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.
Tofu Bowls
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
- Sriracha
- Rice vinegar
- Salt
- 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!
Other tofu recipes you’ll love:
Tofu Burrito Bowls
Crumbled Tofu Tacos with Kale Slaw
Honey Garlic Tofu
Tofu Egg Roll in a Bowl
Miso Ginger Tofu Bowls
Ingredients
Crispy Tofu
- 1 pack extra firm tofu, drained
- 2 tbsp tapioca flour
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 tbsp olive oil
Sesame Brussels Sprouts
- 1 lb brussels sprouts
- 1/4 cup coconut aminos
- 2 tbsp sesame oil
- 1 tbsp sesame seeds
- Pinch salt
Miso Ginger Sauce
- 1 tbsp white miso paste
- 1/3 cup coconut aminos, or low sodium soy sauce
- 1/4 cup boiling water
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 tsp grated ginger
- 2 cloves garlic, crushed
- 1 tsp sriracha
- 1 tsp tapioca flour
- Pinch salt, to taste
Serve with
- Rice
- Chopped scallions
- Sesame seeds
Directions
- Preheat the oven to 375 F
- Pat your tofu dry and crumble it into chunks in a large bowl. I use my hands to tear it apart into 1″ pieces.
- Coat the tofu in the garlic powder, salt and tapioca flour. Layer it on a large sheet pan lined with parchment paper, and drizzle 2 tbsp of olive oil over it. Toss to coat.
- Bake the tofu for 20 minutes.
- While the tofu bakes, thinly slice your brussels sprouts lengthwise. Toss them with the coconut aminos, sesame oil, sesame seeds and a pinch of salt.
- After the tofu bakes for 20 minutes, flip each piece of tofu and add the brussels sprouts to the same pan (if large enough). Bake the tofu and brussels sprouts for an additional 25 minutes.
- While that bakes, prepare your miso ginger sauce by adding the miso paste and hot water to a small bowl and whisking together until the miso is dissolved. Add in the remaining ingredients and whisk together.
- Once the tofu and brussels sprouts are ready, remove them from the oven.
- Heat a large skillet on medium heat. Once hot, cook the sauce for about 2-3 minutes on a medium/low flame until its thick.
- Once thick, add the tofu into the sauce and toss to combine for 1-2 minutes.
- Serve over rice of choice with the brussels sprouts, chopped scallions and sesame seeds.
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