Description
A flavorful fusion of Korean tastes, these colorful bowls combine roasted vegetables, tofu, and a spicy gochujang dressing for a satisfying meal.
Ingredients
Scale
- 7 ounces firm or extra firm tofu (pressed for 15 minutes and then cubed)
- 1 cup cooked chickpeas
- 4 ounces mushrooms (quartered)
- 2 cups cauliflower florets
- 1/2 cup chopped carrots
- 1/2 cup or more 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 (or rice vinegar)
- 1 tablespoon maple syrup
- 1–2 tablespoons water
- 1/2 teaspoon garlic powder (or 1 small clove of garlic, minced)
- Sesame seeds (for garnish)
- Green onion (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Spread the cubed tofu, chickpeas, mushrooms, cauliflower, carrots, and zucchini on a baking sheet.
- Drizzle with soy sauce and sesame oil, then sprinkle garlic powder, onion powder, salt, and gochugaru flakes evenly over everything. Toss until well coated.
- Bake for about 25-30 minutes or until crispy and golden, giving the veggies a shake halfway through.
- In a small bowl, whisk together gochujang paste, vinegar, and maple syrup. Add water gradually until desired consistency is achieved.
- Divide the roasted mix into bowls and drizzle generously with the gochujang dressing.
- Garnish with sesame seeds and chopped green onions. Serve hot and enjoy!
Notes
Store roasted components and dressing separately in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Sheet Pan, Gochujang, Vegan, Korean, Quick Meal, Healthy Dinner, Tofu, Roasted Vegetables
