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This Vegan Tofu Mushroom 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. 

Course dinner, Main Course, Salad, sauce, supper
Cuisine American
Keyword easy tofu recipe, fall salad bowl, Healthy BBQ, healthy bowl, tofu bowl, vegan bowl, vegan dressing, vegan salad, vegan sauce
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


Tofu and sweet potato

  • 1 pack extra firm tofu
  • 2 medium sweet potatoes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp chili flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Marinated mushrooms

  • 3 cups sliced cremini mushrooms
  • 1/2 tsp olive oil
  • 1/4 tsp salt
  • 1 tsp rosemary
  • 1 tsp garlic powder
  • 1/4 tsp soy sauce
  • 1/4 tsp black pepper

Miso sesame Dressing

  • 2 inch thumb of ginger, peeled and minced
  • 2 cloves garlic minced
  • 1 tbsp sesame oil
  • 3 tbsp miso paste
  • 3 tbsp rice vinegar
  • 3 tbsp water
  • 3/4 tsp chili flakes
  • 2 tbsp soy sauce
  • 3 tbsp olive oil

Massaged kale

  • 1/2 bunch kale destemmed and roughly chopped
  • 1 tbsp apple cider vinegar


  1. Preheat oven to 450 F. Line a baling sheet with parchment paper.

  2. Cook brown rice (optional)In a large bowl, toss diced sweet potato and tofu in olive oil, garlic powder, oregano, chili flakes, black pepper and salt.Place evenly on baking sheet and bake for 25 minutes.

  3. 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.

  4. Make the dressing by whisking together ginger, garlic, sesame oil, rice vinegar, chili flakes, soy sauce, oil and water.

  5. Massage kale with apple cider vinegar until dark and wilted (about 2 minutes) and set aside.

  6. Once all components are done, serve together in a bowl and enjoy!