Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

Name: Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup kimchi; 3 tablespoons white miso*; ½ cup silken tofu; 2 tablespoons vegetable oil or grapeseed oil; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 2 teaspoons sugar or honey; 1 box firm tofu; 1 pound fresh broccoli; 3 tablespoons vegetable oil; 1 teaspoon kosher salt; 1 teaspoon gochugaro or 1/2 teaspoon red pepper flakes; 3 cups cooked rice or any grain of your choice; shredded carrots; thinly sliced purple cabbage; toasted sesame seeds

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Course
Main Course, Condiments, Lunch, Others
Cuisine
Asian, American, Vegetarian, Vegan, gluten-free

Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

Yosef Browning

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Our version of a Buddha Bowl showcases two main ingredients — charred broccoli and spicy baked tofu. For crunch we add shredded carrots and red cabbage, then we top it off with the creamiest vegan kimchi–miso dressing. Add rice or your favorite grain and dinner is done!

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Ingredients

For the dressing:

1/4 cup kimchi coarsely chopped*
3 tablespoons white miso*
½ cup silken tofu or use mayonnaise
2 tablespoons vegetable oil or grapeseed oil
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons sugar or honey

For the rice bowl:

1 box firm tofu drained and cut into 1-inch cubes
1 pound fresh broccoli
3 tablespoons vegetable oil divided
1 teaspoon kosher salt divided
1 teaspoon gochugaro or 1/2 teaspoon red pepper flakes
3 cups cooked rice or any grain of your choice

Optional additions:

shredded carrots
thinly sliced purple cabbage
toasted sesame seeds

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Instructions

Lay the tofu cubes on a clean kitchen towel or a few layers of paper towels and fold over the top. Place something flat on top, like a cutting board weigh it down with something heavy, like a cast iron pan or a couple of cans of beans. Let it sit for at least 20 minutes, up to 2 hours.
For the dressing: Combine the kimchi, miso, tofu, vegetable and sesame oil, vinegar and sugar in a blender and purée until smooth; season with salt, if needed. Refrigerate the dressing until ready to use; thin it with a little water if it seems too thick. The dressing can be made 4 days ahead and stored in an airtight container in the refrigerator.
Preheat the oven to 400°F (220°C) and set a rack in the middle.
Rinse the broccoli and pat dry. Trim the dry ends and peel any tough skin from the stems and slice straight through the broccoli to break it into several large florets. Add the broccoli to one side of a baking sheet and toss it with 2 tablespoons of the oil, and half the kosher salt and gochugaro.
In a medium bowl, gently toss the tofu with 1 tablespoon of the oil, and half the other half of the salt and gochugaro. Lay the tofu in a single layer on the other side of the baking sheet from the broccoli. Roast for 20 minutes, then flip both the broccoli and tofu. Roast for another 10 to 15 minutes, until broccoli is brown in spots and the tofu is crisp and puffed.
Divide the rice between 4 bowls and top with broccoli, tofu and some carrots and cabbage, if you’re using it. Drizzle over some of the Miso-Kimchi Dressing and serve.