Never gonna stop eating quick big bowls for lunch! This one features pan-fried miso almond butter tofu and mushrooms, kimchi, quinoa, air fried sweet potato rounds, edamame, microgreens, purple cabbage, and avocado.
I love how easy tofu is to prepare for a quick bowl and how much flavor just a bit of miso adds to anything. You can have lunch in about 10 minutes basically and with flavor, so it’s a win-win!
Miso Almond Butter Tofu
Ingredients
- 8 oz. (~ ½ a box) of firm tofu
- 1 tbsp miso
- ½ tbsp coco aminos sub tamari or soy sauce
- ½ tbsp almond butter
- 2 tbsp water
- 1 garlic clove minced
Instructions
- Press the tofu to squeeze out excess liquid. I usually place a cutting board with a heavy bowl on top of it.
- Mix the miso, coco aminos, almond butter, water, and garlic in a small bowl.
- Heat a pan over medium heat with some oil.
- Coat tofu with the miso almond butter sauce.
- Add tofu to the pan. Cook each one for about 4 minutes per side.
- Add any other veggies to the pan if desired. I did mushrooms!
For more quick, easy, and flavorful lunches, check out:
Miso Brussels & Chickpeas Stir Fry with Coconut Rice
