Vegan miso bowl with black cabbage

Aromatic miso bowl with whole grain rice and lots of healthy vegetables, coated in a delicious miso dressing. Pair with cubes of roasted tofu for a satisfying and nutrient-rich bowl for every day.

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 537kcal

Ingredients

FOR THE RICE:

240 g Rice cooked, I use an organic whole grain rice

FOR THE BLACK CABBAGE:

200 g Black cabbage cleaned, washed and cut into strips, the stalk can be used as well
15 ml Tamari Soy sauce or coconut Aminos
30 ml Orange juice

FOR THE REST:

200 g fresh arugula washed
1 Piece red bell bell pepper Stalk removed and cut into strips
2 Piece medium carrots cut into strips
200 g Smoked tofu diced

FOR THE MISO DRESSING:

Portion of miso dressing (To the recipe)

TO SERVE:

Vegan pita Flatbread or naan
Fresh coriander greens

Metrisch - Tassenangaben

Instructions

Cook rice according to package directions.
240 g Rice
Make one serving of miso dressing.
Portion of miso dressing
Place a large and a small pan on the stove and let them get hot.
Toast tofu cubes in small skillet on all sides. I don't use any additional oil, they still get super crispy.
200 g Smoked tofu
Add black cabbage to large skillet, add tamari and orange juice. Stir and steam covered for about 10 minutes until cabbage is tender.
200 g Black cabbage, 15 ml Tamari, 30 ml Orange juice
Divide rice into bowls, arrange black cabbage, arugula, carrots and peppers.
1 Piece red bell bell pepper, 2 Piece medium carrots, 200 g fresh arugula
Add tofu cubes on top and finish with miso dressing.
Decorate with naan and fresh herbs as desired. enjoy!
Vegan pita, Fresh coriander greens
Tastes best fresh.

Nutrition