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Miso Ginger Tofu Buddha Bowl

Recipe Courtesy of: Oscar


  • 1 12oz package of extra firm tofu, cubed and pressed
  • 1 cup Organic Miso Ginger Dressing, divided in half
  • 1 tsp rice wine vinegar
  • 1 tsp tamari
  • 1 tsp toasted sesame oil
  • 2 cups steamed broccoli
  • 2 cups chopped romaine
  • 2 large carrots, shredded
  • 2 cups snap peas, blanched
  • 1 watermelon radish, sliced
  • 2 cups cooked soba noodles
  • sesame seeds for garnish


  1. Marinade tofu in 1/2 cup Organic Miso Ginger dressing for 2 hours or overnight. Preheat oven to 375°F and bake tofu for 20-30 minutes, or until light golden brown. Remove from oven and add remaining Miso Ginger Dressing.
  2. Whisk together rice wine vinegar, tamari, and toasted sesame oil. Toss broccoli, snap peas, and romaine in dressing. Set aside.
  3. Construct bowl by adding 1 cup soba noodles, 1 cup broccoli, 1 cup romaine, half of the tofu, radish and carrot. Sprinkle with sesame seeds and serve with desired hot sauce.

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