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Tofu Rice Bowls with veggies

Spicy Gochujang Tofu Bowls (Vegan, Gluten-Free)

4.94 from 44 votes
If you want to turn a non-tofu lover into a believer, crumble it up. These vegan Spicy Gochujang Tofu Bowls are loaded with protein, veggies, and tons of flavor!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Course: Dinner, Lunch, Meal Prep
Cuisine: Korean

Ingredients

  • 1 14-ounce package extra firm tofu (drained)
  • 2 tablespoons Gochujang
  • 2 tablespoons reduced sodium soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 3 1/2 teaspoons sesame oil
  • 2 garlic cloves (minced)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 3 cups tri-color coleslaw mix (red and green cabbage and carrots)
  • 2 scallions (chopped, white and green separated)
  • 1 cup cooked brown rice
  • lime wedges (for serving)

Instructions

  • Place tofu on a paper towel or tea towel lined plate.  Cover with another towel and place a heavy pan on top to press out excess water from tofu.
  • Crumble the tofu into small bowl with your fingers into small (ground meat-size) pieces. Set aside.
  • In a small bowl or measuring cup, whisk together the Gochujang with the soy sauce and 1 tablespoon vinegar.
  • Heat a large skillet over medium high heat.
  • Add 1/2 tablespoon of the sesame oil, swirling to coat the bottom of the pan.
  • Add the garlic and ginger and sauté for 30 seconds.  Add the crumbled tofu and cook, stirring often, for 5 minutes, or until some of the pieces just start to brown.
  • Add the gochujang sauce and mix to evenly coat. Cook an additional 4-5 minutes, stirring often, until the pieces brown a little on the edges.
  • Meanwhile, prepare the slaw: In a small mixing bowl, combine the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil and 1 teaspoon honey with 1/4 teaspoon salt. Whisk to combine until smooth and combined.  Add the coleslaw mix and scallion whites and toss to evenly coat with dressing.
  • Divide the rice into 2 medium serving bowls.
  • Add 1 1/2 cups slaw and 1 cup tofu to each bowl. Top each with scallion greens and serve immediately.

Nutrition

Serving: 1bowl, Calories: 473kcal, Carbohydrates: 50g, Protein: 26g, Fat: 19g, Saturated Fat: 2.5g, Sodium: 942mg, Fiber: 6g, Sugar: 17g
- WW Points: 9