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Sheet Pan Gochujang Bowl

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 193 kcal
Course: 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

Instructions

Bake the tofu and veggies.
    Cup of Yum
  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!

Notes

  • I prefer to use a ceramic or stoneware baking dish for sheet pan meals to help with even cooking and to prevent drying of the veggies 
  • To make quick pickled veggies to go with the bowl, slice 1/2 or 1 cucumber and some onion into thin slices. Then, make a double batch of the dressing, and use half of the dressing along with another 2 to 3 tablespoons of water to mix with the vegetables. Let the veggies sit for 15 to 20 minutes or refrigerate them for at least an hour, and then use them.
  • Gochujang bowls are naturally nut-free. They’re also gluten-free if you use gluten-free gochujang and tamari instead of soy sauce.
  • To make this recipe soy-free, use chickpea flour tofu, coconut aminos instead of soy sauce. Make your soyfree gochujang : mix together 2 teaspoons each of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup to make your own gochujang. 

Nutrition Information

Calories 193kcal (10%) Carbohydrates 24g (8%) Protein 12g (24%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 589mg (25%) Potassium 518mg (15%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 2731IU (55%) Vitamin C 30mg (33%) Calcium 111mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 193

% Daily Value*

Calories 193kcal 10%
Carbohydrates 24g 8%
Protein 12g 24%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 589mg 25%
Potassium 518mg 11%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 2731IU 55%
Vitamin C 30mg 33%
Calcium 111mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.