Miso Tahini Tofu Power Bowl

This miso tahini tofu power bowl is one of my go-to meals when I want something super satisfying, full of flavor, and loaded with good-for-you ingredients.

It’s warm, creamy, savory, crunchy, and fresh—all in one bite.

It’s the kind of meal that makes you feel good after you eat it, not heavy or tired.

Plus, it looks beautiful in a bowl.

Why I Love This Recipe

This bowl has been in my weekly rotation for years. I started making it when I wanted something hearty but plant-based. It checks all the boxes and hits every craving: salty, creamy, tangy, crunchy, and fresh. Here’s why I keep coming back to it:

The tofu is crispy and golden—not mushy.
The sauce is so good you’ll want to drizzle it on everything.
Every bite is balanced with veggies, protein, and grains.
Easy to meal prep, and leftovers stay great.
It’s flexible—switch up veggies or grains with what you have.

Servings: 4 bowls
Total Time: 45 minutes

What You’ll Need

Ingredients

1 block (14 oz) extra-firm tofu, pressed and cubed
1 tbsp cornstarch
1 tbsp olive oil
1 cup uncooked quinoa
2 cups water
1 cup shredded red cabbage
1 cup shredded carrot
1 small head of broccoli, cut into florets
2 green onions, sliced
1 tbsp sesame seeds (for topping)

Miso Tahini Sauce

1/4 cup tahini
1 tbsp white miso paste
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 garlic clove, grated
2–3 tbsp warm water (to thin)

Tools Needed

Cutting board + knife
Mixing bowls
Saucepan with lid
Baking sheet + parchment paper
Small whisk or fork
Garlic grater or microplane
Serving bowls

Pro Tips

Press your tofu well—20 minutes minimum—so it crisps up better.
Use parchment paper so the tofu doesn’t stick.
Taste your sauce and adjust the maple or vinegar to your liking.
Slice veggies thin for best texture.
Let the quinoa cool slightly so it doesn’t wilt the raw veggies.

Substitutions & Variations

Swap quinoa for brown rice, couscous, or cauliflower rice
Use peanut butter instead of tahini for a different flavor
Add avocado slices for creaminess
Swap veggies for kale, spinach, or bell peppers
Add a soft-boiled egg or edamame for extra protein

Make Ahead Tips

Cook quinoa and roast tofu ahead of time; store in fridge up to 4 days
Shred carrots and cabbage in advance and keep them sealed
Make sauce and store in a jar for up to 5 days—it thickens in fridge but loosens when warmed slightly

Recipe Instructions

Step 1: Cook the Quinoa

Ingredients used: 1 cup uncooked quinoa, 2 cups water
Rinse quinoa in a fine mesh strainer. In a small saucepan, bring water to a boil. Add quinoa, reduce to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

Step 2: Prep the Tofu

Ingredients used: 14 oz tofu (pressed, cubed), 1 tbsp cornstarch, 1 tbsp olive oil
Toss tofu cubes in a bowl with cornstarch until lightly coated. Drizzle with olive oil and gently toss again.

Step 3: Bake the Tofu

Spread tofu on a parchment-lined baking sheet. Bake at 400°F for 25–30 minutes, flipping halfway, until crispy and golden brown.

Step 4: Steam the Broccoli

Ingredients used: 1 head broccoli, cut into florets
Place broccoli florets in a steaming basket or small saucepan with 1 inch of water. Cover and steam for 4–5 minutes until bright green and tender.

Step 5: Make the Miso Tahini Sauce

Ingredients used: 1/4 cup tahini, 1 tbsp white miso, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 garlic clove (grated), 2–3 tbsp warm water
Whisk tahini, miso, soy sauce, vinegar, maple syrup, and garlic in a bowl. Add warm water 1 tbsp at a time until smooth and pourable.

Step 6: Assemble the Bowl

Ingredients used: Cooked quinoa, baked tofu, steamed broccoli, shredded red cabbage, shredded carrot, sliced green onion, sesame seeds, sauce
Add a scoop of quinoa to the bottom of each bowl. Top with tofu, broccoli, cabbage, and carrot. Drizzle with miso tahini sauce. Garnish with green onions and sesame seeds.

Macros (Per Serving – estimate)

Calories: 430
Protein: 20g
Carbs: 38g
Fat: 22g
Fiber: 6g

Why This Recipe Works (Quick Science)

Cornstarch + oil creates a light crust on tofu that crisps up in the oven.
Tahini + miso gives a deep umami flavor that balances the acid and sweetness.
Steaming broccoli keeps the texture soft but not mushy.
Layering textures (crunchy raw, soft grains, creamy sauce) keeps each bite interesting.

Common Mistakes

Not pressing the tofu long enough – leads to soggy cubes.
Skipping the cornstarch – you won’t get that golden crust.
Over-steaming the broccoli – it turns mushy fast.
Using cold quinoa right from the fridge – it makes the bowl taste flat.
Adding too much water to the sauce – it gets runny quick.

What to Serve With

A side of kimchi or pickled veggies
A light miso soup
Fresh sliced oranges or mango for a bright contrast
Sparkling water with lemon or green tea

FAQ

Can I use air fryer for tofu?
Yes! Air fry at 375°F for 15–18 minutes, shaking halfway.

What if I don’t have miso paste?
Try a splash of soy sauce and a little more tahini. It won’t be quite the same, but still tasty.

How long does the sauce last?
Up to 5 days in the fridge. It will thicken, but you can stir in warm water to loosen it.

Can I eat this cold?
Yes! It’s great as a cold lunch bowl the next day.

Is it gluten-free?
Yes, just make sure your soy sauce and miso are labeled gluten-free.

Leftovers & Storage

Store everything in separate containers if you can.

Tofu: 3–4 days in fridge, best reheated in oven or air fryer
Sauce: up to 5 days
Quinoa and veggies: 4 days
Keep the bowls from getting soggy by adding sauce right before eating.

Final Thoughts

This miso tahini tofu power bowl is one of those meals you’ll keep craving. It’s comforting, colorful, and nourishing. Whether you’re meal prepping or making it fresh, it always delivers big flavor and a happy belly. Give it a try, and don’t forget to drop a comment letting me know how yours turned out or if you made any fun swaps!