Miso Tofu Bowl

🥘 Ingredients

• rice
• sesame oil 2 tbsp
• soy 3 tbsp
• miso 2 tbsp
• fresh ginger 1 tbsp
• garlic 1 clove
• rice vinegar 2 tbsp
• maple syrup 1 tbsp
• orange zest 1 tsp
• orange juice ¼ cup
• carrots 2-3
• asparagus 1 bunch
• tofu 8 oz
• salt
• pepper
• chili flakes
• avocado 1
• microgreens
• beet cabbage sauerkraut 1 cup
• garnish

Bowl

1. 1

   Preheat oven to 425F. If serving over a grain or noodle, cook rice according to the package directions.

Miso marinade

1. 1

   Make the marinade, blending the sesame oil , soy , miso , fresh ginger , garlic , rice vinegar , maple syrup , orange zest and orange juice in a blender until smooth.

Roast

1. 1

   Slice the carrots into 1 inch strips by slicing the carrot in half lengthwise and then each half into 2-4 strips (depends on the size of your carrots); cut the strips into approximate 1 inch sections. Slice the asparagus in 1-2 inch sections. Blot the tofu with paper towels and slice into ¾-1 inch slices, blot again.
2. 2

   Line a sheet pan with parchment. Toss carrots with 1-2 tablespoons of glaze in a bowl, give a quick toss, spread out in single layer on the sheet pan. Repeat this process with the tofu and asparagus. Spoon a little more glaze on top of the tofu and season with salt and pepper and add chili flakes , if desired.
3. 3

   Bake in the preheated oven checking after 15 minutes . If the asparagus is thin, it may be ready to take out now. (Use thick asparagus if you don't want to bother with removing halfway through). Tofu and carrots will take 25 minutes . Remove from oven.

Assemble

1. 1

   Build the bowl — on top of rice, grains or noodles, arrange tofu, carrots, asparagus, avocado , microgreens , and beet cabbage sauerkraut . Add garnish as desired.