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Lemon Miso Tofu Bowl

This Lemon-Miso Tofu bowl is so nutritious and nourishing for your body. I used cauliflower which belongs to the cruciferous vegetable group. Studies have shown that these vegetables have anti-cancerous properties. Then I paired it with tomatoes and orange pieces, for an added vitamin C and antioxidants.

The base for this bowl, is radicchio lettuce and multicolored quinoa. Quinoa is truly a superfood, it contains small amounts of heart healthy omega-3-fatty acids and has anti-inflammatory phytonutrients, amongst others.

To make this meal complete, I topped it with healthy fats such as avocado. It takes less than 30 minutes to make, and I promise, the whole family will love it.


Serves 4

  • 350 grams firm tofu

  • 1 1-inch piece of grated ginger

  • 4 cloves of garlic, grated

  • 1 tablespoon dark miso paste

  • Zest of 1 lemon

  • Juice of 1 lemon

  • 1-2 tbsp high quality olive oil


Drain the tofu and wrap in a kitchen towel.

Place a can of beans or a heavy plate on top and let it drain for about 10 minutes.

Cut the tofu into bite-sized cubes.

In a glass jar, add the ginger, garlic, miso paste, olive oil, lemon zest and juice.

Close the jar and shake it until all the ingredients are combines and the marinade is smooth.

Pour over the tofu and distribute evenly.

Place in air-fryer for 20 minutes. * Alternatively, you can bake it in the oven for about 20 minutes at 350F /180C.

Choose your own toppings for the bowl and enjoy!

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