A sheet pan gochujang bowl is an easy, flavor-packed way to use up leftover veggies. Tofu, Veggies, chickpeas are tossed in a delicious Gochujang marinade and baked!. Serve your gochujang bowls over rice, lettuce, or noodles. It’s such a versatile meal! Nut-free

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main, Main Course
  • Cuisine: Korean

Ingredients

For the Baked Tofu

  • 7 ounces firm or extra firm tofu (pressed for 15 minutes and then cubed)
  • 1 cup cooked chickpeas
  • 4 ounces mushrooms (white, baby portabella or cremini) (quartered)
  • 2 cups cauliflower florets
  • 1/2 cup chopped carrots
  • 1/2 cup or more chopped zucchini

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
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt

For the Dressing

  • 1 tablespoon white vinegar (or rice vinegar)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon gochugaru flakes
  • 1-2 tablespoon water
  • 1/2 teaspoon garlic powder (or 1 small clove of garlic, minced for an even fresher garlic punch)
  • sesame seeds, green onion for garnish

Method

Bake the tofu and veggies.

  1. Preheat the oven to 400° F (205° C).
  2. Cube the tofu and chop your veggies, if you haven't already, and add to a bowl. Chop the veggies up so that they are somewhat the same size, so the cooking time for all stays similar
  3. Then, make the marinade by mixing all of the marinade ingredients together in a small bowl until they’re well combined.
  4. Pour the marinade over the veggies and tofu, tossing well to coat. Spread this mixture onto a parchment-lined baking sheet or a baking dish, and bake for 35 to 45 minutes, stirring once during cooking.

Meanwhile, make the dressing.

  1. Mix all of the dressing ingredients together in a small bowl, and set aside. Add a pinch of salt

Assemble the gochujang bowls.

  1. Once the all of the veggies are cooked through and the tofu is a little bit crisp, remove the baking dish from the oven, and drizzle on some of the dressing.
  2. Transfer the cooked veggies and tofu to bowls and serve. You can serve them on their own, over some chopped greens or cooked rice or noodles, add to wraps, or even make sandwiches!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.