Tofu Rice Bowl

1: Cook sushi rice (I used a rice maker). Season it to your liking.

2: Drain, press, and chop tofu, then season + add soy sauce.

3: Cook tofu in air fryer/oven/pan at 400°F for 12 minutes.

4: Chop cabbage and cook on stovetop.

5: Cook the edamame in the microwave.

6: Boil water and slowly lower in the eggs, cook for 6 minutes (not longer to keep them runny).

7: Assemble, adding in seaweed salad.

8: Mix soy sauce and miso gravy together, then pour over as a dressing.

9: Enjoy.