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 Edamame & Forbidden Rice Salad, 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
A vibrant sheet pan bowl with sticky gochujang tofu and broccoli over a creamy edamame avocado spread, finished with fresh cucumber, pickled onions, and sesame seeds. High in protein and iron.
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.
Notes
Sulforaphane note: Sulforaphane is a natural compound found in broccoli and other cruciferous veggies. It is studied for its antioxidant and anti-inflammatory effects and its role in supporting the body’s detoxification pathways. Chopping broccoli and letting it sit for 30 minutes before cooking will help boost sulforaphane formation.
Texture tip: For better texture, pat tofu and broccoli dry so they brown in the oven. Avoid overcrowding the sheet pan.
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This is incredible!!! I have been meaning to try this for months and I am so glad I did. The lime, edamame, paste all came together wonderfully! Thank you so much for this beautiful and yummy creation!
I’m so happy you loved it! Thank you so much for sharing Kristin x
So good
Thank you for sharing Tim 🙂
Delicious! I love the way the cool avocado-edamame spread balances the heat from the tofu and broccoli. The recipe makes three servings for us.
Hi Eileen, I’m so happy you loved it! Thank you for sharing 🥰
Absolutely delicious! Wow
So happy you loved it! Thank you for sharing Tracie 💚
This looks so great! Can’t wait to try it tomorrow, thank you! I’m so sorry to ask but would be super grateful to know where you bowl is from? It’s gorgeous & looks like a great size! Thank you 🙂
Hi Mel, can’t wait for you to try it 🥰 My bowls are from QCC in Sydney https://www.qcc.com.au/
It’s a hospitality shop, so it’s geared for restaurants, but you can often buy individual items. I love it because it means the plates are a lot more resistant (they are meant to for 100s of people eating from them), and you can often buy 1 or 2 pieces at a time, instead of a pack of 6! Even if you’re not in Australia, I think looking up your local hospitality shop could be worth it 🙂
I inadvertently skipped blending the edamame, avocado, lime juice, cilantro, mint and instead just chopped the cilantro and mint and sliced the avocado and piled all the items into bowls. My husband liked it and said I should make it again. Thanks for this recipe.
That’s a really good shortcut idea, Nancy. Thank you so much for sharing. So glad you and your husband both loved it 🥰
Looks & sounds amazing! I have been mashing avocado, cooked quinoa & nutritional yeast together for years. The edamame is a great idea. Just wondering what a substitute for gochujang paste could be as I don’t know I can buy it where I live? crispy chilli oil? Thanks
Hey Laurie, I would probably try some hot sauce, maybe some sriracha? Otherwise, crispy chili oil could be great, maybe just save the crispy bit and stick to the oil. Let us know how you go 😊
Questioning cooling the broccoli for 25/30 minutes. I don’t usually oven roast, but do air fry and super convection.
Is it super soft?
I’m making this in any case! It looks amazing. ☺️
Hey Cara! Yes, broccoli is soft with that cooking time, if you like it crunchy, you can reduce it 😊 Let us know how you go x
Delicious and easy. Definitely going on rotation in our house.
Vanessa, I’m so happy you loved it. Thank you so much for sharing ❤️
10/10 days my husband!
My daughter says it’s one of the best things i’ve ever made! We don’t like cucumbers, so I substituted carrot ribbons. Perfect crunch! And definitely don’t skip the pickled onions. They add so much to the dish!!
Wow, Kaili, that looks so good! I love the ribbon carrot in there! Thank you for sharing lovely 🥰
Another winning recipe! <3
So happy you liked it. Thank you for sharing, Masan 🥰
Sounds great! Do you have the breakdown of the macros? Thankyou
Hi there! You can find the full nutrition information panel just under the recipe instructions. Click on the Nutritional Information toggle to unveil 🥰
10/10 Great sunday lunch.
I added some quinoa and used green peas instead of edamame.
I’m so happy you loved it. Thank you for sharing, Daniela 💚