Prep: 30 minutes
Cook: 20 minutes
Makes: 3 servings
1 (14-ounce) package extra-firm tofu, rinsed
About 4 tablespoons soy sauce
1 cucumber, peeled, seeded and sliced into half-moons
1 avocado, cubed
1 carrot, peeled and shredded
2 scallions, finely chopped
2 tablespoon rice vinegar
2 teaspoons sesame oil
1/4 teaspoon salt
1 tablespoon mild red or yellow miso paste
3 cups cooked rice (white, brown, sushi or a combo)
1 (0.7-ounce) package crisp seaweed
1. Drain: Slice tofu into 1/2-inch thick slabs. Set slabs on a baking sheet lined with a clean kitchen towel. Cover with a second towel. Weight with another baking sheet. Let drain 15 minutes.
2. Toss: In a large bowl, toss together cucumber, avocado, carrot and scallion. Season with salt, vinegar, sesame oil and 1 tablespoon soy sauce.
3. Roast: Whisk together 2 tablespoons soy sauce and the miso. Cube drained tofu and toss with soy/miso sauce. Spread out on an oiled baking sheet. Roast at 425 degrees, stirring once, 20 minutes.
4. Serve: Add rice, roasted tofu and seaweed to the vegetables. Toss. Add a little more soy, if you like. Serve at room temperature.