Recipe – Miso tofu bowl

I’m not vegan (if you follow my Instagram you’ll know this!) but I do like to experiment with different foods and it just so happens that this recipe is vegan friendly!

Before trying this recipe, I’d always unfairly dismissed tofu as being a bit pointless, but after giving it a try I have to admit I was wrong! It reminds me of a much lighter version of paneer (but without all the calories!) and definitely benefits from a bit of marinading, but it holds its shape through cooking and is a great healthy meat alternative

Aside from marinading, the whole dish will be ready in the time it takes the rice to cook


Serves 2


  • 1 x 280g pack of Tofoo naked extra firm tofu
  • 2 tablespoons miso paste
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • Handful of chestnut mushrooms, sliced
  • 1 clove of garlic, crushed

To serve

  • Boiled rice
  • Courgette ribbons
  • Cooked edamame beans
  • Sesame seeds (I used white & black)



If you have time, marinate your tofu the night before you want to cook it to really impart some flavour, if not an hour or so should do. Cut the tofu into chunks and mix in a bowl with the miso paste, rice wine vinegar, sesame oil and salt & pepper then place in the fridge to marinate

When you’re ready to cook, grab a large saucepan of water and set the rice to boil

Heat a frying pan over a medium heat and start to gently fry the mushrooms. When they’ve softened slightly, add in the tofu (marinade and all) and the garlic, and fry until the tofu is nice and golden all around and the mushrooms have browned

Check the rice is cooked then drain, and serve alongside the tofu, edamame beans & courgette ribbons. Sprinkle with sesame seeds & serve!




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