“Gourmet Vegan Brazilian Feast: Aromatic Rice Bowl with Miso-Marinated Tofu & Garlic Herb Grains”

Allergens

Soy

Ingredients

• 1 1/2 cups uncooked long
• grain rice
• 3 tablespoons white miso paste
• 1/4 cup soy sauce
• 2 teaspoons olive oil
• 16 oz firm tofu, pressed and cubed
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup parsley leaves, chopped
• 4 cloves garlic, minced
• 1/2 cup black olives, pitted and halved
• 1/2 cup cherry tomatoes, halved
• 1 medium avocado, diced
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. Cook the rice according to package instructions. Set aside.
2. In a large bowl, whisk together miso paste and soy sauce. Add olive oil and mix well.
3. Toss cubed tofu in the miso mixture until evenly coated.
4. Heat a non stick skillet over medium heat. Add marinated tofu and cook until golden brown on all sides, about 10 minutes. Set aside.
5. In a separate bowl, combine cilantro, parsley, garlic, olives, cherry tomatoes, and avocado. Toss with lime juice and season with salt and pepper to taste.
6. Assemble the rice bowls: divide cooked rice among 6 bowls. Top each with a layer of garlic herb mixture, followed by miso marinated tofu. Serve immediately.

Chef’s Insight

The flavors in this dish meld together beautifully as they sit, so feel free to prepare it ahead of time and let it rest before serving.

Notes

Fresh cilantro and parsley can be substituted with other fresh herbs if preferred.