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3min read

Miso & Tamari Bowl Recipe

by Flo Cornish

3min read

Our Miso and Tamari Bowl is vibrant, fresh and bursting with flavour. Packed with Japanese inspired tamari and chilli glazed tofu, an edamame and lime smash, a daikon, carrot and cabbage slaw, and a bulgur wheat and quinoa grain mix, it's a firm favourite for a reason. We want to inspire everyone to eat more plants, and the way we see it, the more plant-based plates, the better, which is why we’re sharing some of our most loved recipes, so you can make all your favourites at home. If you’re not in the mood to cook or want all the flavour without any of the work, simply add a Miso and Tamari Bowl to your next box. 

Prep Time

20 mins

Cook Time

40 mins




300g firm tofu
1 tsp tamari
1 tbsp ginger puree
1 tbsp harissa
1 tsp sesame oil
2 tsp white miso
1 tsp molasses sugar

Chilli Sauce:
2 tsp tamari
2 tsp ginger
2 tsp crispy chilli
1/2 tsp sesame oil
1 tbsp white miso
2 tsp molasses sugar
60ml + 20ml water, divided
1/2 tsp arrowroot

Edamame + Peas:
180g frozen peas
120g frozen podded edamame
1 small bunch finely chopped coriander

1 small Thai green chilli
1 x 245g tin chickpeas, drained
110g coconut milk
170g frozen podded edamame
2 limes, juiced
1 clove garlic, crushed
35ml water
Pinch of sea salt

Grain Mix:
200g dried bulgur wheat
210g dried red quinoa
90g frozen podded edamame
1 small bunch coriander
2 tbsp ginger puree
2 tbsp sesame oil
Pinch of sea salt

1 carrot, peeled and grated
1/4 cabbage white, 3mm sliced
1/2 mooli, 3mm shredded
1 clove garlic, crushed
1 1/2 tbsp Mirin
Pinch of sea salt

1 tsp black sesame seeds
1 tsp white sesame seeds
1 tsp red bell pepper flakes 1 tsp
1/2 tsp dried chives
1/4 tsp orange zest



To prepare the tofu, dice it into 1.5 x 1.5cm cubes. Mix together the tamari, ginger, harissa, sesame oil, miso and molasses sugar. When you have a thick marinade, toss the tofu in this mix and spread on a lined baking sheet. Roast at 190C for 15-20 mins until slightly charred. Allow to cool.


To make the chilli sauce, blend the tamari, ginger, harissa, sesame oil, miso and molasses together with the 60ml of water. Blend till smooth. Add to a saucepan and bring to a simmer. Make an arrowroot slurry the arrowroot and 20g of water and add this to the sauce, whilst stirring constantly, to thicken the sauce. Remove the sauce from the heat.


Next, blanch the peas and edamame in boiling water and shock it in ice water to set their colour. Finely chop coriander and toss through the veg.


To make the smash, blanch the edamame in boiling water and shock it in ice water to set its colour. Remove the top of the chilli but leave the seeds in. Blend all of the ingredients everything together in a blender until smooth and hummus-like in texture, adding more water if necessary to achieve this.


To make the grain mix, cook the bulgur wheat and quinoa till tender, then drain it and let it steam dry for 5 minutes. Blanch the edamame in boiling water and shock it in ice water, then drain them and add them to the grains Mix the dressing by combining the coriander, ginger, sesame oil and salt together. Toss this over the grains.


To make the slaw, mix the garlic with salt and mirin in a small bowl. Prepare the veg by slicing them into julienne strips and then tossing them with the dressing.


To make the togarashi, lightly toast the white and black sesame seeds in a pan over medium low heat. Allow them to cool, then mix them together with the red bell pepper flakes, dried chives and orange zest.


Plate the tofu, grains, edamame mix, smash and slaw in a bowl. Garnish the bowl with the chilli sauce and togarashi.


By Flo Cornish
Flo Cornish

Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...

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Plant Power

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