Tofu & Pickled Veggies Rice Bowl

Serve a crowd with this vegan rice bowl - crispy rice, marinated tofu crumble, and build-your-own toppings for a fun, tasty meal!

Serve a crowd with this vegan rice bowl - crispy rice, marinated tofu crumble, and build-your-own toppings for a fun, tasty meal!

1

Cook rice according to directions on package.
2

Meanwhile, combine apple cider vinegar, maple syrup, and salt in a small saucepan and boil until salt has dissolved. Pour over the cucumbers, carrots, and radishes, then leave to rest for an hour.
3

Preheat oven to 450°F. Spread sweet potatoes on a baking sheet, toss with 1 tbsp oil, and season with salt and pepper. Roast for 20-25 mins until crispy, stirring halfway through.
4

Prepare marinade by combining tamari, maple syrup, sesame oil, garlic, ginger, black pepper, and Gochujang.
5

Drain tofu and shred into crumbles using two forks. Press shredded tofu in a clean tea towel to reduce moisture. Toast in a large skillet for 1-2 mins. Add marinade and sauté (with limited stirring to encourage crisping) for 6-8 mins.
6

Simmer mushrooms in a skillet with water until soft, then remove and set aside. Drain and wipe pan. Heat sesame oil in pan, and sauté mushrooms until crisp (~3 mins).
7

Heat sesame oil in a skillet, pack rice into skillet, allow to crisp for 5-7 mins (do not stir).
8

Add rice to large, shallow bowls and top with sweet potatoes, tofu crumble, pickled veggies, and mushrooms.
9

Sprinkle with scallion greens and season with Gochujang sauce. Mix thoroughly before eating.