This bowl is hearty, healthy, and packed with flavor.
The creamy miso tahini dressing brings it all together in the best way.
I’ve been making this for years when I want something filling but still clean and feel-good.
It’s a great lunch or dinner, and the leftovers taste amazing.
🌟 Why I Love This Recipe
This bowl is a weekly staple in my kitchen. It hits every craving—savory, creamy, fresh, and a little crunchy.
- It keeps me full for hours.
- It’s loaded with plant-based protein.
- Everything can be prepped ahead of time.
- The miso tahini dressing is good on everything.
- It’s great hot or cold.
🍴 Servings & Cook Time
- Serves: 4
- Cook Time: 35 minutes
🛒 What You’ll Need
For the Bowl
- 1 block (14 oz) extra-firm tofu, pressed
- 1 tbsp olive oil
- Salt to taste
- 1 cup dry quinoa
- 2 cups water
- 1 cup shredded purple cabbage
- 1 cup sliced cucumber
- 1/2 cup shredded carrots (or quick-pickled carrots)
- 2 green onions, sliced
- 1 tbsp sesame seeds
For the Miso Tahini Dressing
- 3 tbsp tahini
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 2 tbsp water (more to thin, if needed)
- 1 tsp sesame oil
- 1 small garlic clove, minced
🔧 Tools You’ll Need
- Knife
- Cutting board
- Mixing bowls
- Medium saucepan
- Baking sheet
- Parchment paper
- Whisk or small blender
- Clean kitchen towel or tofu press
💡 Pro Tips
- Press the tofu well—it makes it crispier.
- Use parchment paper so the tofu doesn’t stick.
- Prep your veggies while the tofu bakes.
- Blend the dressing if you want it super smooth.
- Add water slowly to the dressing until it’s pourable.
🔁 Substitutions and Variations
- Swap quinoa with brown rice or couscous.
- Use peanut butter instead of tahini for a twist.
- Add avocado or edamame for more healthy fat or protein.
- Use red miso for deeper flavor (just use less—it’s stronger).
🕒 Make Ahead Tips
- Cook the quinoa and tofu in advance and store separately.
- Make the dressing ahead and keep in the fridge for up to 5 days.
- Pre-chop veggies and store them in airtight containers.
👩🍳 Instructions
Step 1: Press and Cube the Tofu
Press the tofu using a clean towel or tofu press for 15-20 minutes. Once dry, cut into 1-inch cubes.
Step 2: Bake the Tofu
Preheat oven to 400°F. Toss tofu cubes with olive oil and a pinch of salt. Place on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping halfway.
Step 3: Cook the Quinoa
Rinse the quinoa, then add it with water to a medium saucepan. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Let rest 5 minutes and fluff with a fork.
Step 4: Make the Dressing
In a small bowl, whisk together tahini, miso paste, rice vinegar, maple syrup, soy sauce, water, sesame oil, and minced garlic until smooth.
Step 5: Prep the Veggies
Slice cucumbers, shred cabbage and carrots (or use pre-shredded), and slice green onions.
Step 6: Build the Bowl
In each bowl, add a scoop of quinoa, top with tofu, veggies, and drizzle with dressing. Garnish with sesame seeds and more green onions if you like.
❄️ Leftovers & Storage
- Store components separately in airtight containers.
- Dressing lasts 5 days in the fridge.
- Reheat tofu and quinoa before serving or eat cold.
- Great for meal prep lunches!
🔬 Why This Recipe Works (Quick Science)
- Tofu: Pressing removes water, so it crisps up in the oven.
- Miso + Tahini: Both are umami powerhouses. Miso brings salt and depth, tahini gives creamy texture.
- Quinoa: High in protein and absorbs the dressing beautifully.
- Balanced Texture: Crunchy veggies + warm tofu + soft grains = satisfying mouthfeel.
🧠 Common Mistakes
- Not pressing the tofu—it’ll turn out soggy.
- Forgetting to flip the tofu halfway—it won’t crisp evenly.
- Dressing too thick? Thin with water 1 tsp at a time.
- Don’t overcook the quinoa—it gets mushy.
🥗 What to Serve With
- A cup of miso soup
- Steamed edamame
- Cold soba noodle salad
- Fresh fruit or citrus slices
📅 Meal Plan Ideas
Lunch Idea: Pack the bowl cold with dressing on the side.
Dinner: Serve with soup or roasted veggies.
Leftovers: Wrap it in a large tortilla or turn into lettuce wraps.
❓ FAQ
Can I air fry the tofu?
Yes! 400°F for 15 minutes, shake halfway.
Is this gluten-free?
Use gluten-free soy sauce or tamari to make it GF.
Can I use another grain?
Sure—try rice, couscous, or farro.
What miso should I use?
White miso is mild and perfect here.
🥄 Wrap-Up
This miso tahini tofu power bowl is one of those meals you’ll crave again and again. It’s satisfying, beautiful, and totally doable—even on a busy weeknight.
Try it out, snap a photo, and leave a comment to let me know how it turned out or if you have questions—I’d love to hear from you!