Your mornings just got a whole lot better (and tastier)! These plant-based Korean-Inspired Breakfast Bowls from The New Whole30 are the perfect way to kickstart your day with a satisfying serving of plant-based protein.
The star of the show? Perfectly baked tofu—marinated in coconut aminos and sesame oil for a savory, tangy flavor—then roasted until golden and crisp around the edges. It’s served over a fresh, vibrant mix of veggies: umami-packed shiitake mushrooms, your choice of butternut squash or sweet potato noodles (for a subtle sweetness and tender crunch), baby spinach, and a bold helping of kimchi for that classic tangy, spicy bite.
This Korean-Inspired Breakfast Bowl is brought together with a savory sauce made from coconut aminos, rice vinegar, fresh orange juice, and a touch of red pepper flakes for just the right balance of heat and savory. This bowl is hearty, flavorful, and totally Plant-Based Whole30 compatible—perfect for a protein-packed breakfast or a quick, satisfying lunch.
Easy ingredient swaps & additions
One of the best parts about this Korean-Inspired Breakfast Bowl? It’s totally customizable:
- Swap the greens: Not a spinach fan? Sub in kale for a heartier bite and extra texture. Pro tip: lightly massage the kale to soften it up before serving.
- Switch up the noodles: Zucchini noodles make a lighter, neutral-flavored alternative that soaks up the savory sauce perfectly.
- Boost the veggies: Add thinly sliced radishes for a pop of color and peppery crunch, toss in snap or snow peas for a sweet snap, or mix in shredded cabbage for even more crunch that pairs beautifully with the kimchi. For a milder and creamy flavor, try added sliced avocado to help balance the heat and tanginess of the sauce.
- Change the protein: Want something different? Try tempeh for a nutty, hearty twist. Slice it thin and pan-fry for a crispy finish.
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.
