I am not sure what it is about going vegan, but somehow as soon as you start not only do people seem to suddenly to think that what you ingest is any of their business, they also appear to be under the impression that all foods aside from meat and dairy are devoid of protein and iron and you are going to become anemic and die. I hate to break it to everyone, but there are tons of plant based protein sources that are actually higher in proteins and healthy fats than meat. Tofu has plenty of protein and has become a real staple in our household (as well as tempeh, chickpeas and black beans) and we are constantly on the lookout to find new ways to prepare it and spice things up.
The beauty of tofu is that it is so versatile that it absorbs the flavor of whatever you pair it with, so it can be used in everything from southern cooking, to becoming a pizza topping, to the obvious placement in traditional asian cooking. A little while back I discovered this book Koreatown by Deuki Hong through Blogging for Books and I have to say I am pretty obsessed. The book’s layout is clean, beautiful and fun and all of the recipes that we have tried are fantastic. The book itself is not exclusively vegan food by any stretch of the imagination, but there are a few recipes that are and the ones that are not were easy enough to substitute with faux meats.
Of all the recipes, the bibimbap recipe was our favorite and is absolutely amazing and healthy to boot! Bibimbap (directly translated to “mixed rice) is probably the most well-known Korean food, but what I did not know is that it really is just a hodge podge of different things and is prepared differently by most chefs. The author of the book said his mom used to make this for them when they were cleaning out the fridge since it is a great way to use up lots of ingredients. Traditionally bibimbap contains a few fried eggs and varying meats, but the great part is that you can choose to mish-mash yours however you would like. Here is my take on the lazy man’s vegan bibimbap using the epic sauce recipe from Koreatown.
Have you ever made your own bibimbap?
- -1/2 cup gochujang
- -2 tsp sesame oil
- -1 tbsp honey
- -1 tbsp sriracha
- -1 tbsp organic cane sugar
- -1 tbsp rice wine vinegar
- -1 tbsp tonic water
- -2 cups hot cooked rice
- -1/2 large carrot cut julienne style
- -1/8 cup liquid aminos (soak 1 cup cooked spinach in the aminos)
- -1/2 cucumber diced
- -1 sheet toasted seaweed (crumbled on top)
- -1/4 brick of tofu cut into strips and pan fried in coconut oil
- Whisk together the gochujang, sesame oil, honey, sriracha, sugar, vinegar, and tonic water.
- Line the bottom of a pan (or individual bowls if you would like) with sushi rice.
- Top with carrots, cucumbers and tofu. Crumble seaweed sheet over top.
- Finally cover with bibimbap sauce to taste and serve.
Have you ever made bibimbap?