I’m so excited to share this Gochujang Broccoli Tofu Bowl with you! If you love bold flavors combined with fresh, vibrant ingredients, this bowl is going to become your new favorite. Sticky gochujang-glazed tofu and broccoli sit on top of the creamiest edamame avocado spread, finished with crunchy cucumber, pickled onions, and black sesame seeds. It’s packed with 40 g of protein per serving, 11 mg of iron, and an impressive 770 mg of calcium, making it one of the most nutrient-dense bowls on the blog. The best part? Everything comes together with minimal effort. If you’re looking for a satisfying, plant-based meal that’s as beautiful as it is good for you, this one is a must-try!
Why I love this recipe (as a nutritionist)
- High-protein: with 40 g of protein per serving from tofu and edamame, this bowl keeps you full and fueled
- Iron-rich for vitality: 11 mg of iron per serving supports healthy oxygen transport and energy levels
- Calcium-rich without dairy: 770 mg of calcium per serving, mostly from tofu and edamame, supports strong bones
- Loaded with vitamin C: 111 mg of vitamin C from broccoli and lime helps with iron absorption and immune support
- Quick and easy: one sheet pan for the tofu and broccoli, a quick blender spread, and you have a restaurant-worthy bowl in 40 minutes
Ingredient notes
- Extra-firm tofu: tearing instead of cutting creates more surface area for the sticky gochujang glaze to cling to, giving you more flavorful bites. Press well and pat dry for the best texture.
- Gochujang paste: a fermented Korean chili paste that brings a sweet, smoky heat. Look for it in the international aisle.
- Edamame: young soybeans packed with protein and fiber. They blend into a silky, vibrant spread with avocado that adds creaminess and healthy fats.
- Broccoli: rich in vitamin C, vitamin K, and sulforaphane (a compound studied for its antioxidant and anti-inflammatory effects). Chop it and let it rest for 30 minutes before cooking to boost sulforaphane formation.
- Fresh herbs: cilantro and mint brighten the spread and add a fresh contrast to the warm, spicy tofu.
How to make this recipe (summary)
Start by preheating the oven to 390°F (200°C) with the fan on.
Whisk together gochujang, tamari, maple syrup, and sesame oil in a small bowl.
Toss the torn tofu, broccoli, and cornstarch on a sheet pan, drizzle the sauce over everything, and spread into an even layer. Bake on the top rack for 25 to 30 minutes, stirring once halfway, until golden and caramelized.
Blend the edamame, avocado, lime juice, cilantro, mint, and a pinch of salt in a food processor until smooth and creamy.
Assemble by spooning the spread into bowls, piling on the sticky tofu and broccoli, and finishing with diced cucumber, sliced scallion, pickled onions, black sesame seeds, and a squeeze of lime. View recipe card below for detailed instructions.
Variations and tips
- Make it gluten-free: use a certified gluten-free gochujang paste and tamari
- Swap the protein: tempeh or chickpeas work well in place of tofu with the same sticky glaze
- Meal prep friendly: store the tofu and broccoli, spread, and toppings separately for up to 3 days. Assemble fresh when ready to eat.
- Extra crunch: add toasted cashews or peanuts on top for added texture and healthy fats
- Spice level: adjust gochujang to taste. Start with 2 tsp for a milder version or add a drizzle of sriracha for extra heat.
- If you like this recipe, you’ll also love our High-Protein Chipotle Sweet Potato Bowl, and Spring Roll Salad Jars.
Why you’ll love this gochujang broccoli tofu bowl TL;DR
- Bold flavors
- High-protein meal
- Iron and calcium-rich
- Sheet pan easy
- Vibrant and fresh
FAQ
- Is this recipe gluten-free? It can be but you need to check the labels, since gochujang can contain wheat. Use a certified gluten-free gochujang and tamari to make it gluten-free.
- Can I make the edamame spread ahead of time? Yes, it keeps well in an airtight container in the fridge for up to 4 days.
- What can I use instead of tofu? Tempeh or chickpeas are great alternatives. Cut tempeh into cubes or use whole chickpeas, toss with the same glaze, and bake until crispy.
- How do I store leftovers? Store the tofu, spread, and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the tofu in the oven or air fryer to restore crispiness.
- Is this recipe nut-free? Yes, this recipe is completely nut-free as written.
Gochujang Broccoli Tofu Bowl
Equipment
Ingredients
Sticky Gochujang Tofu and Broccoli
- 10 oz (285 g) extra-firm tofu - pressed and torn into bite-size pieces
- 2 cups (180 g) broccoli florets - chopped
- 1 tbsp (15 g) gochujang paste
- 1 tbsp (15 ml) reduced-sodium tamari
- 1 tbsp (15 ml) maple syrup
- 2 tsp (10 ml) toasted sesame oil
- 1 tbsp (8 g) cornstarch
Edamame Avocado Spread
- 1 ½ cups (240 g) frozen shelled edamame - thawed
- 1 avocado
- 4 tbsp (60 ml) lime juice
- ½ cup (16 g) cilantro
- ½ cup (15 g) fresh mint
- sea salt flakes - to taste
To Finish
- 1 small cucumber - finely diced
- 1 scallion - finely sliced
- pickled onions - to taste (about 1/4 cup)
- 1 tbsp (9 g) black sesame seeds
- 2 lime wedges
Instructions
- Preheat oven to 390°F (200°C), fan-forced.
- In a small bowl, whisk together gochujang, reduced-sodium tamari, maple syrup, and toasted sesame oil.
- Add tofu, broccoli, and cornstarch to the sheet pan. Drizzle over the sauce, then toss well to coat. Spread into an even layer on a sheet pan.
- Bake on the top rack of the oven for 25 to 30 minutes, stirring once halfway, until browned.
- In a food processor, blend edamame, avocado, lime juice, cilantro, mint, and a pinch of salt until smooth (about 3 minutes). Scrape the sides with a spatula as you go. Add 1 ice cube if you desire a looser consistency.
- Spoon the spread into bowls, top with cucumber, scallion, the sticky tofu and broccoli, then finish with pickled onions, black sesame seeds, and a squeeze of lime.
Another winning recipe! <3
So happy you liked it. Thank you for sharing, Masan 🥰