Gather these items
To recreate this colorful bowl, you’ll need the following fresh ingredients and pantry staples:
- 1 cup cooked quinoa
- 7 oz extra-firm tofu, pressed and cubed
- 1 cup shelled edamame, cooked
- 1 cup broccoli florets, steamed or roasted
- 1 cup carrots, shredded or ribboned
- 1 cup baby spinach or kale
- 1/2 avocado, sliced
- 2 tablespoons white miso paste
- 1 1/2 tablespoons tahini
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup or honey
- 1 teaspoon fresh grated ginger
- 2-3 tablespoons warm water
- 1 tablespoon sesame seeds (optional)
- 2 teaspoons chili crisp or chili oil (optional)
- Sliced scallions (optional)
Feel free to mix up the veggies according to your preferences or what you have on hand. Don’t have tahini? Try almond or sunflower seed butter instead for a different flavor.
Directions to follow
- Cook the quinoa according to package instructions and keep it warm.
- In a nonstick pan, add a bit of oil and pan-sear the pressed and cubed tofu over medium heat. Cook until golden on all sides.
- In a bowl, whisk together the miso paste, tahini, soy sauce, rice vinegar, maple syrup, grated ginger, and warm water until smooth and pourable.
- Assemble your bowl: start with quinoa as the base.
- Arrange the tofu, edamame, broccoli, carrots, and greens over the quinoa.
- Finally, slice the avocado and place it on top.
- Drizzle generously with the miso-tahini sauce and finish with any optional toppings.
Best ways to enjoy it
The beauty of the Longevity Miso Bowl lies not just in its ingredients but also in its presentation. Arrange it beautifully in a deep bowl, ensuring each ingredient is visible. For a garnish, consider a sprinkle of sesame seeds or a swirl of chili oil for an added kick. If you’re looking for sides, pair it with a light cucumber salad or homemade pickles to balance the flavors.
Keeping leftovers fresh
This dish is perfect for meal prepping. You can store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm everything gently on the stovetop or in the microwave, stirring in a bit of water to keep the quinoa from drying out.
For extended storage, you can freeze the assembled bowl without the avocado and the sauce. Just be sure to first portion it into individual servings for easy reheating later.
Helpful cooking tips
- Pressing Tofu Properly: Ensure you press your tofu well to remove excess moisture. This will help it attain a wonderful crispy texture during searing.
- Customizing Veggies: Feel free to swap out vegetables according to the season—zucchini, bell peppers, or snap peas can all work beautifully in this dish.
- Make Ahead Sauce: To save time, you can prepare the miso-tahini sauce ahead of time and store it in the refrigerator. It’ll keep for about a week.
Creative twists
One of the great things about the Longevity Miso Bowl is how customizable it is. Try adding roasted sweet potatoes for a sweet touch or incorporate some cooked grains like farro for added texture. You can also experiment with different sauces: a peanut sauce could add an entirely new flavor profile, or you might enjoy a bit of lemon juice for a zesty kick.
FAQs
What is the prep time for this dish?
Preparing this meal typically takes about 30-40 minutes, especially if you’re multitasking.
Can I substitute the tofu for another protein?
Absolutely! Chickpeas or tempeh work great as alternatives. You could also use shredded rotisserie chicken if that fits your dietary preferences.
How can I make this recipe vegan?
This recipe is already vegan-friendly, simply ensure that your soy sauce is gluten-free if needed, and you’re all set!
This Longevity Miso Bowl is sure to become a staple in your weekly meal rotation. It’s packed with nutrients, brimming with flavors, and entirely customizable. Enjoy your culinary adventure!
