Vibrant Korean Vegan Bowl with Citrus Quinoa and Spicy Slaw

Allergens

Soy, Sesame

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• Zest and juice of 1 lime
• 1 teaspoon sesame oil
• 4 oz extra
• firm tofu, pressed and cubed
• 2 cups thinly sliced cabbage
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted seaweed snacks
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 teaspoon honey or maple syrup (optional)

Instructions

1. In a medium saucepan, combine quinoa and water bring to a boil, then reduce heat and simmer until quinoa is cooked through and the water has evaporated. Fluff with a fork and let cool. In a large bowl, whisk together lime zest, lime juice, sesame oil, gochujang, soy sauce or tamari, rice vinegar, and honey or maple syrup (if using). Add cubed tofu and toss to coat. Prepare the cabbage and carrots for the slaw by thinly slicing them and mixing with fresh cilantro leaves. To assemble the bowl, divide cooled quinoa among two bowls. Top with marinated tofu, spicy slaw, and roasted seaweed snacks.

Chef’s Insight

Use fresh ingredients and experiment with different chili pastes to create your perfect bowl.

Notes

Feel free to adjust seasonings to personal preference.