Loaded Veggie & Tofu Bowl


These veggie bowls (inspired by the ancient grains bowl from True Foods) are loaded with tons of good for you ingredients. All you’ll need is:


Tofu (here is an organic brand)

Olive oil

Soy sauce (try out this!) (use tamari for a gluten free version)

White miso paste (try this brand!)

Sriracha (this is our fav!)

Agave (here is a good brand)

Rice Vinegar

Garlic powder



These bowls are so easy to throw together and with a serving size of two, they are perfect for date night!

Try out some of our other healthy recipes!

Gluten Free Chickpea and Cashew Lasagna

Healthy & Gluten Free Creamy Alfredo Pasta

Balsamic Roasted Tofu & Veggies

Loaded Veggie and Tofu Bowl

Feeling like something super healthy and delicious? Whip up this bowl for dinner tonight!
Prep Time 20 mins
Cook Time 30 mins
Servings 2


  • 1/2 cup uncooked quinoa

For the miso sweet potato:

  • 2 cups diced sweet potato
  • 3 tbs. soy sauce
  • 3 tbsp. white miso paste
  • 1 tsp. sriracha
  • 1.5 tbsp. agave
  • 1 tsp. rice vinegar
  • 1/4 tsp. garlic powder

For the tofu:

  • 1/2 block tofu
  • 1 tsp. turmeric
  • 1 tsp. olive oil

For the other veggies:

  • 1 tbsp. olive oil
  • 2 cups brussels sprouts halved
  • 1/2 cup sliced onions
  • 1 cup sliced baby bella mushrooms
  • Optional: pesto & avocado


  • Cook the quinoa as instructed on the package.
  • For the miso sweet potato, mix all of the ingredients (besides sweet potato) in a medium sized bowl.
  • Evenly coat the diced sweet potato in the mixture.
  • Carefully place the sweet potato in a medium sized pan, saving the leftover liquid.
  • Sauté the sweet potato covered on low-medium for about 15 minutes, stirring occasionally.
  • While the sweet potato is cooking, toss the tofu (here is an organic brand) with olive oil & turmeric.
  • Sauté the tofu and brussels sprouts in a separate pan.
  • Cook on medium heat for about 10 minutes then add the onions and mushrooms.
  • Cook veggies for another 5-10 minutes (until the brussels sprouts are soft).
  • Once sweet potato is done cooking, add the rest of the miso mixture and coat evenly.
  • Add all ingredients evenly to 2 bowls.
  • Top with avocado and pesto (optional but so tasty!)

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Six Vegan Sisters
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