Tofoo Nuggets Korean Bibimbap

Serves 2 • Prep 15 min • Cooking 20 min
Vegans
Get this stuff
  1. 1 pack Tofoo Nuggets
  2. 100g kale
  3. 150g edamame beans
  4. 1 carrot
  5. 2 spring onions
  6. 100g uncooked rice
For the dressing
  1. 2 tablespoon gochujang (or other vegan chilli sauce)
  2. 2 tsp rice wine vinegar
  3. 2 tsp sesame oil
  4. 2 tsp tamari or light soy sauce
  5. 1 clove garlic
To Serve
  1. Chopped chilli
  2. Chopped spring onion
Do this stuff
  1. Preheat the oven to 200°C. Place the Tofoo Nuggets on a tray and bake in the oven for 20 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 Nuggets and place in the bowl. Add the dressing and stir.
  7. Garnish with chopped chilli and spring onion and enjoy!
People also viewed
GH_Nuggets_Flatbread
Garlic & Herb Nugget Flatbreads with Tzatziki
Sweet Chilli Nuggets with a Noodle & Peanut Salad
Tofoo Chunkie Butty
Tofoo Chunkies Butty
View all recipes
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
OK
X
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.

OK
×