200g Brown Rice
150g Firm Tofu
½ Aubergine
½ Avocado
Romaine Lettuce
2tbsp Edamame Beans
½ Cucumber
Baby Corn
1tsp Sesame seeds
Juice of 1 Lime
1 Spring Onion
Miso marinade:
1tbsp Brown Rice Miso Paste
1 tbsp Sesame Oil
Juice of 1 Lime
Mix the miso paste, sesame oil and lime juice thoroughly until smooth. Spoon into large bowl ready to add the tofu and aubergine.
Press the tofu to get rid of the excess moisture. Slice into cubes.
Wash then slice half of the aubergine into desired shape and size.
Add both to the marinade and mix. Leave whist preparing the other ingredients.
Cook the rice to the instructions on packet.
Rinse the lettuce and then slice the cucumber and avocado. Add to a bowl with the edamame beans.
Spoon the tofu-aubergine mixture onto baking tray and bake in the oven for 25 minutes on 180, checking and turning throughout.
Add the cooked rice to the bowl with the salad. Once the tofu is cooked through and the aubergine is soft, spoon the mixture into the rice bowl.
Add a slice of lime, sesame seeds and some sliced spring onion.
Drizzle over any remaining miso marinade and that's the rice bowl done! Enjoy! Yum!