Miso-Balsamic Tofu Rice Bowls
Prep time
Cook time
Total time
Serves: 4 bowls
For the tofu
  • 1 tablespoon Pompeian’s Organic Balsamic Vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 14 ounces firm tofu, sliced into ½-inch pieces and pressed between kitchen towels to remove moisture
For the sauce
  • ¼ cup tahini
  • 1 teaspoon miso
  • 1 teaspoon Pompeian’s Organic Balsamic Vinegar
  • juice of half a lemon
  • 1 tablespoon maple syrup
  • 2 teaspoons soy sauce
For the bowls
  • A few handfuls of washed lettuce or arugula
  • 2 carrots, washed and julienned
  • Steamed green beans or another green veggie
  • 4 cups of cooked white rice or another favorite grain
  • Handful pumpkin or sesame seeds for garnish
  1. Preheat the broiler. Put your oven rack on the second-to-top slot.
  2. In a large bowl, mix together the marinade ingredients. Add the tofu slices and very gently toss together. Let this sit while the broiler heats up.
  3. Meanwhile, make the dressing by stirring together all the ingredients. No need for a food processor - just add a teaspoon or two of hot water if it seems too thick to stir. Prep all the veggies you need, and cook the rice or grains if you need. (Here are some notes about cooking grains.)
  4. When the broiler's ready, arrange the tofu in a single layer and put it in the oven. Watching carefully to be sure it doesn't burn, cook for about 5 minutes a side, until the edges are browned and the tofu is firm.
  5. For each bowl, place about 1 cup of rice and arrange two pieces of tofu and some lettuce, carrots, and green beans on top. Drizzle with the tahini dressing and top with seeds. Serve more dressing on the side.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2017/09/miso-balsamic-tofu-rice-bowls.html