Avocado Bowl With Miso Tofu Recipe

Press and prepare tofu

Wrap the 14 oz block of firm tofu in a clean kitchen towel or paper towels and place a weighted object on top (a heavy skillet) for 15–20 minutes to press out excess water. Pat dry and cut into 3/4–1 inch cubes.

Make marinade

In a small bowl whisk together 2 tbs white miso paste, 1 tbs tamari, 1 tsp rice vinegar, 1 tsp sesame oil, and 1 tbs maple syrup until smooth. Stir in 1 tsp cornstarch to help glaze the tofu.

Toss and roast

Preheat oven to 425°F (220°C). Toss the tofu cubes gently with the miso marinade and 1 tbs neutral oil to coat. Spread in a single layer on a parchment-lined baking sheet, sprinkle with 1 tsp salt and 1/2 tsp black pepper. Roast for 20–25 minutes, turning once halfway, until edges are golden and slightly caramelized.

Dry and season chickpeas

Preheat oven to 400°F (200°C) if not already hot from the tofu step. After draining and rinsing the canned chickpeas, dry them thoroughly with paper towels—removing loose skins will improve crispness. Toss with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp fine sea salt.

Roast until crisp

Spread chickpeas on a separate parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, shaking the pan every 8–10 minutes, until deeply golden and crunchy. Let cool slightly; they will crisp further as they cool.

Candy seeds

In a small nonstick skillet over medium heat, combine 1/2 cup raw pumpkin seeds, 1 tsp maple syrup, 1/8 tsp smoked paprika, and 1/8 tsp sea salt. Cook, stirring constantly, 2–4 minutes until the syrup bubbles and coats the seeds and they become fragrant. Transfer to parchment to cool and separate with a fork so they don't clump.

Cook cauliflower rice

Heat 1 tsp olive oil in a large skillet over medium heat. Add 3 cups cauliflower rice and sauté for 4–6 minutes until just tender but not mushy. Season with 1/2 tsp fine sea salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Prep greens

Place 3 cups mixed baby greens in a large bowl, pat dry if needed. These will be the fresh base of the bowl; do not overdress them now because the avocado vinaigrette will be added at plating.

Blend dressing

In a blender or food processor, combine 1 medium ripe avocado, 2 tbs fresh lime juice, 2 tbs extra-virgin olive oil, 2 tbs water (add more for desired consistency), 1 tsp honey or maple syrup, 1/2 tsp sea salt, 1/4 tsp black pepper, and 2 tbs fresh cilantro (if using). Blend until smooth and creamy. Taste and adjust seasoning or acidity with additional lime or salt as needed.

Divide the mixed greens among 2 bowls (about 1.5 cups per bowl). Top each with 1.5 cups of the warm cauliflower rice (divide the 3 cups), then arrange roasted miso tofu cubes over the rice (half the tofu per bowl).

Add a generous handful of crispy chickpeas to each bowl and sprinkle candied pumpkin seeds over the top. Fan sliced avocado (1 medium sliced) on each bowl.

Drizzle 2–3 tbs of the avocado lime vinaigrette over each finished bowl (or serve vinaigrette on the side). Garnish with a sprinkle of sesame seeds and serve with lime wedges for extra brightness.