I felt like creating a bowl and using up what I had available. As always, it’s all about the sauce! Feel free to substitute anything; I like a mix of cooked and raw items. This one uses wholemeal linguine, rocket, shredded red cabbage, quick pickled red onions and then cooked mushrooms and grilled marinated tofu.
Mushroom & Tofu Miso Bowl
Prep time
Cook time
Total time
Tofu, mushroom, rocket and red cabbage top off noodles with a creamy deeply umami miso dressing.
Author: Deb
Recipe type: Bowl
Serves: -
Ingredients
- Handful of rocket
- Handful of finely shredded cabbage
- Wholemeal linguine
- Steamed broccoli
- Marinated tofu, grilled
- Quick pickled onions (finely shredded, tossed with white wine vinegar for 15 mins)
- SAUCE: (makes enough for 8-10 servings)
- ¾ cup soy milk
- 2 tablespoons miso paste
- 2 tablespoons maple syrup
- 1 teaspoon grated ginger
- 3 garlic cloves, crushed / grated
- 2 tablespoons rice wine vinegar
- 1 tablespoon tahini
- 1 tablespoon bottled teriyaki sauce
- 1 tablespoon caramelised onion relish
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the other bowl ingredients (or substitute with your own options).
- Sauté the mushrooms whole in a large skillet with a lid until they are tender, using a dash of soy sauce or tamari to flavour.
- Marinate the tofu in soy sauce, vegetable stock and a little tomato paste for 30 mins, then cook on both sides in a medium pan, turning twice. I used a grill pan to get the stripes. You can also use a sandwich press.
- Whilst the pasta and broccoli are cooking, put all the sauce ingredients into blender and blend until very smooth and creamy.
- Arrange items in the bowl, top with the broccoli, tofu and mushrooms.
- Serve with the sauce to pour over.