Buddha Bowl With Almond Avocado Dressing

Ingredients

• 1 Red Onion
• 0.71 oz Fresh Ginger
• 7.05 oz Gluten-free Noodles
• 2 tsp Miso Paste
• 2 tbsp Tamari
• 0.71 oz Grated Ginger
• 2 tbsp Sesame Oil
• 1 Eggplant
• 200 g Organic Tofu (Cubed)
• 1 Carrots
• 1 Red Cabbage
• 1 Zucchini
• 1 bunch Asparagus
• 1 Avocado
• 1 cup Unsweetened Almond Milk
• 1 tbsp Olive Oil
• 1 tbsp Lime Juice
• 2 tsp Horseradish Mustard
• 2 tsp Miso Paste
• 1 tsp Nigella Seeds
• 2 tbsp Tamari
• Salt
• Black Pepper

Instructions

1. 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. 
2. Toss noodles in onion, ginger mix and set aside.
3. 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.
4. 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). 
5. Pan fry marinated tofu in heavy based pan, approximately 5 minutes each side. Set aside to cool. 
6. To prepare the dressing, mix ingredients in a high-speed blender, blend until smooth. 
7. Arrange noodles, vegetables, eggplant and tofu in a large bowl.  Generously drizzle with dressing.