Korean Tofu & Veggie Bowl

Vegan meets Korean cuisine in this hearty veggie bowl! The base of the dish is toasted garlic Basmati rice with vegetable components of roasted shiitake mushrooms and sesame spinach. Korean style tofu is tossed in roasted garlic and gochugaru chili flakes and added into the main compartment. We top the dish with a Korean red chili sauce made with Gochujang chili paste, toasted sesame oil, tamari soy sauce, agave, ginger, garlic, chili flakes, and rice vinegar. On the side is roasted broccoli seasoned with garlic, ginger, sesame and gochugaru chili flakes.

Ingredients: broccoli, brown basmati rice, smoked tofu (non-gmo soybeans, water, calcium sulfate, gluten free soy sauce, salt, pepper, cumin, cinnamon, clove, aniseed, coriander), spinach, shiitake mushrooms, garlic, rice vinegar, green onions, toasted sesame oil, ginger, gochujang chili paste (chickpea miso (rice koji, chickpeas, sea salt), filtered water, mirin (rice, distilled rice wine, water, rice koji, sea salt), coconut vinegar, chili powder, coconut crystals, smoked paprika, himalayan salt), agave nectar, dehydrated garlic, gochugaru chile flakes, toasted sesame seeds, roasted garlic oil (olive oil, garlic), coconut aminos (coconut blossom nectar, coconut blossom sap), sea salt, reduced sodium tamari (water, soybeans, salt, alcohol (to preserve freshness))