Roasted Tofu Grain Bowls With Miso-Tahini Sauce

Step 1

Preheat oven to 450°. Bring 1 cup brown rice, rinsed until water runs mostly clear, ¼ cup quinoa, and 2½ cups water to a boil in a medium saucepan. Cover tightly with a lid, reduce heat to low, and cook until tender and liquid is absorbed, about 40 minutes.

Step 2

Meanwhile, combine ½ small head of red cabbage (about 12 oz.), very thinly sliced, 3 Tbsp. white wine vinegar, apple cider vinegar, or unseasoned rice vinegar, 2 tsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl and vigorously massage with your hands to coat and tenderize cabbage. Set aside.

Step 3

Arrange one 14-oz. package extra-firm tofu, patted dry, cut into 1" cubes, on a rimmed baking sheet, drizzle 1 Tbsp. soy sauce and 3 Tbsp. extra-virgin olive oil over, and toss to coat. Scoot to one side and roast until lightly browned, 9–11 minutes.

Step 4

While the tofu is roasting, place 1 bunch broccolini, cut into florets with long stems, in a medium bowl. Drizzle with extra-virgin olive oil, then sprinkle in ½ tsp. crushed red pepper flakes and season with salt. Toss to coat.

Step 5

Toss tofu, then arrange broccolini on other side of baking sheet. Roast until tofu is browned and crisp in spots and broccolini is tender and starting to char in spots, 12–15 minutes.

Step 6

Whisk ¼ cup miso, 3 Tbsp. tahini, ¾ tsp. ground turmeric, remaining 3 Tbsp. extra-virgin olive oil, 3 Tbsp. white wine vinegar, apple cider vinegar, or unseasoned rice vinegar, and 1 Tbsp. honey in a medium bowl. Add water 1 tsp. at a time, whisking constantly, until dressing is loose enough to drizzle.

Step 7

Assemble bowls with grains, tofu, broccolini, 1 avocado, thinly sliced, and reserved cabbage. Drizzle dressing over and top with more red pepper flakes.