“Delightful Korean Vegan Brunch: Spicy Tofu Scramble with Seasoned Rice Bowl”

Allergens

Soy (in gochujang and soy sauce)

Ingredients

• 1 cup uncooked short
• grain white rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 1 medium carrot, grated
• 1 teaspoon minced garlic
• 16 oz firm tofu, crumbled
• 2 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• 1 avocado, sliced
• 1/4 cup pickled vegetables (e.g., kimchi, daikon radish)
• 1 tablespoon black sesame seeds

Instructions

1. a. Cook the rice according to package instructions and set aside. b. In a large pan, heat the vegetable oil over medium heat. c. Add the onion and carrot, and cook until softened. d. Add the garlic and cook for an additional 30 seconds. e. Add the crumbled tofu, gochujang, soy sauce, and sesame oil, and stir well. Cook until heated through and slightly firm. Season with salt and pepper as desired. f. To serve, place a portion of cooked rice in a bowl, top with spicy tofu scramble, and garnish with avocado slices, pickled vegetables, and black sesame seeds.

Chef’s Insight

For an authentic Korean experience, use Korean gochujang and soy sauce.

Notes

Adjust the spiciness of the dish according to personal preference by adding more or less gochujang.