Description
A delicious and comforting sheet pan meal featuring roasted vegetables and tofu, tossed in a spicy, flavorful Gochujang sauce.
Ingredients
Scale
- 7 ounces firm or extra firm tofu, pressed and cubed
- 1 cup cooked chickpeas
- 4 ounces mushrooms, quartered
- 2 cups cauliflower florets
- 1/2 cup chopped carrots
- 1/2 cup chopped zucchini
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons gochujang paste
- 1 tablespoon gochugaru flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 1 tablespoon maple syrup
- 1–2 tablespoons water
- 1/2 teaspoon fresh minced garlic
- Sesame seeds and green onions for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- On a large baking sheet, spread the cubed tofu, chickpeas, mushrooms, cauliflower, carrots, and zucchini. Drizzle with soy sauce and sesame oil. Toss well.
- Roast in the oven for 25-30 minutes, stirring halfway through until golden brown.
- In a small bowl, whisk together gochujang, gochugaru, garlic powder, onion powder, salt, white vinegar, maple syrup, and water to make the dressing.
- Once the tofu and veggies are ready, layer them in bowls and drizzle with the Gochujang dressing. Top with sesame seeds and sliced green onions.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Keep the dressing separate until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Gochujang Bowl, Vegan Meal, Tofu Recipe, Roasted Vegetables, One-Pan Meal
