Gochujang Bowl with Tofu (1 pan!)

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Sheet Pan Gochujang Rice Bowl

A sheet pan gochujang bowl is a simple, flavor-packed means to make use of up leftover veggies. Veggies, chickpeas, tofu are tossed in a scrumptious Gochujang marinade and baked!. Serve your gochujang bowls over rice, lettuce, or noodles. It’s any such flexible meal! Nut-free

Prep Time15 mins minutes

Cook dinner Time35 mins minutes

General Time50 mins minutes

Direction: Primary, Primary Direction

Delicacies: Korean

Key phrase: gochujang bowl

Servings: 4

Energy: 193kcal

Creator: Vegan Richa

Elements

For the Baked Tofu

• 7 oz. (198.45 g) company or further company tofu pressed for quarter-hour after which cubed
• 1 cup (164 g) cooked chickpeas
• 4 oz. (113.4 g) mushrooms (white, child portabella or cremini) quartered
• 2 cups (200 g) cauliflower florets
• ½ cup (64 g) chopped carrots
• ½ cup (62 g) or extra chopped zucchini

For the Marinade

• 1 tablespoon soy sauce, use tamari for gluten-free or coconut aminos for soy-free
• 1 tablespoon sesame oil
• 2 tablespoons gochujang paste
• 1 tablespoon gochugaru flakes
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt

For the Dressing

• 1 tablespoon white vinegar or rice vinegar
• 1 tablespoon maple syrup
• ½ teaspoon gochugaru flakes
• 1-2 tablespoon water
• ½ teaspoon garlic powder or 1 small clove of garlic, minced for a good brisker garlic punch
• sesame seeds, inexperienced onion for garnish

Directions

Bake the tofu and veggies.

• Preheat the oven to 400° F (205° C).

• Dice the tofu and chop your veggies, if you have not already, and upload to a bowl. Chop the veggies up in order that they’re moderately the similar dimension, so the cooking time for all remains equivalent

• Then, make the marinade through blending all the marinade components in combination in a small bowl till they’re smartly blended.

• Pour the marinade over the veggies and tofu, tossing smartly to coat. Unfold this combination onto a parchment-lined baking sheet or a baking dish, and bake for 35 to 45 mins, stirring as soon as right through cooking.

In the meantime, make the dressing.

Collect the gochujang bowls.

• As soon as the all the veggies are cooked thru and the tofu is somewhat bit crisp, take away the baking dish from the oven, and drizzle on one of the dressing.

• Switch the cooked veggies and tofu to bowls and serve. You’ll serve them on their very own, over some chopped vegetables or cooked rice or noodles, upload to wraps, and even make sandwiches!

Notes

To make fast pickled veggies to move with the bowl, slice ½ or 1 cucumber and a few onion into skinny slices. Then, make a double batch of the dressing, and use part of the dressing in conjunction with every other 2 to three tablespoons of water to combine with the greens. Let the veggies sit down for 15 to twenty mins or refrigerate them for a minimum of an hour, after which use them. Gochujang bowls are naturally nut-free. They’re additionally gluten-free when you use gluten-free gochujang and tamari as a substitute of soy sauce. To make this recipe soy-free, use chickpea flour tofu, coconut aminos as a substitute of soy sauce. Make your soyfree gochujang : combine in combination 2 teaspoons every of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup to make your individual gochujang. 

Diet

Diet Details

Sheet Pan Gochujang Rice Bowl

Quantity In keeping with Serving

Energy 193 Energy from Fats 63

% Day by day Price*

Fats 7g11%

Saturated Fats 1g6%

Sodium 589mg26%

Potassium 518mg15%

Carbohydrates 24g8%

Fiber 6g25%

Sugar 8g9%

Protein 12g24%

Diet A 2731IU55%

Diet C 30mg36%

Calcium 111mg11%

Iron 2mg11%

* P.c Day by day Values are according to a 2000 calorie nutrition.

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Elements and Substitutions

• tofu – That is your protein. You’ll use chickpea tofu as a substitute for soy-free.
• chickpeas – Use cooked or canned, tired chickpeas.
• mushrooms – Make a choice a hearty mushroom, like button or porcini.
• veggies – I’m the usage of cauliflower, carrots, and zucchini, however be at liberty to make use of your veggies of selection according to what you will have that must be used up.
• soy sauce – Provides saltiness and umami to the marinade. You’ll use tamari or coconut aminos as a substitute for gluten-free and/or soy-free.
• sesame oil – Is helping the whole thing crisp up within the pan and provides a pleasant taste.
• gochujang paste – You’ll use store-bought or make your individual if you wish to have gluten-free and/or soy-free through blending 2 teaspoons every of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup in a small bowl.
• gochugaru flakes – You’re the usage of those chili flakes in each the marinade and the dressing.
• garlic powder and onion powder – You’re the usage of each within the marinade and simply garlic powder within the dressing. In the event you like, you’ll use a minced clove of garlic within the dressing as a substitute of the powder.
• vinegar – Provides the dressing a super tang!
• maple syrup – Provides somewhat sweetness to the dressing.

Pointers

• Whilst you’re reducing up the veggies, make sure that they’re a horny even dimension, now not too large or too small. You need the veggies and tofu to prepare dinner up at about the similar fee.
• To avoid wasting time, get ready the dressing and anything you’re serving with the gochujang bowls whilst the tofu and veggies are within the oven.

The right way to Make Gochujang Bowls

Bake the tofu and veggies.

Preheat the oven to 400° F (205° C).

Dice the tofu and chop your veggies, when you haven’t already, and upload to a bowl. You need to cut the veggies up in order that they’re moderately the similar dimension. You don’t need them too huge, particularly for cauliflower florets. You additionally don’t need them too small, so don’t slice the zucchini and carrots too skinny. You need the cooking time for they all to stick lovely equivalent, and having even sizes is helping with that so much. Additionally use a sheet or pan that can are compatible all of the components in unmarried or near to double layer.

Then, make the marinade through blending all the marinade components in combination in a small bowl till they’re smartly blended. 

Pour the marinade over the veggies and tofu, tossing smartly to coat. Unfold this combination onto a parchment-lined baking sheet or a baking dish, and bake for 35 to 40 mins, stirring as soon as right through cooking.

In the meantime, make the dressing through blending all the dressing components in combination in a small bowl. Put aside. 

Collect the gochujang bowls.

As soon as the all the veggies are cooked thru and the tofu is somewhat bit crisp, take away the baking dish from the oven, and drizzle on one of the dressing. 

Switch the cooked veggies and tofu to bowls and serve. You’ll serve them on their very own, over some chopped vegetables or cooked rice or noodles, upload to wraps, and even make sandwiches!