Miso Tofu Breakfast Bowl Recipe

About this recipe

A savory breakfast bowl featuring miso-marinated tofu, steamed rice, and sautéed vegetables. This hearty dish is packed with protein and umami flavor to start your day strong.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - Yutaka White Miso Paste
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 30G Shiitake Mushrooms, 30G
• 1 Bunch Spring Onions 1 Bunch
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• - Schwartz Sesame Seeds
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• - Biona Organic Risotto Brown Rice
• 400G Whole Chickpeas In Water

Instructions

1. 1. Slice the tofu into cubes and mix it with miso paste, soy sauce, rice vinegar, and sesame oil in a bowl. Let it marinate for 15 minutes.
2. 2. Rinse the brown rice under cold water and cook it with 240 ml of water until tender, about 20 minutes. Keep warm.
3. 3. Heat a non-stick pan and sauté the marinated tofu until golden and slightly crispy on all sides, about 5 minutes.
4. 4. In the same pan, add sesame oil and sauté minced garlic, ginger, and sliced shiitake mushrooms for 3-4 minutes.
5. 5. Add baby spinach to the mushrooms and stir until wilted, about 2 minutes. Season with a splash of soy sauce.
6. 6. Dice the spring onions finely and toast the sesame seeds in a dry pan until fragrant, about 1 minute.
7. 7. Assemble the bowl with cooked rice as the base, followed by sautéed tofu, vegetables, and garnish with spring onions and sesame seeds.