Vegan Buddha Bowl with Almond Avocado Dressing

Base:

1 red onion, chopped

1/4 cup ginger, grated

7 oz gluten-free noodles, cooked

 

Miso Eggplant/Tofu:

2 tsp miso paste

2 Tbsp tamari

1/4 cup grated ginger 

2 Tbsp sesame oil 

1 eggplant, sliced 

7 oz organic tofu (cubed) 

 

Salad Ingredients:

1 carrot, spiraled or grated 

1/4 red cabbage, shredded 

1 zucchini, spiralized or ribboned 

1 bunch asparagus, steamed 

 

Tangy Almond Horseradish Dressing:

1 avocado

1/2 cup Califia Farms Unsweetened Almond Milk (or another plant milk of your choice)

1/2 Tbsp olive oil

1/2 Tbsp lime juice 

2 tsp horseradish mustard 

2 tsp miso paste

nigella seeds (or celery seeds), add to taste

2 Tbsp tamari

Salt and pepper, add to taste