Ingredients

• Ingredients Base 1 red onion, chopped 20g ginger, grated 200g gluten-free noodles, cooked   Miso Eggplant / Tofu: 2 tsp miso paste 2 tbsp tamari 20g grated ginger  2 tbsp sesame oil  1 eggplant, sliced  200 grams organic tofu (cubed)    Salad ingredients : 1 carrot, spiralled or grated  1/4 red cabbage, shredded  1 zucchini, spiralised 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 (add to taste)   2 tbsp tamari Salt and pepper (add to taste)  

Preparation

• Method Prepare the ‘base’ of your buddha bowl. Braise onion (simmer in a small amount of water) for five minutes. Add grated ginger, continue on low heat for a further minute or two.  Toss noodles in onion, ginger mix and set aside. To prepare miso marinade, combine miso paste, tamari, ginger and sesame oil in a small bowl, mix well. Coat tofu and eggplant in this mix and set aside. Using a double-sided griddle, grill eggplant for 15 minutes (or until soft). Alternatively, you can bake eggplant however this will take longer (up to 30 minutes depending on how thickly the eggplant is sliced).  Pan fry marinated tofu in heavy based pan, approximately 5 minutes each side. Set aside to cool.  To prepare the dressing, mix ingredients in a high-speed blender, blend until smooth.  Arrange noodles, vegetables, eggplant and tofu in a large bowl.  Generously drizzle with dressing.