Ingredients
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For the Miso Tofu:
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8 oz firm tofu, cubed
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2 tablespoons white miso paste
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1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 teaspoon maple syrup
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1/2 teaspoon grated fresh ginger
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1/2 teaspoon sesame oil
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For the Bowl:
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1 cup cooked brown rice
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1/2 cup steamed broccoli florets
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1/2 cup sliced cucumber
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1/2 cup shredded carrots
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1/4 cup sliced scallions
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1 Sesame seeds for garnish (optional)
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1 Nori seaweed strips for garnish (optional)
Directions
This recipe combines the savory umami of miso-marinated tofu with fresh, crunchy vegetables and brown rice to create a wholesome and flavorful breakfast inspired by Japanese cuisine.
Customize your breakfast bowl by adding your favorite Japanese-inspired toppings or seasonings. This hearty meal is a great way to enjoy the flavors of Japan in the morning.
Steps
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1
Done
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For the Miso Tofu: |
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2
Done
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In a small bowl, whisk together the white miso paste, soy sauce (or tamari), rice vinegar, maple syrup, grated ginger, and sesame oil to create a marinade. |
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3
Done
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Place the tofu cubes in a shallow dish and pour the miso marinade over them. Gently toss to coat the tofu evenly. |
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4
Done
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Cover the dish and let the tofu marinate in the refrigerator for at least 30 minutes, or longer for more flavor. |
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5
Done
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After marinating, heat a non-stick skillet over medium-high heat. Add the marinated tofu cubes and cook for 3-4 minutes per side until they become golden and slightly crispy. Remove from heat. |
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6
Done
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For the Bowl: |
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7
Done
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In serving bowls, divide the cooked brown rice among them. |
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8
Done
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Arrange the steamed broccoli florets, sliced cucumber, shredded carrots, and sliced scallions over the brown rice. |
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9
Done
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Top each bowl with the miso-marinated tofu cubes. |
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10
Done
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Garnish with sesame seeds and nori seaweed strips, if desired. |
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11
Done
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Serve your Vegan Japanese-Inspired Miso Tofu Breakfast Bowl hot and enjoy the Japanese-inspired flavors. |
