Vegan Miso Sesame Tofu Bowl

This Vegan Miso Sesame Tofu Bowl takes less than 30-minutes to make and is packed with flavor from marinated mushroom, garlicky baked tofu and an umami-packed miso sesame sauce. 

This bowl is inspired by the Sweetgreen Shroomami bowl. Unfortunately, we don’t have Sweetgreen here in Canada, but I tried it when I lived in Baltimore and completely fell in love. It’s a mix of marinated mushrooms, garlicky baked tofu, and massaged kale all topped with an umami-packed miso sesame sauce. Not to brag, but I think I nailed the flavors while still making this recipe in less than 30 minutes.

Why you’ll love this Vegan Miso Sesame Tofu Bowl

• It’s the perfect balance of fall flavors, like my Carrot, Sweet Potato and Ginger Soup, without being in-your-face pumpkin spice (aka, you can eat it any time of year and still love it!).
• It comes together in 30 minutes, just like my Creamy Vegan Coconut Lentil Soup, making it the perfect weeknight dinner recipe.
• The dressing is so flavourful you’ll probably want to drizzle it on everything.
• It’s packed with plant-based protein, fiber and energizing carbohydrates, just like my Vegan Chili Recipe, so it’ll keep you satisfied after eating!
• You can double the recipe to have for leftovers the next day.
• It’s a one-bowl, one-pan meal (unless you want to serve it with rice, too).

I’ve already made this bowl twice since testing the recipe less than a week ago, it’s that good.

Main ingredients

The great part about a ‘bowl’ recipe is that they usually can be made pretty quickly since all components can be made at the same time! The same can be said for my Vegan Burrito Bowl with Spicy Lime Sauce.

Garlicky tofu and sweet potato: We toss the tofu and sweet potato in the same bowl with olive oil, garlic powder, oregano, salt and pepper to make them super flavorful! If you’ve never made tofu before, don’t worry, it’s super easy to make! We also use it a similar tofu recipe in my Apple Radicchio Maple Balsamic Salad.

Marinated mushrooms: While the tofu and sweet potato are cooking, we let the mushrooms sit in an olive oil, garlic powder, rosemary, soy sauce combination to make them absolutely mouth-watering. Then we combine them with the tofu and sweet potato to make them slightly crispy.

Miso sesame dressing: An umami-packed combination of miso paste, soy sauce, sesame oil, fresh garlic and ginger, rice vinegar and olive oil. Seriously, I could drink this straight up, it’s that good. For more salad dressing recipes, check out my Maple Balsamic Salad Dressing, Creamy Maple Dijon Salad Dressing or Spring Vegan Salad with Creamy Dijon Dressing.

Massaged kale: We massage the kale with apple cider vinegar to make it more tender and palatable.

How to make this tofu bowl:

1. Preheat oven to 450 F. Line a baking sheet with parchment paper.
2. Cook brown rice (optional)
3. In a large bowl, toss diced sweet potato and tofu in olive oil, garlic powder, oregano, chili flakes, black pepper and salt.
4. Place evenly on baking sheet and bake for 25 minutes.
5. Meanwhile, in the same bowl, toss sliced mushroom in olive oil, rosemary, soy sauce, garlic powder, and black pepper. Let sit for 12 minutes, then add onto the baking sheet with tofu and sweet potato. Continue cooking for the remainder 13 minutes.
6. Make the dressing by whisking together ginger, garlic, sesame oil, rice vinegar, chili flakes, soy sauce, oil and water.
7. Massage kale with apple cider vinegar until dark and wilted (about 2 minutes) and set aside.
8. Once all components are done, serve together in a bowl and enjoy!

Storing leftovers:

Leftovers for this bowl can be stored in an airtight container for 4-5 days. I recommend storing the dressing in a separate container for up to one week.

Recipe notes:

• Feel free to swap the sweet potato for regular potato or butternut squash if you prefer.
• You can swap the brown rice with quinoa, couscous, or any other grain of choice.
• The salad dressing can be adjusted based on your taste buds. It’s quite garlicky as is, so if you don’t love garlic, feel free to half the amount or even omit.
• This recipe can be made in an air fryer by cooking the sweet potato and tofu at 400 F for 25 minutes and adding the mushroom half way through.
• You’ll likely have leftover dressing that can be used in other salads or even stir-fries.

I hope you love this recipe as much as I do! Make sure to leave me a rating and review, and don’t forget to check out my Pinterest page for even more recipes like this! Tag me on Instagram if you try it out, I’d love to see a photo!

Recipes like this tofu bowl

Sesame Tofu Sheet Pan Recipe

Balsamic Glazed Tofu Salad with Pineapple

Best Ever Tofu Scramble [Vegan + Gluten-Free]

Easy Vegan Cashew Tofu

Peanut Lime Tofu Wrap

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