Ingredients
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1 cup cooked brown rice (or your choice of grain)
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1/2 block of firm tofu, cubed
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1 cup vegan kimchi, chopped
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2 green onions, thinly sliced
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1 small cucumber, julienned
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1 tablespoon sesame oil
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1 tablespoon low-sodium soy sauce or tamari (gluten-free if needed)
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1/2 teaspoon gochugaru (Korean red pepper flakes, adjust to taste for spiciness)
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1/2 teaspoon rice vinegar
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1 Sesame seeds, for garnish (optional)
Directions
Drizzle the prepared dressing over the top of your Vegan Korean Tofu and Kimchi Breakfast Bowl and garnish with sesame seeds for added flavor and crunch.
Adjust the spiciness of your breakfast bowl by using more or less gochugaru, according to your taste preferences. Enjoy the bold and spicy flavors of Korean cuisine to start your day off right!
Steps
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1
Done
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Cook the brown rice according to the package instructions. Once cooked, fluff it with a fork and set it aside. |
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2
Done
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While the rice is cooking, press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object (like a book or skillet) on top for about 15-20 minutes. Then, cut the tofu into small cubes. |
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3
Done
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In a non-stick skillet, sauté the tofu cubes over medium-high heat until they are golden and slightly crispy on the outside. |
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4
Done
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In a small bowl, mix the sesame oil, low-sodium soy sauce or tamari, gochugaru (Korean red pepper flakes), and rice vinegar to make a dressing. |
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5
Done
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To assemble your bowl, start with a base of cooked brown rice. |
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6
Done
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Arrange the sautéed tofu cubes, chopped vegan kimchi, julienned cucumber, and sliced green onions over the rice. |
