Gochujang Tofu, Squash, and Brussels Sprouts Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
