Buddha Bowl of the Week: Mi-So Free-Keh Bowl with a Miso Tahini Dressing

Another week, another bowl! Seriously, bowls are my favourite lunches to prep. So easy and fun, you can get creative with many recipes like you can find here. This week a bowl with miso-glazed tofu, freekeh grains and a miso-tahini dressing. Enjoy and don’t forget to share your creations on Instagram and tag @VeganishRecipes.


September 18, 2017
: 2
: 15 min
: 15 min
: 30 min
: easy


  • 1 cup of freekeh
  • 150g of firm tofu
  • 3 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 1 tbsp soy sauce or tamari
  • 1 tsp of cooking sake (optional)
  • 1 cup of edamame beans
  • 1 handful of spinach leaves
  • 1 zucchini, sliced
  • 1/2 cup of sauerkraut or pickled red cabbage
  • For the dressing:
  • 1 tablespoon tahini
  • 1/2 teaspoon miso paste
  • 1 tablespoon tamari
  • 1 tablespoon maple syrup
  • 1/2 teaspoon garlic powder
  • 1 tablespoon water
  • Step 1 Prepare the tofu marinade by adding the maple syrup, rice wine vinegar, mirin, soy sauce and cooking sake in a bowl. Slice the tofu and leave to marinade for 15 minutes.
  • Step 2 Cook your freekeh as described. Mine cooked for 6 minutes in the microwave and had to leave it covered for another 10 minutes.
  • Step 3 Steam the edamame in your microwave or steam basket.
  • Step 4 Roll your zucchini slices into little balls.
  • Step 5 Bake the tofu with marinade in a large pan until golden brown, for approx. 5-8 minutes.
  • Step 6 To make the dressing, just add all the ingredients to a small bowl and whisk until combined.
  • Step 7 Assemble the bowl: add all the ingredients and drizzle with the sauce.
  • Step 8 For food prep, I pack the sauce separately as I don’t want to get my bowl to become soggy.

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