Miso ginger tofu bowls are the perfect plant-based dinner. Crispy, baked tofu tossed in a sticky ginger miso sauce, and served over white rice with sesame brussels sprouts.
I’m a true believer that everything tastes better in a bowl, and these miso ginger tofu bowls are no exception. The miso ginger sauce is so easy to whip up, but if you don’t have all of the ingredients around, using a store-bought sauce is just as delicious!
Honestly, anything to make dinner prep easier is a win in my book.
Tofu is so versatile, and one of my favorite vegan proteins to cook with. It takes on any flavor you give it, and is a low-cost protein option to fit into your dinner rotation.
One of my favorite ways of preparing tofu recently has been to drain it and tear it apart into chunks. The smaller they are, the crispier they become, and they’ll definitely look more appealing to non-tofu eaters.
The crispy tofu nuggets are tossed in a sticky miso ginger sauce, made in my favorite stainless steel pan. It pairs perfectly with fluffy white rice and roasted vegetables.
Miso Ginger Sauce
The homemade miso ginger sauce is so delicious, and can be used as a sauce for veggies, fish, and even chicken. Here’s what you’ll need:
- Miso paste
- Coconut aminos
- Honey or maple syrup
- Grated ginger and garlic
- Rice vinegar
- Tapioca flour
It’s slightly sweet with a nutty savory flavor, and is truly the perfect marinade for any protein.
These miso ginger tofu bowls with sesame brussels sprouts are the perfect way to pack in more plant-based protein into your week. Whether you’re new to tofu or are just looking for new vegan recipes, you’re going to love this one!