This hearty nutrient-dense Vegan Buddha Bowl gets its deliciousness from the ingredients and its tang from the Almond Avocado dressing.  This could easily become a favorite meal for breakfast, lunch, or dinner.

Ingredients

Base:

1 red onion, chopped

1/4 cup ginger, grated

7 oz gluten-free noodles, cooked

Miso Eggplant/Tofu:

2 tsp miso paste

2 Tbsp tamari

1/4 cup grated ginger 

2 Tbsp sesame oil 

1 eggplant, sliced 

7 oz organic tofu (cubed) 

Salad Ingredients:
1 carrot, spiraled or grated

1/4 red cabbage, shredded

1 zucchini, spiralized or ribboned 

1 bunch asparagus, steamed 

Tangy Almond Horseradish Dressing:
1 avocado

1/2 cup Unsweetened Almond Milk (or another plant milk of your choice)

1/2 Tbsp olive oil
1/2 Tbsp lime juice

2 tsp horseradish mustard

2 tsp miso paste

nigella seeds (or celery seeds), add to taste

2 Tbsp tamari

Salt and pepper, add to taste 

Instructions

Prepare the ‘base’ of your buddha bowl: Braise onion (simmer in a small amount of water) for five minutes. Add grated ginger, continue low heat for another minute or two.

Toss noodles in onion and ginger mix and set aside.

To prepare miso marinade, combine miso paste, tamari, ginger, and sesame oil in a small bowl, mix well. Coat tofu and eggplant in this mix and set aside.

Using a double-sided griddle, grill eggplant for 15 minutes (or until soft). Alternatively, you can bake the eggplant however this will take longer (up to 30 minutes depending on how thickly the eggplant is sliced).

Pan fry marinated tofu in a heavy-based pan, approximately 5 minutes on each side. Set aside to cool.

To prepare the dressing, mix ingredients in a high-speed blender, blend until smooth.

Arrange noodles, vegetables, eggplant, and tofu in a large bowl.  Generously drizzle with dressing.