Korean Soy-free Tofu, Kimchi and Cauliflower Rice Bowl


It's the little things in life. Being a vegetarian can be hard, especially when you can't have soy, and tofu is everywhere. It's so easy to change a steak-filled recipe like this Eating Well #Korean #kimchi bowl by just swapping in soy-filled tofu. It's been incredibly frustrating. Thankfully, after 2 years of searching, I came upon the Vegan Richa chickpea flour tofu recipe, and a whole new world has opened up.


Pro tip: as far as keeping this one "quick and easy," do yourself a favor and prep the chickpea tofu ahead of time. It needs to sit at least 1 hour.


Modified the bowl recipe from Eating Well | Serves: 4 | Time: ~30 min


Ingredients

4 tbsp sesame oil, divided

6 cups riced #cauliflower

6 green onions, sliced, greens and whites separated

1 tsp ginger powder

1/4 salt

4 servings of chickpea flour #tofu

1/4 cup gochujang

2 tbsp sesame seeds

1 cup shredded #carrots

1/2 cup kimchi


Quick shoutout to kimchi - an excellent source of fiber and probiotics to help you manage your weight, stave off diabetes, and improve your skin, among other benefits.

Instructions

Heat 2 tbsp of sesame oil in a large skillet over medium-high heat. Add cauliflower rice, scallion whites, ginger and salt. Cook, stirring frequently, until the cauliflower is softened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.


Heat the remaining 2 tbsp of oil in the pain over medium-high heat. Add the tofu, cook stirring 2-4 minutes. Remove from heat, stir in gochujang and sesame seeds.


Divide cauliflower among bowls. Top with tofu, carrots, kimchi, egg (if not vegan), and onion greens. Enjoy your easy #Asian bowl!



Chickpea Tofu from Vegan Richa | Serves: 24| Time: ~15 min + 1 hr chill time.


Ingredients

1 cup chickpea flour

1 tsp salt

1/4 tsp garlic powder

1/4 tsp turmeric optional, for color (I went for it)

1/4 tsp cumin

1 3/4 cup water


Instructions

Grease a bread pan or line with parchment and keep ready.


In a bowl whisk all the ingredients under chickpea tofu until there are no lumps, or use a blender. I used my ninja.


Pour the chickpea flour mixture into a deep saucepan. Cook over medium heat. Stir continuously. The mixture will start to get lumpy as the pan heats up and then thicken evenly and considerably, 4 to 5 mins.


Once the mixture is evenly thick and stiff, keep cooking for another 2 minutes so the chickpea flour gets cooked through. Also tap the spoon or spatula to drop the mixture stuck to it to the pan. If the mixture is starting to brown, reduce the heat to medium low.


Pour the mixture into the prepared loaf pan or parchment and even it out using a spatula. Let it cool, then refrigerate for at least an hour to set.


Remove the set slab from the pan. Slice up into cubes. Store in an airtight container refrigerated for upto 4 days. If there's moisture, drain before using.


What I ate and drank today

96 oz of water

2 cups of decaf

1 cup caffeinated coffee

1 boiled egg

Leftover ravioli

1 serving of trail mix

Kimchi bowl

Vodka diet


Exercise

~4.5 miles of walking

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