Miso tofu bowls

This is a great recipe to make a large batch of and eat throughout the week. I will typically prep all the ingredients on a Sunday, store them in separate containers and then assemble the bowls for a quick lunch. 

Miso Tofu Bowls


Miso Marinade and sauce

  • 4 tbsp white miso paste
  • 2 tbsp rice wine vinegar
  • 4 tsp toasted sesame oil
  • 4 tsp maple syrup
  • 2 tsp chili paste


  • 1 lb extra firm tofu
  • 1/2 cup brown rice
  • 1/2 bunch kale, stemmed and coarsely chopped
  • 6 radishes, thinly sliced
  • 3 carrots, shredded
  • 1/3 cup edamame beans
  • 1 cucumber, diced
  • 3 green onions, finely sliced


  • 5 sheets nori (toasted seaweed)
  • 1/4 cup sesame seeds


Marinade and Tofu

  • Preheat oven to 360°F. Cube tofu.
  • Whisk all marinade ingredients in a medium bowl.
  • Place tofu on oiled baking sheet and bake for about 20 minutes, turning once. Remove from oven and brush about 1/2 the marinade on the cubes. Return to oven for another 10 minutes.


  • Tear nori sheets into small enough pieces to fit in a coffee grinder or similar. Grind into small flakes.
  • Add sesame seeds and pulse a couple times in grinder. Store in an airtight jar.


  • Cook rice. While rice is cooking use a steamer to steam kale on top of rice pot.
  • Take the rest of the marinade and add about 1 tsp or so of water to create a dressing
  • Assemble bowls. I use rice as the base and then add each of the ingredients to my liking. I then drizzle with the dressing and if I have it, add pickled ginger.