowl perfect for a Meatless Monday meal. Packed with flavor, nutrients, and completely gluten-free.
This bowl is probably one of my favorite vegan bowls to date. There are a few steps to make each side dish but boy is it packed with so much flavor. Don’t let this one intimidate you. I promise you it’s quick and super simple to make.
I love going to a restaurant and seeing Miso Cod on the menu. It’s truly one of my favorite items. I wanted to create a recipe just like that but without the cod and using tofu in its place. With trying to be more plant-centric and eat less animal products, I thought this would be a fun and delicious way to still enjoy that miso flavor.
What is Miso?
Miso is a fermented paste that adds a salty umami flavor to many Japanese dishes. It can be made from soy or chickpeas and just a spoonful can help you boost any dish with flavor and nutrients. This miso superfood contains vitamins, minerals, and essential amino acids and also rich in probiotics, which are beneficial bacteria for your gut health and immune system. YAY, all the good stuff!!! Serve that alongside some healthy fiber from the quinoa and phytonutrients from the broccolini and you got yourself a tasty hearty meal.
Ingredients
- Extra-Firm Tofu
- Chickpea Miso or White Miso
- Coconut Aminos
- Rice Wine Vinegar
- Quinoa
- Herbs
- Lemon
- Sesame Oil
- Portobello Mushroom
- Kale
- Garlic
- Balsamic Vinegar and a few more ingredients
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Make Ahead
You can absolutely make the quinoa the night before or early morning. Plus, cook it once and eat it the entire week for lunch or dinner. Quinoa will not get soggy. Just brighten it back up with a little drizzle of lemon.
Mushroom Bacon
This delicious and tasty recipe was adapted by one of my favorite vegan bloggers named Vibrant and Pure. Here recipe to this is actually on her Instagram account located HERE. It’s pure genius.
There you have it, simple, easy, and delicious. So perfect for a weeknight meal. If you try this recipe, let me know what you think by commenting below.
Miso-Glazed Tofu Bowl
Miso-Glazed Tofu Bowl
Ingredients
- 1 package of extra-firm tofu sliced into rectangles and patted dry
- 1 broccolini
- 1 tbsp olive oil
- salt and pepper to taste
- Kimchi or saurkraut for serving
- HERBED QUINOA
- 1 cup of quinoa
- 2 cup vegetable broth or water
- 1 scallion chopped
- chopped herbs: parsley mint, dill, basil
- 1 lemon zested
- ½ lemon juiced
- 1 tsp olive oil
- MISO SAUCE
- ½ cup red or white miso or even chickpea miso
- ⅓ cup toasted sesame oil
- ⅓ cup rice wine vinegar
- 3 tbsp maple syrup or honey
- ¼ cup coconut aminos
- ½ tsp ginger
- 1 garlic cloves minced
- GARLIC KALE
- 1 head dino or lacinto kale
- 1 garlic clove sliced
- 1 tbsp olive oil
- salt and pepper to taste
- MUSHROOM BACON
- 2 portobello mushrooms sliced
- 2 tsp Avocado oil
- 2 tbsp Coconut Aminos
- 2 tsp Balsamic Vinegar
- 2 tsp Maple Syrup
- 1 tbsp Liquid Smoke
- ¾ tsp Garlic Powder
- ¾ tsp Onion Powder
- ¾ tsp Paprika
- Pinch of sea salt
Instructions
- Preheat oven to 400°
- MISO SAUCE: Add all the ingredients into a bowl and whisk well.
- TOFU: cut the tofu into rectangles. Add the tofu onto a baking sheet lined with parchment paper. Take the miso marinade and brush it on top of the tofu slices. Leave to marinate for about 15 minutes until you prep the remaining ingredients. Then bake for about 25 minutes.
- BROCCOLINI: on a baking sheet lined with parchment paper, add the 1tbsp olive oil, salt, and pepper and bake for about 15-18 minutes.
- MUSHROOM BACON: On a small baking sheet lined with parchment paper…add all the ingredients and mix well with your hands. Bake for about 20 minutes flipping halfway through.
- HERBED QUINOA: In a medium saucepan, add the oil, and quinoa, and toast for about 6 minutes. Then add in the broth or water and cover to cook. Once it's cooked and liquid has evaporated (about 10 minutes), add in the remaining ingredients.
- GARLIC KALE: in a pan, add olive oil. Then, add the kale and garlic and saute for about 6 minutes. Season with salt and pepper and set aside.
- TO SERVE: add the quinoa and kale as the base. Then top it with the broccolini, mushroom bacon, tofu, kimchi or saurkraut. Drizzle a little leftover miso sauce on the tofu.
- Enjoy!
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