Miso Tofu Rice Bowl with Crunchy Veggies Recipe - Forks Over Knives

Name: Miso Tofu Rice Bowl with Crunchy Veggies Recipe - Forks Over Knives
Total time: 25 min
Ingredients: 2 teaspoons yellow miso paste; ½ teaspoon ground turmeric; 12 oz. firm tofu, drained; 1 small head cauliflower (1½ lb.) or store-bought fresh riced cauliflower (see tip, recipe intro); 2 cups cooked brown rice (2 8.8-oz. pouches); 2 cups cooked shelled edamame (12 oz.); 1 cup shredded carrots; 1 cup chopped red bell pepper; ½ cup very thinly sliced celery; ⅓ cup thinly sliced scallions; 3 tablespoons reduced-sodium soy sauce or reduced-sodium tamari; 2 tablespoons brown rice vinegar; 1 tablespoon finely chopped fresh ginger; 4 cloves garlic, minced; ½ teaspoon crushed red pepper

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Tofu, dredged in a miso-turmeric slurry, adds extra heft to this vibrant brown rice and vegetable salad bowl. Get the recipe!

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Ingredients

2 teaspoons yellow miso paste
½ teaspoon ground turmeric
12 oz. firm tofu, drained
1 small head cauliflower (1½ lb.) or store-bought fresh riced cauliflower (see tip, recipe intro)
2 cups cooked brown rice (2 8.8-oz. pouches)
2 cups cooked shelled edamame (12 oz.)
1 cup shredded carrots
1 cup chopped red bell pepper
½ cup very thinly sliced celery
⅓ cup thinly sliced scallions
3 tablespoons reduced-sodium soy sauce or reduced-sodium tamari
2 tablespoons brown rice vinegar
1 tablespoon finely chopped fresh ginger
4 cloves garlic, minced
½ teaspoon crushed red pepper