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Miso-Glazed Tofu Bowl

Miso-Glazed Tofu Bowl

A delicious gluten-free plant-based meal that takes less than 30 minutes to make. Packed with garlic kale, mushroom bacon, and a delicous miso marinated tofu.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4

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!