Miso Tofu Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Marinated baked tofu with roasted vegetables, rice, avocado, and pickled vegetables, finished with a miso vinaigrette. A nourishing, adaptable bowl that can substitute fish or chicken.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2-3 medium carrots- peeled or scrubbed (or sub sweet potato, yam, parsnips or other veggies)
- 1 small bunch of asparagus (about 7 oz.) or sub green beans
- 8 ounces tofu – extra firm (or add salmon or chicken breast…see notes)
- salt and pepper and optional chili flakes to taste
- 1 avocado, sliced
- 1 cup beet cabbage sauerkraut (optional, or sub kimchi or kraut)
- microgreens or sprouts
- Garnish options- thin radish slices, toasted sesame seeds, or furikake, roasted cashew, ¼ cup cilantro, scallions or chives
- Serve over Seasoned Rice, Black rice or Soba Noodles
- 2 tablespoon sesame oil
- 3 tablespoons soy
- 2 tablespoons miso
- 1 tablespoon fresh ginger
- 1 garlic clove
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon orange zest
- 1/4 cup orange juice
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 1761mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 560mg
- Calcium
- 127mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1761MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.