Ingredients

Suitable for Vegans

1 pack Sea Salt and Black Pepper Tofoo Bites

100g kale

150g edamame beans

1 carrot

2 spring onions

100g uncooked rice

For the dressing:

2 tablespoon gochujang (or other vegan chilli sauce)

2 tsp rice wine vinegar

2 tsp sesame oil

2 tsp tamari or light soy sauce

1 clove garlic

To serve:

Chopped chilli

Chopped spring onion

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Crispy Sea Salt and Black Pepper Tofoo Bites Korean Bibimbap

Serves 2 • Prep 15 min • Cooking

Crispy Sea Salt and Black Pepper Tofoo Bites Korean Bibimbap
Ingredients

Suitable for Vegans

1 pack Sea Salt and Black Pepper Tofoo Bites

100g kale

150g edamame beans

1 carrot

2 spring onions

100g uncooked rice

For the dressing:

2 tablespoon gochujang (or other vegan chilli sauce)

2 tsp rice wine vinegar

2 tsp sesame oil

2 tsp tamari or light soy sauce

1 clove garlic

To serve:

Chopped chilli

Chopped spring onion

Method

Underline

1. Preheat the oven to 180°C. Place the Sea Salt and Black Pepper Tofoo Bites on a tray and bake in the oven for 20-25 minutes.

2. Cook the rice according to the packet instructions

3. Heat a pan and wilt the kale adding a splash of water, then add the edamame beans and cook until warmed through.

4. Peel and grate the carrot and finely slice the spring onions.

5. Make the dressing by combining all the ingredients, finely grating in the garlic clove.

6. To assemble – place the cooked rice in two bowls, top each with the kale, grated carrot and edamame beans. Slice the cooked Bites and place in the bowl. Add the dressing and stir.

7. Garnish with chopped chilli and spring onion and enjoy!