“Japanese Vegan Tofu Avocado Miso Breakfast Bowl – A Scrumptious Start to Your Day”
This vegan Japanese Tofu Avocado Miso Breakfast Bowl is a scrumptious and easy-to-make recipe that brings together delightful flavors and textures in a beautiful presentation. Perfect for a plant-based start to your day, this dish will transport you straight to the Land of the Rising Sun!
Allergens
Soy (from miso paste and tofu)
Ingredients
- 1 block (200g) firm tofu
- 2 ripe avocados
- 4 tbsp miso paste (white or red miso)
- 2 cups cooked short
- grain rice
- 1 cup mixed pickled vegetables
- 1/2 cup edamame, shelled and cooked
- 2 tbsp black sesame seeds, toasted
- 1 tsp wasabi powder (optional)
Instructions
- Drain and press the tofu for 10 minutes to remove excess water. Slice into 8 even pieces. Cut avocados in half, remove the pit, and slice each half into 3 wedges. In a small bowl, mix miso paste with 2 tbsp water until smooth. Assemble the bowls: place 1/2 cup cooked rice at the bottom of each bowl, followed by tofu slices, avocado wedges, mixed pickled vegetables, and edamame. Drizzle miso sauce over each ingredient layer. Sprinkle with black sesame seeds and add a pinch of wasabi powder if desired.
Chef’s Insight
The contrasting colors and textures of this dish make it a feast for both the eyes and palate.
Notes
Feel free to add more wasabi for a spicier kick.