Sweet and Sour Tofu Bowl 8 Steps
Combine miso, sesame oil, sesame seeds, black pepper, sugar and rice vinegar in a small mixing bowl and whisk all together.
Preheat oven to 400 degrees Fahrenheit. Toss cubed sweet potato in olive oil, salt and pepper, pour out onto baking tray lined with parchment paper and bake for roughly 20 minutes or until tender. Checking every 8 minutes or so, moving the sweet potatoes around with a wooden spoon. Do the same with the cauliflower florets, keeping them separate.
Place the tofu cubes in a small bowl with as much sweet and sour sauce as you desire. Set aside to marinate for 10 minutes.
Grill tofu cubes on a BBQ or grill pan.
Once cooked through and tender, let cauliflower and sweet potato cool, as well as tofu cubes.
Toss kale and spinach with miso dressing.
Build salad in layers, first adding sweet potato, tofu, cauliflower, shaved beets, chickpeas,
and lettuce. Keep layering and repeat until salad is built.
Finish the salad with sesame seeds and green onions.