Buddha Bowl with Marinated Tofu, Kim Chi and Spinach

Get your probiotics with this Buddha bowl topped with spinach, marinated tofu, crispy shredded carrots, and spicy kimchi with a soy-miso dressing

1 cup whole grain rice (I used pink rice, because it’s pretty)
1/4 cup soy sauce
1 tablespoon freshly grated ginger
2 garlic cloves, minced
1 lb firm tofu, drained and pressed, then cut into 1-inch cubes
1 tablespoon coconut oil
6 scallions, chopped
12 ounces fresh spinach
1 cup kimchi
2 large carrots, julienned

Dressing:
2 tablespoons miso paste
2 tablespoons sesame oil
1 tablespoon soy sauce
1/4 cup water

View the full recipe at An Avocado A Day →