Crisp, green and golden, this meat-free bowl is a masterclass in delicious plant-based flavour. Caramelised cubes of tofu are jumbled over rice with tender veg and a sweet miso dressing to make everything right with your week. Nice move!
Preheat oven to 200°C fan-forced. Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside and keep warm. While rice is cooking, continue with step 2.
Peel and crush garlic. Place garlic, miso, rice wine vinegar, soy sauce and honey in a bowl and mix to combine. Divide marinade between 2 bowls.
Cut tofu into 1cm cubes. Place tofu on a lined baking tray, drizzle with 20ml (1 tablespoon) marinade and toss to coat. Place in oven and cook for 10 minutes or until golden and starting to caramelise around the edges. While tofu is cooking, continue with step 4.
Trim green beans and cut into thirds. Trim woody ends from asparagus and thinly slice diagonally. Add vegetables to tray with tofu and return to oven. Cook for 8 minutes or until vegetables are just tender, but still have a little crunch.
Place mayonnaise and reserved miso marinade in a bowl and mix until smooth. Season with salt and pepper.
Thinly slice spring onion. Divide rice between bowls and top with tofu, vegetables and spinach leaves. Drizzle with miso dressing and sprinkle with spring onion to serve.