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garden-of-vegan:

Dinner! This is a mish-mash version of our Korean Potato Bowl recipe (a bibimbap inspired bowl, today’s version made with what we had on hand… What else is new!?)

Here we have white rice, tangy cucumbers and red bell pepper (from the Korean Potato Bowl recipe), Al Gamja Jorim (a soy sauce-braised Korean potato side dish) made with potatoes AND crispy tofu. Plus avocado and sesame seeds on top, cause why not? THIS WAS SO GOOD!

If you want to make something similar you’ll need the following recipes:

Vegan Korean Potato Bowl → http://bit.ly/2vhOiau

I used the Al Gamja Jorim recipe, halving the amount of potatoes and subbing the equivalent for crispy pan-fried tofu (recipe below). I used the “Tangy Cucumber portion of the recipe for the cucumbers and red bell pepper.

The crispy tofu part of our Vegan Spicy Buffalo “Wings” post (without the Buffalo sauce of course!) → http://bit.ly/2MgQXHP

ENJOY!

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