Nobody needs me telling them what we’ve all been feeling: this is a bizarre time in a bizarre world. What we are all going through collectively is surreal uncertainty. As we find ourselves stuck inside with more time on our hands than we have ever experienced before, we’re taking to projects, hobbies, fitness, and video chatting to while away the hours and just get through this one day at a time. And while it may seem a bit superficial to begin engaging in our small joys every day as we fear for our loved ones and neighbors all over the world, it is so very important to do just this. Engaging in the small joys and victories during traumatic and trying times such as these helps us sustain the hope and strength we need to get through them and to come out on the other side with our mental, physical, and emotional wellbeing intact.

My quarantine survival strategy has been largely centered around the kitchen. I have taken this time to get back in the groove of my culinary passion–to try new recipes that have generally scared me off in the past, to begin new homemade projects (like home brewed kombucha!), and to learn the ins and outs of my wonderful (yet until now untouched) gadgets.

One of the new toys I have been playing with is my Ninja Foodi, a multi-use electric cooker. With the Ninja Foodi, I am able to pressure cook, slow cook, sear and saute, bake, broil, steam dehydrate, and air fry. As the recipe options and cooking styles are endless, and I knew there would be a bit of a learning curve associated with it, I decided to start off small just to get the hang of it.

So, for my first attempt at the Ninja Foodi, I kept it simple: air fried veggies for a Vegan Miso Buddha Bowl. With the combination of crispy air fried veggies, crunchy raw garnishes, like radish and carrot, protein-packed and flavorful marinated tofu, and a delectably savory miso dressing, these bowls are satisfying, delicious, and easy enough to add into your “weeknight meal” repertoire…you know, whenever real life resumes and we start to keep track of days of the week again.

Vegan Miso (the outside) Buddha Bowl

The Frying Veggies:

• 1 lb veggies chopped (I used green beans, broccoli, Brussels sprouts, green onions)
• 2-3 TBSP soy sauce
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• 2 TBSP furikake
• 2 TBSP sesame oil

Fresh Veggie Garnishes:

• 2-3 radishes, sliced
• bunch of spinach
• handful of cilantro
• 2 green onions, thinly sliced

The Tofu:

•1 block firm tofu, water pressed out, cubed
• 2-3 TBSP soy sauce
• 2 TBSP maple syrup
• 1 tsp red chili flakes
• 2 tsp sesame oil
• cornstarch (optional, if you prefer crispy tofu)

The Base:

• 2 cups cooked rice (or any grain you prefer)

The sauce

• 3 TBSP miso paste
• 2 TBSP sesame oil
• 1 TB rice vinegar
• 1/4 cup water

Cooking Instructions:

1. Cook rice, keep warm. Wash and chop veggies into 1 inch pieces. Preheat #NinjaFoodi at 390F for 5 min.
2. In a bowl, mix frying veggies with soy sauce, sesame oil, furikake, garlic powder, and pepper flakes. Once preheated, add all veggies to Cook & Crisp Basket, close air fryer lid, select Air Crisp option, set temp to 390F, set time to 20 min, and press start. Halfway through, open lid and mix up veggies with silicone tongs, close lid and continue cooking. In same bowl, add tofu chunks and soy sauce, maple syrup, chili flakes, and sesame oil. Mix around and let marinate. If crisping tofu, put cornstarch in a shallow bowl, and toss in marinated tofu to lightly coat.
3. In a frying pan, wilt bunch of spinach on med/low. Slice radish thinly, chop cilantro/green onion. Set all fresh garnishes aside for later.
4. In a blender, blend all sauce ingredients until well mixed. Set aside.
5. Add 1TBSP oil to pan, turn heat up to med/high. Add tofu pieces to pan. Let brown and flip. Repeat on other side
6. In a bowl, layer rice, then add veggies, tofu, garnishes, and drizzle miso dressing.
   Enjoy!