New Year New Me?!

It’s no secret that 2020 was a shit show for every living being that identifies as a human. And when the clock stroke midnight on 1/1/2021, that shit show did not see its finale. Trying my best to turn over a new leaf and hold on to some grasp of normalcy, I am still sticking to setting small goals for myself in the new year. One of these goals is to eat more plant-based. I am committed to eating a strictly vegan diet during the month of January, and incorporating what I learn into my lifestyle beyond this month. At first, I was nervous about this. Then I remembered all of the delicious vegan recipes and restaurants that I have access to; like this gochujang tofu with roasted veggies.

Gochujang is a Korean red chili paste that is the perfect sweet and spicy addition to any marinade, and is available in most Asian grocery stores. This recipe is a veganized adaptation of the NYT Cooking Gochujang Chicken recipe, using tofu to replace the protein, along with a few other modifications. The veggies take on a robust flavor from the marinade, and by combining the leftover marinade with cornstarch, the tofu gets extra crispy and flavorful. The quick-pickled radishes and scallions truly tie this dish together and give it that restaurant-meal-at-home finish that makes any weeknight meal feel special.

This plant-based dinner breaks every stereotype that vegan meals are bland and not satisfying. Serve with your favorite grain and heat leftovers for about 15 minutes and 350 degrees F to enjoy all week long!

Gochujang Tofu with Roasted Vegetables

Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Ingredients

3 tbsp gochujang
2 tbsp soy sauce
1 inch piece of ginger, peeled and minced
1 tsp maple syrup or honey
3 tbsp neutral oil, such as grapeseed or canola
2 lbs squash, unpeeled, seeded and diced (about 5 cups)
Half head of large cauliflower, diced into florets (about 3.5 cups)
6 scallions, ended trimmed, green and white parts separated and left whole
1 block firm tofu, pressed and cut in half and quartered into 8 squares
2 tbsp cornstarch
1 bunch radishes (about five), thinly sliced
1 tbsp rice vineagar
Juice of half a lime
1 tbsp sesame oil
Kosher salt
Steamed rice for serving (optional)

Instructions

Preheat the oven to 425 degrees F and lightly grease a sheet pan.
In a large mixing bowl, combine the gochujang, soy sauce, ginger, maple syrup and oil. Add the squash, cauliflower and white parts of the green onions to the bowl and coat in the glaze. Season with salt to taste and transfer to the sheet pan
In the same bowl, add cornstarch. Toss the tofu in the glaze and cornstarch mixture until each piece is coated. Arrange the tofu between the vegetables on the sheet pan.
Roast until the vegetables are tender and the tofu is crispy, about 35-40 minutes.
While the sheet pan is in the oven, mince the green parts of the green onion and add to a medium bowl with radishes, vinegar, lime juice and sesame oil. Season with salt to taste and set aside.
Top the tofu and veggies with the pickled scallion and radish mixture and serve with steamed rice.