Sheet Pan Gochujang Bowl (1 pan, nut-free with gluten-free and soy-free options)

veganricha.com

Seema

subheading: For the Baked Tofu:

7 ounces ( 198.45 g) firm or extra firm tofu pressed for 15 minutes and then cubed

1 cup ( 164 g) cooked chickpeas

4 ounces ( 113.4 g) mushrooms (white, baby portabella or cremini) quartered

2 cups ( 200 g) cauliflower florets

½ cup ( 64 g) chopped carrots

½ cup ( 62 g) or more chopped zucchini

subheading: For the Marinade:

1 tablespoon soy sauce, use tamari for gluten-free or coconut aminos for soy-free

1 tablespoon sesame oil

2 tablespoons gochujang paste

1 tablespoon gochugaru flakes

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

subheading: For the Dressing:

1 tablespoon white vinegar or rice vinegar

1 tablespoon maple syrup

½ teaspoon gochugaru flakes

1 to 2 tablespoon water

½ teaspoon garlic powder or 1 small clove of garlic, minced for an even fresher garlic punch

sesame seeds, green onion for garnish

Directions at veganricha.com

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