Vibrant Vegan Miso Grain Bowl with Brown Basmati, Baked Tofu & Sesame-Ginger Dressing
This vibrant vegan miso grain bowl combines nutty brown basmati rice, baked tofu, and a mix of crisp vegetables with a creamy sesame-ginger miso dressing. Perfect for a quick, nutrient-dense meal, it offers a satisfying balance of protein, fiber, and bold umami flavors.
Ingredients
Miso Bowl Ingredients
- 1 cup cooked brown basmati rice
- 1/2 cup precooked edamame reheated if needed
- 1/2 cup shredded carrots
- 1/2 cup sliced radishes
- 1/2 cup frozen roasted corn reheated
- 1/2 cup sliced Persian cucumbers
- 1/2 cup pickled red cabbage
- 1/2 block baked tofu cubed; store-bought or homemade
- 1/2 cup miso paste
- 2 tbsp liquid aminos
- 2 tbsp lemon juice
- 1 tsp sriracha
- 2 cloves garlic minced
- 2 tbsp agave syrup
- 2 tsp fresh ginger minced
- 2 tbsp toasted sesame oil
- 1/2 cup water to thin dressing
Instructions
Miso Bowl Assembly
- Cook brown basmati rice according to package instructions or use leftover rice.
- Reheat frozen corn and precooked edamame briefly in a skillet.
- Slice Persian cucumbers, radishes and shred carrots. Keep pickled cabbage ready.
- Press tofu to remove excess water, cube, lightly season, and bake until golden edges form.
- Prepare dressing by whisking miso paste with liquid aminos and lemon juice until smooth. Add minced garlic, ginger, sriracha, agave, toasted sesame oil, and water to reach a pourable consistency.
- Assemble bowls starting with a base of brown rice. Arrange reheated edamame, roasted corn, shredded carrots, sliced radishes, cucumbers, and pickled cabbage in sections.
- Place baked tofu on top and drizzle generously with miso-sesame dressing. Garnish with sesame seeds or lemon wedge if desired.
Notes
- Use leftover rice to save time.
- Keep fragile vegetables separate until serving to maintain crunch.