Red Meat Allergy Friendly Miso-Sesame Tofu Soba Bowl with Carrots

Total time50 min

Prep time20 min

Cook time30 min

Red Meat Allergy Friendly Miso-Sesame Tofu Soba Bowl with Carrots

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Ingredients

4 servings

For the tofu

1 lb extra-firm tofu, pressed and cut into ¾-inch cubes
Simple Truth Organic® Extra Firm Tofu Twin Pack Simple Truth Organic Extra Firm Tofu Wildwood Organic Extra Firm Tofu Twin Pack - 15.5 Oz Franklin Farms Organic Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp avocado oil, divided
¼ tsp salt

For the carrots

3 medium carrots, peeled and cut into ¼-inch coins
1 tbsp avocado oil
¼ tsp salt

For the miso-sesame dressing

3 tbsp white miso paste
2 tbsp toasted sesame oil
2 tbsp tamari
1 tbsp fresh ginger, finely grated
1 tbsp rice vinegar
1 tsp honey
2–3 tbsp water

For the bowl

8 oz buckwheat soba noodles
4 scallions, thinly sliced (green parts only)
2 tbsp sesame seeds
1 tsp red pepper flakes (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the carrot coins on a large rimmed baking sheet, drizzle with 1 tbsp avocado oil, and sprinkle with 1/4 tsp salt. Toss to coat and spread in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are lightly caramelized and the carrots are tender when pierced with a fork.
2
While the carrots roast, whisk together the miso paste, toasted sesame oil, tamari, grated ginger, rice vinegar, and honey in a small bowl. Add 2–3 tbsp water and whisk until the dressing is smooth and pourable. Set aside.

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