Miso Tofu Bowls


  • 1 cup chopped Miso Marinated Tofu
  • 1 tablespoon seaweed flakes or chopped seaweed
  • 2 teaspoons Sesame seeds
  • 1 cup forbidden or black rice
  • ½ cup Pickled Cucumber – rice wine vinegar, red pepper flakes
  • ½ cup broccoli
  • 2 teaspoons rice wine vinegar
  • 1 lime, juiced


  1. Wash and lay out all ingredients.
  2. Place 1 cup of rice in a bowl and cover with water to soak for 5-10 minutes. Drain.
  3. Add rice to a pot with 2 cups water and bring to a boil. Reduce to a simmer and cook for 25 minutes.
  4. Remove from heat and top with vinegar. Stir to combine.
  5. Chop broccoli florets and add to a pot to steam for 3 minutes. Remove from heat just before serving.
  6. Add ½ cup rice to a bowl. Add tofu, cucumber, and broccoli. Top with seaweed and sesame seeds and juice of ½ lime.

Chef’s tips: Substitute any vegetable of your choosing for the broccoli like bell peppers, yellow beets, bok choi, or cabbage.

Nutrition Tip: Forbidden or black rice comes in a deep purple color which is high in a nutrient called anthocyanins that helps reduce inflammation.

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