Instead of the same boring cubed tofu that you are used to, this recipe tears the tofu into shards and roasts them until golden browned and the pointed ends get very crispy in parts. Serve the crispy tofu atop black midnight grains, alongside lemony roasted vegetables and a tangy sesame-miso dressing.
A good rice bowl is a plant based staple that can be flavored in almost unlimited ways. This Korean Tofu Bowl starts with a based of brown rice and is topped with roasted broccoli, crispy sugar snap peas, tangy gochujang barbecue sauce sautéed tofu, and sour, fermented kimchi.
Japanese food is based on the staple ingredient of rice, and most dishes are build from this base. Traditional Japanese food shunned meat because of the influence of Buddhism, so this Vegan Sushi Bowl is not only uses the classic flavors or salt, umami, soy, and vinegar, but super flavorful.