Turmeric Tofu Bowl
These Miso & Turmeric Tofu Bowls are hearty, immune-boosting, and satisfying, making it a perfect lunch or dinner. Great for when you want a salad, but you don’t really want a salad. This meal is packed full of veggies, great for meal prep, and super simple to pull together.
1 cup quinoa
2 sweet potatoes
1 block of tofu
For the marinade:
5 tbsp olive oil
2 tsp Golden Turmeric Powder
1/4 tsp paprika
1/4 tsp cayenne
1/4 tsp garlic powder
For the dressing:
2 tsp white miso paste
1-2 garlic cloves
1/4 tsp sesame oil
1/2 tsp maple syrup
1/2 tsp soy sauce (or liquid aminos)
1 1/2 tsp cider vinegar
For the toppings:
handful of arugula
Boil a pot of water for the quinoa, and preheat the oven to 400. When the water comes to a boil, add the 1 cup of quinoa to the pot of water. Cook the quinoa to package instructions
While we wait for the water to come to a boil, In a bowl combine the 2 tbsp olive oil, 2 tsp turmeric paste, 1.4 tsp paprika, 1/4 tsp cayenne, 1/4 tsp garlic powder, and 1-2 garlic cloves. Stir! Taste and add S+P.
Next, Dice the sweet potatoes in to bite-sized pieces and place on a non-stick baking sheet, drizzle with olive oil and season generously with salt and pepper. Bake for 20-25 minutes.
Cut the tofu into six rectangles. I did this by cutting the tofu in half lengthwise and then into thirds. Score your tofu in a criss-cross pattern.
Toss the tofu rectangles in the marinade, and preheat a pan for pan-frying.
When the pan is hot, cook the tofu on the score side down for 4 minutes until browned and crispy, then flip and cook for 3 minutes on the other side.
At this time We can make our miso dressing. Mix the olive oil, apple cider vinegar, sesame oil, maple syrup, and soy sauce (or liquid aminos.) Toss in the blender for a nice smooth texture.
Prepare your veggies for topping, slice your cucumber, avocado, and lemon. Prepare your shredded carrots and arugula.
Your sweet potatoes should be ready now, quinoa too! Time to assemble and enjoy!