Miso Mustard Protein Bowl

This was submitted by Carol Evan and this is a recipe by Elizabeth Varga

This protein bowl is made up of a bed of kale, some butternut squash, cooked buckwheat (or grain of your choice), marinated tofu and a delicious miso sauce.
https://www.ncronline.org/news/earthbeat/eco-friendly-lent-recipe-miso-mustard-protein-bowl


INGREDIENTS
2 Ccubed butternut squash
2 teascurry powder
1 blockfirm tofu
1 recipemiso mustard dressing, divided (see below)
1/2 Cuncooked buckwheat
2 buncheskale
somesesame seeds, for topping
Miso Mustard Dressing
1/3 Cwhite miso
3 Tbsprice vinegar
3 Tbspdijon mustard
1 teasliquid aminos
1 teassesame seeds
1/2 teaslemon juice
1/4 teasgrated ginger


STEPS
1. Preheat the oven to 450 F.
2. Combine all the dressing ingredients in a small bowl (last 7 lines).
3. Chop the tofu into half inch cubes. In a medium bowl, mix the tofu with 1/3 cup of the miso mustard dressing. Allow to marinate 5-10 minutes. Arrange the tofu on one of the baking sheets and bake for 25-30 minutes.
4. Meanwhile, peel and chop the butternut squash into a 1/2 pieces. Arrange on the second baking sheet and sprinkle with curry powder. Bake in the oven with the tofu for 15-20 minutes, until soft.
5. While the squash and tofu are baking, cook the buckwheat. Add the buckwheat groats and 2 cups of water to a medium pot and bring to a boil, reduce the heat to low and cook 10-15 minutes, until the water is evaporated. Watch the buckwheat carefully to avoid overcooking.
6. While the buckwheat is cooking, de-stem the kale and chop into bite-sized pieces. Place the kale in a large bowl and massage with 2 tablespoons of the miso dressing for several minutes.
7. When all the ingredients are finished cooking, place a bed of kale in each bowl, then add a scoop of buckwheat. Top with squash and tofu. Drizzle with any leftover dressing and sprinkle with sesame seeds.