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    Tofu Buddha Bowl with Ginger Miso Tahini

    • Lunch
    • Vegan
    • Vegetarian
    • 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 Original , 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
    ½ cup tahini
    2 tsp white miso paste
    1” piece fresh ginger , peeled and grated
    2 tsp Sriracha , (more or less to taste)
    1 lime , juiced
    ½ cup water


    1. 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.
    2. 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.
    3. 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.


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