Tofu

• 2 (14-ounce) extra packages firm  tofu
• ¼ cup coconut sugar
• 3 tablespoons low-sodium soy sauce or Tamari
• 3 tablespoons sambal oelek/chile paste
• 1½ tablespoons apple  cider vinegar
• 3 tablespoons toasted sesame oil

Bowl

• 1 cup millet/brown rice/quinoa
• 2 cups  low-sodium vegetable broth
• 2 tablespoons extra-virgin olive oil or coconut oil
• 3 cloves garlic, minced
• 4 cups  stemmed, chopped kale
• 4 cups  (about  5 ounces) baby spinach
• Sea salt
• Juice of ½ lemon
• 4 carrots, shaved into ribbons
• 1 cup sprouts/micro greens
• 2 avocados, cubed

Tahini Citrus Miso Dressing 

• 1/2 cup tahini
• 2 tablespoons white or yellow miso
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 2 teaspoons Sriracha
• 1 tablespoon rice wine vinegar
• Juice of 1 large  orange (about ⅓ cup)
• Sea salt and freshly ground pepper
• Lemon juice, to taste

1. Whisk “Tofu” ingredients together (except for the extra firm tofu) in a shallow dish.
2. Drain and press tofu then cut into 1 inch squares.
3. Toss them in marinade and let soak for a minimum of 30 minutes (I do overnight sometimes).
4. Preheat oven to 475 degrees.
5.  Make the spiced sunflower seeds by heating a skillet over medium heat and toasting sunflower seeds until fragrant (about 2 minutes).
6. Add salt, cayenne and sugar and toss until sugar starts to melt and sticks to the seeds (about 8-10 minutes).
7. Transfer in a single layer onto a piece of parchment to let cool.
8. Cook grains according to directions.
9. Spread the tofu on a parchment lined rimmed baking sheet and bake for 20-25 minutes (toss halfway through) until edges are browned.
10. While tofu is cooking, sauté greens in 1 tablespoon olive oil over medium heat. Add garlic and sauté until fragrant. Add kale and spinach, and season with salt and lemon juice until wilted.
11. To make the tahini dressing, whisk tahini, miso, honey, sesame oil and Sriracha to combine. Whisk in vinegar & orange juice, season with salt and pepper (thin with water or lemon juice if needed).
12. Make the bowls by starting with a scoop of grains and then topping with tofu, warm greens, carrot ribbons, avocado and topping with sprouts and sunflower seeds.  Serve with tahini dressing.