Miso Chipotle Buddha Bowl
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
- 1 tbsp miso paste
- 2 tbsp soy sauce
- 2 tbsp tahini
- 1 lime, juiced
- 1 tsp agave or maple syrup
- 3 tbsp water
- cooked quinoa
- a handful of spinach
- sliced peppers
- sliced cucumber
- sliced tomatoes
- baked miso chipotle tofu
- green onions
- miso tahini dressing
- sesame seeds . .
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Preparation
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
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
Whisk all ingredients together until smooth
