Ingredients

Instructions

  1. Whisk the Marinade: Blend the marinade’s soy sauce, miso paste, sesame oil, rice vinegar, maple syrup, grated ginger, minced garlic, orange zest, and orange juice plus the optional nutritional yeast until completely smooth and emulsified.
  2. Roast the Vegetables & Tofu: Preheat oven to 425°F (220°C). Toss the carrot batons with a portion of the marinade and roast for 10 minutes. Add the blotted-dry extra-firm tofu slices and green beans to the pan. Spoon the remaining marinade over the tofu and green beans. Roast for another 15–20 minutes until the tofu is edges are golden-brown and sticky.
  3. Season the Rice: While the vegetables roast, toss the warm cooked brown rice with the rice seasoning’s sesame oil, soy sauce, and rice vinegar. Stir until the grains are glossy and fragrant.
  4. Assemble: Divide the sesame rice between bowls. Top with the roasted tofu, carrots, and green beans. Add sliced avocado and quick-pickled radishes.

Plating & Garnishing

  • Base: A bed of warm, seasoned brown rice.
  • Contrast: The vibrant pink of the pickled radishes against the dark, roasted tofu.
  • Finish: A crunch from roasted cashews and toasted sesame seeds, plus a handful of fresh cilantro and a squeeze of lime.

Tips & Optimization

  • Waste Reduction: Use the orange juice carton to store leftover marinade. Carrot peels can be roasted with salt and oil for a crispy snack.
  • Variations: Swap cashews for peanuts or sunflower seeds. Use quinoa instead of brown rice if you’re in a hurry.