Today’s lunch A Buddha bowl with a base of quinoa and rice, topped with miso-glazed tofu, roasted sweet potatoes, roasted beets, edamame, teriyaki-roasted chickpeas, avocado, and a generous drizzle of extra miso dressing. On the side: a simple arugula salad dressed with fresh lemon juice and olive oil, and dragon fruit for something sweet. ⸻ Miso Tofu Recipe • 1 block extra firm tofu • 2 heaping tablespoons miso paste • 1 tablespoon honey (or to taste) • 3–4 tablespoons water (adjust for consist