Cheesy Kimchi Tofu Bake
Cheesy Kimchi Tofu Bake
There is something so cozy and really delicious about this easy to make tofu bake that I just adore. All of the subtle spicy, smoky, tangy and cheesy flavors go so well together and the addition of fresh vegetables and rice make it an all out winner of a dish! You can customize which vegetables you like and change out the brown rice for white. You’ll be enjoying in no time because everything comes together in under an hour.
Serves 4
Ingredients
160z (458g) Extra Firm Tofu cubed
3 cups (400g) Cooked Brown Rice
1 large crown & stalk (200g) Broccoli chopped
3 oz (100g) Vegan Cheddar Shreds
1 large (95g) Carrot, julienned
3 Green Onions sliced reserve the green parts for garnish
2/3 cup (130g) Vegan Kimchi roughly chopped
1 Tbsp (15g) Sesame Seeds for garnish
1 Tbsp (15ml) Avocado or high heat Oil
1 tsp (5g) Garlic Powder
1 tsp (5g) Onion Powder
Salt & Pepper to taste
Sauce
1/3 cup (75g) Vegan Mayo
1 1/2 Tbsp (24g) Gochujang Paste
2 Tbsp (30ml) Rice Vinegar
1 1/2 Tbsp (24ml) Soy Sauce
1 1/2 Tbsp (24g) Miso Paste
1 1/2 Tbsp (24ml) Vegan Honey or Maple Syrup
3 Tbsp (45ml) Water
Salt & Pepper to taste
Note
I use extra firm tofu that is vaccum packed, it’s much firmer than water packed and doesn’t need to be pressed.
I used a 8x11 Baking dish
Directions
1. Prep the tofu by cutting it into 1 “ cubes (press it for 15 minutes first if using water packed) and lay it out on a lined baking sheet.
2. Cut up the broccoli into small florets and cut away the hard skin of the stalk and then cut the stalk into small pieces. Add them to the tofu on the baking sheet. Drizzle everything with a bit of oil, salt, pepper, onion powder and garlic powder. Bake at 375 for 20 minutes.
3. While the tofu and broccoli are baking, cut the carrot into strips and slice the green onions, reserving the green parts for garnish, set aside.
4. Mix together the sauce by adding all of the ingredients in a cup or small bowl. Set aside.
5. Once the broccoli and tofu are baked, add the julienned carrots, green onions and kimchi then mix together.
6. Assemble the bake by: adding a little bit of the sauce into the bottom of the baking dish. Add in the cooked rice and then layer on half the vegetable mix, half of the sauce and half of the vegan cheese. Repeat the layers and then cover with aluminum foil. Bake at 350 for 20 minutes.
7. Top with sesame seeds and green onions before serving.
