Miso Tofu Eggplant Bowl

Miso tofu eggplant quinoa Buddha bow. So easy, so good. The complex carbohydrates from the quino, vitamins and minerals from the vegetable, and protein from the tofu makes this a great nutritious dinner, lunch, meal prep, and leftovers. I cooked my vegetables in the tofu marinade and crisped up the tofu. Served over quinoa and spinach.

Ingredients

Miso tofu:

1 tbsp miso

2 tbsp soy sauce

1 tsp Sriracha

1 tsp garlic powder

1/2 block tofu

Vegetables

4 cups Eggplant

2 cups Carrot

1/2 of an Onion

To Serve

Quinoa

Spinach

Green Onions

Cucumber

Directions

1. Cube tofu and mix marinade ingredients into a bowl. Mix in tofu and marinade for 1 hour or longer.

2. Dice onion and sauté in a pan on medium heat for 5 minutes with a splash of water. Add in chopped eggplant and carrots.

3. Heat a pan to medium heat and crisp tofu, alternating the sides every 4 minutes.

4. Pour marinade over vegetables and cook until tender.

5. Serve over quinoa or rice with spinach, cucumber, and green oniom.

6. Enjoy!