Warm miso roasted tofu and pumpkin bliss bowl

Instructions

1 Preheat the oven to 180°C. Line a large baking tray with baking paper.

2 Combine the miso paste, mirin, tamari and the ginger in a small bowl. Place pumpkin and tofu in a large bowl, add half the miso mixture and toss to combine.

3 Spread the pumpkin and tofu evenly over prepared tray. Bake for 30 minutes, turning halfway through cooking time, or until the tofu is crisp.

4 Meanwhile, microwave, steam, or boil the peas and beans for 3 minutes, or until tender. Drain.

5 Add lemon juice to remaining miso mixture. Divide the steamed quinoa, the steamed vegetables, pumpkin and tofu between four serving bowls. Serve drizzled with remaining miso dressing, and sprinkle with cashews.