Gochujang Tofu, Squash, and Brussels Sprouts Bowls Recipe

Introduction

This vibrant Gochujang Tofu, Squash, and Brussels Sprouts Bowl combines spicy, tangy, and savory flavors for a satisfying meal. Roasted vegetables and crispy tofu pair beautifully with a tangy apple-shallot dressing, making it a perfect dish for a wholesome lunch or dinner.

Ingredients

• 1 (15-ounce) block extra-firm tofu
• 1 pound 1-inch cubes butternut squash (peeled or unpeeled)
• Salt
• 7 tablespoons extra-virgin olive oil
• 1 pound Brussels sprouts
• ½ cup apple cider vinegar
• 2 to 4 tablespoons gochujang
• 1 teaspoon gochugaru or other crushed red pepper, plus more to taste
• 1 crisp apple, like Honeycrisp, Fuji, or Pink Lady
• 1 shallot
• 4 cups cooked whole grains (such as farro or brown rice), warm or room temperature
• Toasted sesame seeds and cilantro, for serving (both optional)

Instructions

1. Step 1: Arrange a rack in the bottom of the oven and heat to 425 degrees Fahrenheit. Cut the tofu in half lengthwise, then slice crosswise into 6 sections to get 12 squares total. Pat the tofu dry and transfer to a sheet pan.
2. Step 2: Add the butternut squash cubes to the tofu on the sheet pan. Toss with salt and 2 tablespoons of olive oil. Spread the pieces in an even layer and roast for 10 minutes.
3. Step 3: While roasting, trim and halve the Brussels sprouts, or quarter them if they are large.
4. Step 4: In a large bowl, whisk together ¼ cup olive oil, apple cider vinegar, gochujang, and gochugaru. Thinly slice the apple and shallot, then add them to the dressing. Taste a piece of apple and adjust the dressing with more gochujang, gochugaru, and salt until you get a spicy-savory balance you like.
5. Step 5: After 10 minutes, add the prepared Brussels sprouts to the sheet pan along with 1 tablespoon olive oil and a pinch of salt. Arrange the sprouts cut sides down in a single layer. Roast all the vegetables until tender and golden underneath, about 20 to 25 minutes more.
6. Step 6: Transfer the roasted tofu, squash, and Brussels sprouts to the bowl with the dressing. Toss gently to coat everything evenly. Serve the mixture over warm or room temperature cooked whole grains. Garnish with toasted sesame seeds and cilantro if desired, and spoon some of the vinaigrette on top.

Tips & Variations

• For extra crisp tofu, press it well before slicing to remove as much moisture as possible.
• Swap butternut squash with sweet potatoes or carrots for a different flavor profile.
• If you prefer less heat, reduce the gochujang and gochugaru amounts or omit the crushed red pepper.
• Use quinoa or bulgur instead of farro or brown rice for a gluten-free option.
• Add a handful of toasted nuts like almonds or cashews for extra crunch and protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or a skillet over low heat to keep the tofu and vegetables tender. You can also enjoy the dish cold or at room temperature, making it great for packed lunches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of extra-firm?

Yes, you can use firm tofu, but extra-firm is preferred because it holds its shape better during roasting and results in a firmer texture.

What can I substitute for gochujang if I don’t have it?

If you don’t have gochujang, you can mix a bit of miso paste with chili paste or sriracha for a similar sweet and spicy flavor, though the taste won’t be exactly the same.

Gochujang Tofu, Squash, and Brussels Sprouts Bowls Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 63 reviews

This vibrant Gochujang Tofu, Squash, and Brussels Sprouts Bowl combines roasted vegetables and crispy tofu coated in a spicy, tangy gochujang dressing. Served over warm whole grains and garnished with toasted sesame seeds and fresh cilantro, this dish offers a perfect balance of textures and bold Korean-inspired flavors. It’s a wholesome and satisfying vegan bowl suitable for a flavorful lunch or dinner.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Korean-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu and Vegetables

• 1 (15-ounce) block extra-firm tofu
• 1 pound butternut squash, cut into 1-inch cubes (peeled or unpeeled)
• Salt, to taste
• 7 tablespoons extra-virgin olive oil, divided
• 1 pound Brussels sprouts, trimmed and halved or quartered

Dressing and Garnishes

• ½ cup apple cider vinegar
• 2 to 4 tablespoons gochujang (Korean chili paste), adjust to taste
• 1 teaspoon gochugaru (crushed Korean red pepper), plus more to taste
• 1 crisp apple (such as Honeycrisp, Fuji, or Pink Lady), thinly sliced
• 1 shallot, thinly sliced
• Toasted sesame seeds, for serving (optional)
• Cilantro leaves, for serving (optional)

Base

• 4 cups cooked whole grains (such as farro or brown rice), warm or at room temperature

Instructions

1. Preheat and Prepare Tofu: Arrange a rack in the bottom of the oven and preheat to 425°F (220°C). Cut the tofu in half lengthwise, then slice crosswise into 6 sections to create 12 squares. Pat the tofu pieces dry thoroughly and place them on a sheet pan.
2. Roast Tofu and Squash: Add the butternut squash cubes to the tofu on the sheet pan. Toss both with salt and 2 tablespoons of the olive oil to coat evenly. Spread them in a single layer and roast in the preheated oven for 10 minutes.
3. Prepare Brussels Sprouts: While the tofu and squash roast, trim the Brussels sprouts by cutting off ends and removing any damaged leaves. Halve smaller sprouts or quarter large ones so that they cook evenly.
4. Make the Dressing: In a large mixing bowl, whisk together ¼ cup olive oil, apple cider vinegar, gochujang, and gochugaru to form a spicy-sour dressing. Add thinly sliced apple and shallot to the dressing. Taste a slice of apple and adjust the dressing’s seasoning by adding more gochujang, gochugaru, or salt until it reaches your desired balance of savory heat and tang.
5. Add and Roast Brussels Sprouts: Return to the sheet pan and add the prepared Brussels sprouts. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Arrange sprouts cut side down in a single layer. Roast for an additional 20 to 25 minutes, until the vegetables are tender and develop a golden crust underneath.
6. Toss and Serve: Transfer all the roasted vegetables from the sheet pan to the bowl with the dressing. Toss thoroughly to coat the tofu, squash, and Brussels sprouts evenly with the spicy vinaigrette. Serve the mixture on top of the cooked whole grains. Garnish with toasted sesame seeds and fresh cilantro if desired.

Notes

• You can substitute farro or brown rice with other cooked whole grains like quinoa or barley.
• Adjust the amount of gochujang and gochugaru according to your preferred spice level.
• If you prefer a crispier tofu, press the tofu longer before roasting and avoid overcrowding the sheet pan.
• Feel free to add a squeeze of fresh lime or lemon juice before serving for extra brightness.
• To make this recipe soy-free, replace tofu with roasted chickpeas or another protein of your choice.

Keywords: Gochujang tofu bowl, roasted vegetables, spicy Korean tofu, vegan bowl, butternut squash recipe, Brussels sprouts, whole grains bowl