This recipe is featured in our Vegan Weekly Meal Planner here!
1/2 cup vegan kimchi, chopped (with juice)
1/2 onion, chopped
2 cups cauliflower florets
1/2 block medium firm tofu
2 tbsp. gochujang (red pepper paste)
2 tbsp. soy sauce
1 tsp. red pepper flakes
In a pan, cook the onions until tender on medium heat. Meanwhile, mix gochujang, kimchi, and soy sauce.
Add the kimchi mixture and crumble the tofu into the pan.
After 3-5 minutes, throw in the cauliflower. Cook on low until cauliflower is soft. Add pepper flakes to taste.
Serve warm and enjoy!