Best made with:
Tofu Buddha Bowl with Ginger Miso Tahini
- Under 30 min
- Smoked Tofu
Nutritious and packed with protein. Enjoy our Smoked Tofu on a bed of quinoa, and a mix of fresh veggies. Top it off with a sweet Miso Tahini dressing.
|1 pkg||Sunrise Smoked Tofu , cubed|
|1 Tbsp||extra virgin olive oil|
|2 cups||button mushrooms , quartered|
|½||red onion , finely sliced|
|2 cups||chopped kale|
|salt and pepper|
|½||English cucumber , cubed|
|1||avocado , cubed|
|2 cups||halved cherry tomatoes|
|½ cup||fresh mint leaves|
|2 fresh||limes , quartered|
GINGER MISO TAHINI DRESSING
|2 tsp||white miso paste|
|1” piece fresh ginger , peeled and grated|
|2 tsp||Sriracha , (more or less to taste)|
|1||lime , juiced|
- Place all ingredients in a blender and blend until smooth. Store in a squeeze bottle for easy serving. This dressing keeps in the fridge for 1 week.
- Bring vegetable stock to a boil, then add quinoa and simmer covered for 10 minutes or until fluffy and tender. While quinoa is cooking, sauté onions, mushrooms, chopped kale and cubed Smoked Tofu, salt and pepper in a fry pan for 4-5 minutes, turn off heat and cover.
- Just before serving, stir chopped cilantro and sunflower seeds into quinoa and divide evenly between bowls. Drizzle each bowl with 1 Tbs. Ginger Miso Tahini Dressing. Divide warm mushroom, tofu and kale mixture between each bowl as well as cucumber, cherry tomatoes and avocado. Drizzle additional dressing on top to taste, sprinkle with toasted sunflower seeds and serve with fresh mint and/or micro sprouts and lime slices.