Recipe

Gochujang Tofu Bowls with Roasted Vegetables

Servings:
3-4
Total Time:
1
hr
0
min
Jump to RecipeClose up of a tofu and veggie bowl.

Tofu bowls are a weekly staple in our house and this gochujang tofu bowl might be one of our favorites. Tofu bowls are packed with protein and roasted veggies, so they are the perfect healthy addition to your meal plan.

The spicy kick of gochujang in this recipe makes it extra delicious. Plus, it's so easy to customize with your favorite toppings and ingredients. Trust me, once you try this bowl, you'll start adding it to your weekly dinner routine

Benefits of Eating Tofu

Tofu is a highly nutritious food that offers so many health benefits. It is made from pressed soybeans. Tofu is a rich source of protein and contains all the essential amino acids required by the human body. Tofu is a good source of iron, calcium, and other minerals that are essential for the body's functioning. It is also low in saturated fat and contains no cholesterol, making it an excellent choice for those concerned about heart health.

Two tofu veggie bowls.

Can you store it for later?

This dish is best fresh, but you can make this ahead of time and heat it up later. If you do, try to keep the hot ingredients (rice, tofu, and roasted veggies) in one container and the cold veggies (green onion, carrot, cilantro) in another. That way it is easy to reheat.

Best Veggies to Add to a Gochujang Tofu Bowl

This recipe has broccoli, red pepper, and mushrooms as the roasted vegetable element. If you don’t have or like these options you can easily swap them out. You could use zucchini, any type of pepper, cauliflower, carrots, asparagus, or Brussels sprouts. For the veggies to top the bowls with, use whatever you have. I love topping mine with green onion and cilantro. You could also add microgreens, radishes, carrots, or cabbage. With the fresh veggies on top, you just want something with a nice, fresh crunch.

Pouring sauce over a tofu bowl.

Gochujang Substitutions

If you don’t like gochujang or it is hard to find, I would substitute it with another type of chili paste in this recipe. The sambal oelek chili paste can be a little easier to find.

Gochujang is such a great condiment to have on hand if you don't already have it. I love to add it to veggie bowls like this one or even to pasta dishes like this creamy gochujang pasta to add a sweet spicy flavor.

Other Veggie Bowl Recipes You Might Like

Gochujang Tofu Bowls with Roasted Vegetables

5 stars4 stars
(
1
)
Servings:
3-4
Prep Time:
20
min
Cook Time:
1
hr
40
min
Total Time:
1
hr
0
min

Ingredients

Sauce

Baked Tofu + Veggies

  • 1 block of tofu, cut into strips or cubed
  • 1 small head of broccoli, chopped (about 1 cup)
  • 1 red pepper, sliced
  • 8 oz mushrooms, sliced
  • 1 tsp sesame oil (or sub olive oil)
  • pinch of salt

Other

  • 1 cup brown rice, uncooked
  • Your choice of toppings (green onions, carrots, microgreens, cilantro)

Directions

  1. Start the rice. Add 1 cup of rinsed brown rice with 2 cups of water to a pot. Bring to a boil and then turn down to simmer. Cover and cook for 35-40 minutes.
  2. Preheat oven to 400°F.
  3. Make the sauce. Mix all sauce ingredients in a bowl or jar.
  4. Press excess water out of the tofu and cut into 1/2 strips or cubes. Add the tofu to a bowl. Add in 1/2 of the sauce mixture and let sit for 5-10 minutes.
  5. Place the tofu on a parchment-lined baking sheet and bake for 20-25 minutes. Flip the tofu halfway through to get all sides crispy.
  6. While the tofu is cooking, add the broccoli, red pepper, and mushrooms to the bowl that had the tofu and sauce in it. Add oil and a pinch of salt to the veggies and toss.
  7. Place the veggies on another parchment-lined baking sheet. Bake in the oven for 15-20 minutes.
  8. While the tofu and vegetables are baking, chop up all your toppings.
  9. Assemble the bowls. Add rice, tofu, and roasted vegetables, and top with your choice of extras (green onions, carrots, microgreens, cilantro). Pour over extra sauce and serve!

Notes

Products Used

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