Miso Chipotle Buddha Bowl
Ingredients
- Tofu Marinate Ingredients
- 1 block of firm tofu, drained and pressed, cut into cubes
- 1 tbsp of my *easy chipotle sauce (read below)
- 1 tbsp miso paste
- 1 tbsp avocado oil
- 1 tbsp sesame oil
- 1/2 tbsp agave or maple syrup
- 1 tbsp soy sauce
- Dressing Ingredients
- 1 tbsp miso paste
- 2 tbsp soy sauce
- 2 tbsp tahini
- 1 lime, juiced
- 1 tsp agave or maple syrup
- 3 tbsp water
- ingredients
- ✅Cooked quinoa
- ✅A handful of spinach
- ✅Sliced peppers
- ✅Sliced cucumber
- ✅Sliced tomatoes
- ✅Baked miso chipotle tofu
- ✅Green onions
- ✅Miso tahini dressing
- ✅Sesame seeds
Preparation
Tofu Instructions
Whisk together ingredients (except tofu), and marinate tofu cubes in a large bowl for at least an hour (overnight is best)
In a single layer, lay tofu pieces on a parchment lined baking sheet and bake in a preheated oven at 400 degrees F for 25 mins
Flipping at the half way point
Dressing Instructions:Whisk all ingredients together until smooth
Once you have prepared your tofu and dressing, build your bowl with these ingredients
I have posted my easy chipotle sauce before but in case you missed it; blend two cans of chipotles in adobo sauce until smooth. You can find this at most grocery stores. Use what you need, put remaining in a freezer bag, lay flat and freeze. This way you can just break off small chucks as needed for future recipes.
