Miso Mustard Protein Bowl w/ Butternut Squash
Mix 1/3 cup Amazon Kitchen Miso Mustard Dressing and 3T ginger juice. Reserve 2T.
1
Chop a block of firm tofu. Coat the tofu with the dressing and bake at 450 for 25-30 minutes.
2
Chop a butternut squash and sprinkle with 2t curry powder. Bake with the tofu for 20 minutes.
3
Bring 1/2C buckwheat and 2C water to a boil. Then cook on low for 10-15 minutes.
4
Chop 2 bunches kale. Massage the kale with the reserved dressing.
5
When the squash is soft, remove it from the oven.
6
Remove the tofu from the oven when it’s brown and crisp.
7
Add the kale to a bowl. Then top with the tofu, squash, and buckwheat.
8
Drizzle with additional dressing. Sprinkle with sprouts. Enjoy!
9
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