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Gochujang Broccoli Tofu Bowl with Avocado Edamame Spread Recipe

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4.3 from 13 reviews

This vibrant Gochujang Broccoli Tofu Bowl combines crispy baked tofu and broccoli coated in a spicy, sweet gochujang sauce with a creamy, herbaceous edamame and avocado spread. Enhanced with fresh herbs, cucumber, scallions, and pickled onions, it delivers a delightful balance of flavors and textures perfect for a nutritious, plant-based meal.

Ingredients

Tofu & Vegetables

  • 10 oz extra-firm tofu, pressed and torn into bite-size pieces
  • 2 cups broccoli florets, chopped
  • 1 small cucumber, finely diced
  • 1 scallion, finely sliced
  • 1 1/2 cups frozen shelled edamame, thawed
  • Pickled onions, to taste (about 1/4 cup)
  • 2 lime wedges

Sauce & Seasonings

  • 1 tbsp gochujang paste
  • 1 tbsp reduced-sodium tamari
  • 1 tbsp maple syrup
  • 2 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 4 tbsp lime juice
  • Sea salt flakes, to taste
  • 1 tbsp black sesame seeds

Herb Spread

  • 1 avocado
  • 1/2 cup cilantro
  • 1/2 cup fresh mint

Instructions

  1. Preheat Oven: Preheat your oven to 390°F (200°C) with fan-forced heat to ensure even, crispy baking.
  2. Make Gochujang Sauce: In a small bowl, whisk together gochujang paste, reduced-sodium tamari, maple syrup, and toasted sesame oil until smooth and well combined.
  3. Prepare Tofu and Broccoli: Place the torn tofu pieces, chopped broccoli florets, and cornstarch in a sheet pan. Drizzle the gochujang sauce over them and toss thoroughly to coat everything evenly. Spread the mixture in a single layer on the sheet pan for uniform roasting.
  4. Bake Tofu and Broccoli: Bake on the top rack of the oven for 25 to 30 minutes, stirring once halfway through, until the tofu and broccoli are browned and slightly crispy.
  5. Prepare Edamame Avocado Spread: While baking, blend the thawed edamame, avocado, lime juice, cilantro, fresh mint, and a pinch of sea salt in a food processor until smooth, about 3 minutes. Scrape down the sides as needed and add one ice cube if a looser consistency is preferred.
  6. Assemble Bowl: Spoon the creamy edamame avocado spread into bowls. Top with the finely diced cucumber, sliced scallions, and the baked, sticky tofu and broccoli mix. Garnish the bowl with pickled onions, black sesame seeds, and finish with a squeeze of fresh lime juice for brightness.

Notes

  • Pressing tofu thoroughly removes excess moisture helping it crisp better during baking.
  • Fan-forced oven enhances even cooking and browning for the tofu and broccoli.
  • Adding an ice cube when blending the spread can help achieve a creamier, lighter texture.
  • Pickled onions add a tangy contrast; substitute with pickled radish or red onion if preferred.
  • This bowl is perfect served warm or at room temperature.

Find it online: https://bitezly.com/gochujang-broccoli-tofu-bowl-with-avocado-edamame-spread-recipe/