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Miso Tofu Protein Bowl
This colourful dish is loaded with plant-based goodness, delivering 8 plant-points in bowl! It’s quick and easy to make, and the plant diversity means it’s packed with protein, fibre, antioxidants, healthy fats and iron. Perfect for when you need something speedy and nourishing.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
In a bowl, toss together the tofu, mushrooms and cornflour. Warm a generous drizzle of oil in a large frying pan set over medium—high heat, add the tofu and cook for 8—⏱️ 10 minutes until crisp and golden.
cornflour2 tablespoons
2
Remove from the heat and quickly stir in the miso, vinegar, maple and half a cup of water (about 100ml) until you have a smooth, glossy sauce. Transfer to a bowl and set aside.
3
Return the pan to medium—high heat and warm 1 tablespoon olive oil. Add the ginger, garlic and chilli, and cook for 1—⏱️ 2 minutes until fragrant.
4
Stir in the rice and cook for 3—⏱️ 5 minutes until glossy.
5
Add the cabbage, kale, carrot and edamame beans; cook for ⏱️ 5 minutes until tender. Stir through the tofu and season with tamari (to taste). Divide into bowls and enjoy!
tamari1 teaspoon
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