Last Minute MISO TOFU (No Marinating Needed & Easy AF!) / High Protein Vegan Bowl

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso has a milder flavor and is lower in sodium.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh is higher in protein, while chickpeas are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

nori

🥗Healthier: seaweed flakes

💰Cheaper: none

Seaweed flakes provide similar flavor at a lower cost.

Cut the block of extra firm tofu into thin squares.

Heat a non-stick pan over medium heat and add enough oil to coat the bottom.

Cook the tofu on each side for about 3-5 minutes until golden.

While the tofu cooks, prepare the sauce by mixing white miso, minced garlic, soy sauce, apple cider vinegar, and maple syrup in a bowl.

Check the tofu and flip it to ensure even cooking until golden brown.

Prepare vegetables like cucumbers, bell peppers, and broccoli while the tofu is cooking.

Pour hot water over the broccoli and frozen edamame beans to slightly cook them.

Once the tofu is golden, turn down the heat and pour the sauce over the tofu, mixing well to coat each piece.

Cook the tofu with the sauce on low heat for a few minutes to let the garlic cook and the flavors meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens