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Plant-based Korean-Inspired Breakfast Bowl
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Korean-Inspired Breakfast Bowl

This beautiful bowl may look a bit daunting, but it comes together quite easily. The tofu roasts in the oven while you make the salad, and the toasty sweet sauce whips up in just 2 minutes.
Keyword Plant-based
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3

Ingredients

For the sauce

  • ¼ cup coconut aminos
  • ¼ cup water
  • 3 tbsp unseasoned rice vinegar
  • 3 tbsp toasted sesame oil
  • 1 tbsp fresh orange juice
  • 2 tsp red pepper flakes

For the tofu

  • 1 (14-oz) block super-firm tofu drained, pressed, and diced (see Tip)
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp coconut aminos
  • 1 tbsp arrowroot powder
  • 1 tsp sesame seeds

For the salad and serving

  • 3 tbsp extra-virgin olive oil
  • 2 garlic cloves minced
  • 1 (5-oz) container fresh shiitake mushrooms (stems trimmed and caps thinly sliced)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 (10-oz) package of butternut squash noodles or sweet potato noodles
  • 1 (5-oz) package baby spinach
  • 1 cup Plant-Based Whole30-compatible kimchi
  • 1 tsp black sesame seeds

Instructions

Make the sauce

  • IN a small bowl, stir together the coconut aminos, water, vinegar, sesame oil, orange juice, and red pepper flakes. Set aside.

Make the tofu

  • PREHEAT the oven to 400°F and line a large rimmed baking sheet with parchment.
  • IN a medium bowl, combine the tofu, olive oil, and coconut aminos, and toss to combine.
  • SPRINKLE the arrowroot over the tofu and toss to coat.
  • ARRANGE the tofu in an even layer on the baking sheet and sprinkle with the sesame seeds. Bake until golden, 15 to 20 minutes.

Make the salad

  • MEANWHILE, in a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and cook until sizzling, about 2 minutes (do not let the garlic brown). Add the mushrooms and cook until lightly browned, 3 to 4 minutes. Lightly sprinkle with the salt and pepper. Transfer the mushrooms to a bowl and cover to keep warm.
  • IN the same skillet, add the remaining tablespoon olive oil and warm over medium heat. Add the noodles and cook, tossing occasionally, until just tender, 5 to 8 minutes.
  • SERVE: In three shallow serving bowls, arrange the spinach and then add the tofu, mushrooms, and noodles. Top with the kimchi, drizzle with the sauce and sprinkle with the sesame seeds.

Notes

TIP: Pressing the tofu before you bake, pan-fry, air-fry, or grill it allows you to remove most of the excess moisture. This helps the tofu better absorb the flavors of marinades and seasonings and is the key to getting lightly crisped edges. The longer your tofu is pressed, the firmer it becomes. Ideally, press the tofu for 30 to 60 minutes before cooking, but even a quick press will help. To press a block of tofu, wrap it in a tea towel and place on a cooling rack over a baking sheet to help contain the moisture. Put a heavy object (like a cast-iron pan or gallon water jug on top of the tofu block and allow it to sit for the desired length of time.