Spicy Gochujang Tofu Bowl (Vegan, Gluten-free)

If you want to turn a non-tofu lover into a believer, crumble it! This Vegan Spicy Gochujang Tofu Bowl is packed with protein, veggies and tons of flavor!

Spicy Gochujang Tofu Bowl

Often the texture of tofu puts people off. However, when crumbled into mince-sized chunks, it becomes the perfect canvas for any flavor combination you want — like with this Mexican-inspired take on tofu tacos with potatoes and poblanos. The raw cabbage and carrot salad complements the seasoning perfectly in this Korean-inspired tofu bowl. For more meatless dinner ideas, try these Spicy Sriracha Tofu Rice Bowls and these Kung Pao Tofu if you’re interested in cooking more with tofu.

What is gochujang paste made of?

I love the sweet and tangy taste of gochujang, a spicy Korean chili paste made with chili peppers, fermented soybeans, rice, and salt. Here, it gives the tofu crumbles a sweet and tangy umami kick, balanced with a fresh mix of shredded cabbage and carrots in a tangy sesame dressing. I added brown rice to round out the meal.

Gochujang Tofu Bowl Ingredients

• Tofu: I used extra firm tofu, but firmer works too.
• Sauce: Gochujang, soy sauce and rice vinegar
• Ginger: Grate a teaspoon of fresh ginger.
• Garlic: Finely chop two cloves of garlic.
• Coleslaw: Rice Vinegar, Sesame Oil, Honey, Salt, Tri Color Coleslaw Mixture, Spring Onions
• Rice: You will need one cup of cooked brown rice.
• lime wedges To serve

How do you squeeze water out of tofu?

You need to squeeze out all of the liquid to make sure your tofu isn’t mushy or watery. Place the tofu on a plate lined with kitchen paper or tea towel. Cover with another towel and place a heavy pan on top to squeeze out the excess water.

How to make tofu bowls

• Preparation of the tofu: After squeezing the liquid out of the tofu, crumble it into pieces the size of ground beef.
• Tofu sauce: Whisk together gochujang with soy sauce and a tablespoon of vinegar.
• Cook the tofu: Pour sesame oil into a large skillet over medium-high heat. Sauté the garlic and ginger for 30 seconds, then add the tofu. Boil it for five minutes, pour in the gochujang sauce and cook for another five minutes.
• Coleslaw: Mix all the coleslaw ingredients together.
• Surcharge: Divide the rice between two bowls and top with coleslaw, tofu, and spring onions.

This is how meal prep works

Store each tofu bowl in an airtight container in the refrigerator for 4 days. If you’re packing them for lunch, keep the tofu and rice in a container and microwave until warm. Place the coleslaw in another container and add to the bowl before eating.

Tofu Bowl Variations:

• Protein: If you prefer meat, substitute ground chicken or turkey for the tofu.
• What can I use instead of gochujang? Sriracha is a good substitute for gochujang.
• Rice: You can use whatever you like for the base, like quinoa, soba noodles, or rice noodles. If you’re eating low carb, swap out the rice for cauliflower rice or extra shredded veggies.
• Coleslaw: Feel free to make your own slaw with kale, red cabbage and carrots if you don’t want to buy it premade.
• Vegetables: If you want more nutrients, add some broccoli, zucchini, or bell peppers.

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