Get ready to indulge in the most epic vegan Spicy Gochujang Tofu Bowl of your life!

Today, we’re diving into the world of Korean-inspired tofu bowls, and trust me, you won’t want to miss this!. No more boring, flavorless tofu!

Often, the texture of tofu turns people away. However, when crumbled into ground meat-sized pieces, it becomes a perfect canvas for any flavor combo you desire – like with this Mexican-inspired version of Tofu Tacos with Potatoes and Poblanos.

The raw cabbage and carrot slaw perfectly complements the spice perfect in this Korean-inspired tofu bowl. More meatless dinner ideas, try these Spicy Sriracha Tofu Rice Bowls and this Kung Pao Tofu if you’re interested in cooking more with tofu.

I love the sweet and spicy flavor of Gochujang, a spicy Korean chili paste made of chili peppers, fermented soybeans, rice, and salt. Here it gives the tofu crumbles a sweet, spicy, umami kick, which is balanced out with a fresh mix of shredded cabbage and carrots dressed in a tangy sesame dressing.

First, you must squeeze out all the liquid to ensure your tofu isn’t soggy or watery. Place the tofu on a plate lined with a paper towel or tea towel. Cover it with another towel, and place a heavy pan on top to press out the excess water.

Now, let’s get started with the recipe! Crumbling the tofu into ground meat-sized pieces is key to this recipe. You can use a fork or your hands to crumble the tofu into small pieces.

In a large pan, heat some oil over medium-high heat. Add the crumbled tofu and cook until golden brown, breaking it up into smaller pieces as it cooks.

Add the Gochujang sauce to the pan and stir to combine. Cook for an additional 2-3 minutes, until the sauce has thickened and the tofu is fully coated.

While the tofu is cooking, prepare the slaw. In a large bowl, combine the shredded cabbage and carrots. In a small bowl, whisk together the sesame oil, soy sauce, and rice vinegar. Pour the dressing over the slaw and toss to combine.

To assemble the bowls, place a scoop of brown rice in the bottom of a bowl. Add the cooked tofu on top of the rice, followed by a spoonful of the slaw.

Store each tofu bowl in an airtight container 4 days in the refrigerator. If you’re packing them for lunch, store the tofu and rice in one container and microwave until warm. Put the slaw in another container and add to the bowl before eating.

This vegan Spicy Gochujang Tofu Bowl is loaded with protein, veggies, and tons of flavor! It’s the perfect meal for a quick and easy dinner or lunch.

So, what are you waiting for? Give this recipe a try and let me know what you think!

Happy cooking!