Brown Girl Vegan

Author: ramyaramesh3007

  • Vegan Tofu Kale Salad

    Vegan Tofu Kale Salad

    The vegan alternative to the popular Chicken Kale Salad! The firm texture and flavour of our Tofu ‘Breast’, paired with a rich, sweet & tangy Maple Tahini Dressing.

    Kale Salad with Tofu ‘Breast’

    This Kale Tofu Salad with Maple Tahini Dressing is everything! The secret to a good tasting salad is most often the dressing so I’m back with another creamy dressing recipe. And this time, there is no blending required just combining a few simple ingredients.

    All you have to do for this simple salad is massage your kale with a splash of olive oil and leave it aside for 5 minutes. You can add any roasted vegetables and even apples but the main star of the show is our Tofu ‘Breast’ meant to substitute chicken.

    Block of Crispy Pan Fried Tofu

    The crispiness of pan-fried tofu is just unreal! Unlike deep frying, I only use 1-2 pumps of olive oil spray to get my tofu slices crispy. For this, you would definitely have to use firm tofu to get the right texture.

    Pro tip: Freeze tofu and thaw in the microwaves for 2 minutes or thaw in room temperature to get an even more firm texture!

    You can also add any other roasted vegetables or ingredients to the salad. I added roasted pumpkin cubes and other recommendations that will go well with this would be apple slices and sunflower seeds.

    For the Maple Tahini Dressing, remember to use smooth tahini to ensure a creamy dressing. Storebought Tahini can harden especially if left to stand and not mixed properly. If your tahini is not smooth, add more water until you dressing reaches a creamy consistency.

    Print Recipe

    Vegan Tofu Kale Salad

    The vegan alternative to the popular Chicken Kale Salad! The firm texture and flavour of our Tofu 'Breast', paired with a rich, sweet & tangy Maple Tahini Dressing.
    Prep Time25 minutes
    Cook Time5 minutes
    Total Time30 minutes
    Course: Main Course, Salad
    Cuisine: American, Fusion
    Keyword: kale, salad
    Servings: 1

    Equipment

    • 1 Pan
    • 1 Salad Bowl

    Ingredients

    Tofu 'Breast'

    • 150 g firm tofu (1 Block)
    • 1 tbsp corn starch
    • 1 tsp onion powder
    • ½ tsp black pepper
    • salt

    Maple Tahini Dressing

    • 2 tbsp smooth tahini
    • 1 tbsp lemon juice
    • 2 tsp maple syrup
    • 2 tbsp water
    • salt

    Salad

    • 2 cups Kale (Tightly packed)
    • 1 tbsp Olive Oil
    • Roasted Pumpkin
    • Chopped Apples
    • Sunflower Seeds

    Instructions

    • Start roasting your vegetables if you have any. I roasted pumpkin cubes for about 40 minutes at 180C.
    • Massage kale in olive oil and let rest for 5-10 minutes.
    • Combine the dry mixture for the tofu – corn starch, onion powder, black pepper and salt. Coat tofu block evenly on all sides.
    • Pan fry the tofu slice until crispy.
    • Slice evenly into rectangular strips and serve on the bed of salad.
    • Mix together the ingredients for the salad dressing. Pour over the salad and serve!

    Notes

    1. This recipe is gluten free. 
    2. You can add garlic powder to the dry mixture used to coat tofu. You can also sub onion powder with garlic powder. 
  • Vegan Pasta Salad with Ranch Dressing

    Vegan Pasta Salad with Ranch Dressing

    A healthy and easy pasta salad with the creamiest ranch dressing! Guess the secret ingredient?

    Pasta Salad with Vegan Ranch Dressing

    Most of us know this and live by it – the dressing makes or breaks any salad. Crunchy vegetables on its own is great (kind of) but those days when you are craving a filling, wholesome & satisfying salad? The dressing plays a huge huge part in elevating the dish.

    This is a Vegan Pasta Salad with simple ingredients and an ultra creamy and tangy sauce. The secret ingredient – not cashews, nuts or any milk – is soft, silken tofu.

    As someone who prefers carbs, salads often don’t fill me or keep me satisfied. But this pasta salad really hit different. Thanks to the creamy dressing infused with acidic components, herbs and seasoning. It’s also ridiculously easy to make. It’s the preparation of ingredients that takes some time but the dish in itself is so versatile because you can use almost anything on hand!

    This pasta salad can also be made gluten free – simply use a gluten free pasta such as brown rice fusilli or lentil pastas for that extra boost of protein. The dressing is 100% gluten free!

    Print Recipe

    Vegan Pasta Salad with Ranch Dressing

    The creamiest healthy pasta salad – you'll never guess it's vegan!
    Prep Time25 minutes
    Cook Time5 minutes
    Total Time30 minutes
    Course: Main Course, Salad
    Cuisine: American, Fusion
    Keyword: healthy, pasta salad

    Equipment

    • Salad Bowl

    Ingredients

    Creamy Ranch Dressing

    • 150 g silken tofu
    • 1 tbsp lemon juice
    • 1 tbsp nutritional yeast
    • 1 tsp white vinegar
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp italian seasoning
    • 1 tsp dried dill
    • salt

    Pasta Salad

    • 1 cup dry fusilli
    • 1/2 cup chopped cucumbers
    • 1/2 cup chopped tomatoes
    • 1/4 cup pitted black olives
    • 1/2 cup chopped artichokes
    • 1/2 cup fried tofu

    Instructions

    • Cook the pasta al dente according to package ingredients.
    • Blend all ingredients to make a creamy sauce.
    • Assemble salad ingredients and pour the dressing over the ingredients. Give it a good mix and serve.
    • You can store the pasta salad for 2-3 days.

    Notes

    1. Gluten free version: Simply use a gluten free pasta such as brown rice fusilli or lentil pastas for that extra boost of protein. The dressing is 100% gluten free!
    2. You can substitute white vinegar for rice wine vinegar or mirin. 
    3. This pasta salad tastes best once the dressing is poured over the ingredients. You can store the ingredients, pasta and dressing separately if you are planning to consume it another day. 
  • Vegan Korean Army Stew (Budae-jjigae)

    Vegan Korean Army Stew (Budae-jjigae)

    This beginner-friendly one-pot Vegan Army Stew with Ramen is made with greens, king oyster mushrooms, soft tofu and plant-based links!

    Did you know this Army Stew with Ramen (also known as Budae Jjigae) is only made in one-pot and is super duper beginner friendly?

    This Vegan Army Stew is made with vegetables, mushrooms, soft tofu and a plant-based sausage to mimic the traditional version. You can also add a slice of vegan cheese on top and cover it for a few minutes until melts. I first tried Budae-Jjigae at Woorinara, a Korean Restaurant that I would visit after school with some of my closest friends to share a delicious meal. Having this reminds me of the bond and memories that we shared about 7 years ago. That’s the power of sharing a meal together!

    In general, Kimchi stews came about when the kimchi variant made with chili peppers grew popular in the peninsula mid-era. My two favourite type of stews are Soondubu-Jjigae (soft tofu stew) and Army Stew!

    Important Notes:

    Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process.

    Remember to check for a vegan label or certification. This is the brand of kimchi I use – it’s not very spicy and has a slight sweet kick to it. It’s also allium free (no onions and garlic) so it’s friendlier recipe to those with gut sensitivities.

    Wanting Kimchi also has a vegan kimchi – you can check them out here.

    Food People Korean Kimchi

    Remember to look for a vegan kimchi brand that has a ‘vegan-friendly’ certification!

    Gluten Free Option

    For gluten free option, replace regular ramen with brown rice ramen or rice noodles. These substitutes work best because they cook fast, just like ramen noodles.

    You also have to replace gochujang with a gluten-free chili paste.

    Remember to also replace the soy sauce with gluten free soy sauce, tamari or coconut aminos for a gluten free version of this dish.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    • Lee Kum Kee Gluten Free Soy Sauce
    • Kikkoman Gluten Free Soy Sauce
    • Meridian Tamari Soya Sauce
    • Coconut Secret Coconut Aminos
    Print Recipe

    Vegan Kimchi Stew (Kimchi-jjigae) with Ramen

    This beginner-friendly one-pot Vegan Army Stew with Ramen is made with greens, king oyster mushrooms, soft tofu and plant-based links!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: kimchi, ramen
    Servings: 2

    Equipment

    • 1 Pot

    Ingredients

    • 2 instant ramen cakes
    • 1 cup vegan kimchi
    • 1/4 cup kimchi juice
    • 2 tsp kombu dashi
    • 1 tbsp gochujang
    • 1 tbsp gochugaru
    • 1 tbsp sesame oil
    • 1 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • 1/2 tbsp agave syrup
    • 3 cups water
    • black pepper
    • salt (adjust as necessary)
    • 2 cup plant based sausages

    Vegetable Toppings

    • king oyster mushrooms
    • shitake mushrooms
    • 150 g soft tofu
    • greens (Spinach / Kailan / Chye Sim)
    • toasted sesame seeds (for garnish)
    • scallions (for garnish)
    • sesame oil (for garnish)

    Instructions

    • Mix together gochujang, gochugaru, rice wine vinegar, soy sauce and agave syrup.
    • Add sesame oil to pot, followed by kimchi and saute for 3 minutes.
    • Add remaining kimchi juice, and 1 cup of water. Add the gochujang sauce and mix until well-combined.
    • Add 1 more cup of water and bring to a boil. Place mushrooms and sausage & close the lid for 2-3 minutes.
    • Add ramen and silken soft tofu. Add 1 cup of water and let the ramen cook for 5 minutes (or according to package instructions). Add more water if required.
    • Add fast cooking greens, cover the lid for a minute and take the pot off the heat. You add the vegan cheese at this step as well.
    • Serve with toasted sesame seeds, scallions and sesame oil.

    Notes

    1. This recipe serves 2 people – double the recipe for a more hearty serving.
    2. Do note that many kimchi brands found in store is not vegan as it contains anchovies or fish sauce. Look for a vegan kimchi brand that has a ‘vegan-friendly’ certification!
    3. For gluten free option, replace regular ramen with brown rice ramen and gochujang with chili paste. You can also serve the stew in the traditional way, with rice
  • Vegan Tiramisu Overnight Oats

    Vegan Tiramisu Overnight Oats

    A caffeinated overnight oats recipe for an energy boost in the morning – and the best part? It only takes 10 minutes of your day.

    Can I just say that with all the baked oats recipes going around, why is everyone starting to forget about the goodness of overnight oats?

    Tiramisu, but make it healthy and vegan!

    This Tiramisu Overnight Oats may sound complicated, but it’s actually very very simple to make – you can literally prepare it in 10 minutes! Save your morning cup of coffee for this caffeinated breakfast dessert that will leave you feeling full, energized and awake before you head out for the day.

    You can browse my quick breakfast recipes for more sweet AND savoury options!

    I like to get creative with overnight oats in general because it’s very easy to put together and doesn’t require any cooking! I also love to prepare them for breakfast meal prep because they require pantry ingredients and staples like oats and nut milk. You can also prepare these in advance and store many variations so you don’t get sick of the same flavours.

    Prep these Tiramisu Overnight Oats in just 10 minutes!

    How to Make Overnight Oats

    As the name states, overnight oats are made to stand overnight in the fridge. The best part is that the preparation is done the night before, so all you have to do is wake up and have the delicious dessert that’s waiting for you.

    Firstly, you have to choose ROLLED OATS. Quick or instant oats don’t taste good in this dish in general. For optimal taste, choose organic rolled oats – I always choose the Bob’s Red Mill brand.

    As shown in the image above, all you have to do mix your rolled oats with ingredients like nut milk, maple syrup, an espresso shot and cocoa powder. For the vegan ‘mascarpone’, simply mix maple syrup and lemon with vegan yoghurt (I used Cocobella’s Vanilla Coconut Yoghurt) as shown below.

    Vegan Mascarpone made with vegan yoghurt

    Gluten Free Option

    Be sure to choose gluten free rolled oats for this recipe and swap out the plant milk for soy milk, cashew milk or almond milk for an equally delectable breakfast!

    Print Recipe

    Vegan Tiramisu Overnight Oats

    A caffeinated overnight oats recipe for a boost in the morning.
    Prep Time10 minutes
    Cook Time8 hours
    Course: Breakfast, Dessert
    Cuisine: Fusion, Western
    Keyword: coffee, overnight oats

    Equipment

    • 1 mason jar

    Ingredients

    • 3/4 cup rolled oats
    • 3/4 cup plant milk
    • 1 shot espresso* (more under Notes)
    • 1.5 tbsp maple syrup
    • 1 tsp cocoa powder

    Vegan 'Mascarpone'

    • 2 tbsp coconut yoghurt
    • 1 tbsp maple syrup
    • 1 tsp lemon juice
    • 1/2 tsp vanilla extract

    Toppings

    • Cocoa Powder

    Instructions

    • Mix rolled oats with plant milk, espresso shot, maple syrup, and cocoa powder.
    • Refrigerate the mixture overnight and up to 24 hours.
    • Mix together ingredients needed for vegan 'mascarpone'. Mix in 1 tbsp into the overnight oats until you get a creamy texture.
    • Top the remaining on the overnight oats and sift some cocoa powder on top.

    Notes

    *1. One espresso shot can be replicated with 2 tsp instant coffee powder mixed with 1/4 cup of water. 
    2. For a gluten free option, use gluten-free oats and gluten free plant milk (soy, cashew, almond are great options).
  • 10-min Chili Peanut Noodles

    10-min Chili Peanut Noodles

    This viral chili peanut noodles is a gamechanger for busy weekday nights! And it’s one of the easiest ramen noodle recipes because it’s delicious, versatile and highly customizable.

    When this Chili Peanut Noodle recipe went viral on Instagram, I was shocked! Not because it didn’t taste good but more so because it was a really simple dish that uses pantry staples. It made me realize that we are always finding ways to simplify what we eat because firstly:

    1. We are always pressed for time.

    Where it’s going to work everyday or managing your workload with family commitments or simply because we fall prey to the hustle culture that we tend to ignore what our body needs to function and give us an optimal amount of energy.

    2. More ingredients = more expensive!

    Okay, I’m definitely someone who spends on groceries because well…I do lots of recipe testing! But if a meal can be made with staple ingredients and I don’t have to go out of the way to get an important ingredients that the dish just won’t taste good without, I’m happy.

    For this recipe, feel free to add on any vegetables or protein for a more balanced meal and for it to be extra filling. I find that having plain ramen noodles in your pantry really helps when you find yourself too tired to cook. I also make sure the ramen noodles don’t contain any preservatives and are made with wheat flour, water, salt only.

    Pantry Staples You Need

    This recipe is really pantry friendly. If you cook Asian recipes often, you must have these ingredients already. Here are some staples I use for many dishes:

    • Soy Sauce (Gluten Free Options below)
    • Vegetarian Mushroom Sauce (Substitute for Oyster Sauce)
    • Rice Wine Vinegar / Mirin / White Vinegar
    • Toasted Sesame Oil
    • Toasted Sesame Seeds
    • Spring Onions
    • Chili Oil
    https://www.instagram.com/reel/Car1MJFjmjL/?utm_source=ig_web_copy_link
    10-min Chili Peanut Ramen Noodles on @browngirlvegan_

    Gluten Free Option

    For a gluten free option, swap out regular wheat-based ramen for brown rice ramen or rice noodles.

    Remember to use a gluten free alternative to soy sauce, such as a gluten free version. The rest of the ingredients are naturally gluten free.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    • Lee Kum Kee Gluten Free Soy Sauce
    • Kikkoman Gluten Free Soy Sauce
    • Meridian Tamari Soya Sauce
    • Coconut Secret Coconut Aminos
    Print Recipe

    10-min Chili Peanut Noodles

    This viral noodle recipe is incredibly delicious, versatile and easy to make!
    Cook Time9 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian
    Keyword: asian, noodles, ramen

    Equipment

    • 1 Bowl

    Ingredients

    • 1 ramen block
    • 1.5 tbsp sesame oil
    • 2 tbsp chopped spring onions
    • 1/2 tbsp gochugaru (or chili flakes)
    • 1/4 tsp black pepper
    • 1 tbsp peanut butter
    • 1 tbsp soy sauce
    • 2 tbsp noodle water
    • 1 tsp garlic powder (optional)
    • salt (if needed)

    Toppings

    • Toasted Sesame Seeds
    • Chili Oil
    • Spring Onions

    Instructions

    • Boil ramen brick, drain and rinse it in cold water to ensure the noodles don't stick to one another while you're preparing the sauce.
    • Add spring onions and gochugaru to a bowl.
    • Heat sesame oil until hot (make sure it doesn't burn!). You can heat the oil on medium flame for about 2-3 minutes. Add it to mixture and let it sizzle.
    • Add peanut butter, soy sauce, add a splash of hot noodle water and give it a good mix.
    • Add the sauce to the noodles, stir it and heat up if necessary.
    • Add toasted sesame seeds to garnish and voila!

    Notes

    1. For a gluten free option, swap out regular wheat-based ramen for brown rice ramen and use a gluten free alternative to soy sauce, such as tamari. The rest of the ingredients are naturally gluten free.
    2. This version is not spicy. Adjust the gochugaru or chili flakes accordingly based on your spice tolerance level. 
  • Vegan Blueberry Pancakes (Fluffy!)

    Vegan Blueberry Pancakes (Fluffy!)

    These vegan pancakes are fluffy, light and tastes lovely like regular pancakes. And the secret to making it fluffy? Read on find out!

    Vegan Pancakes can be fluffy too!

    Many think that pancakes don’t taste the same without milk and eggs. I’m here to show you that they can still be fluffy and soft without using any animal products! I’ve been making pancakes this way since I turned vegan and it’s just so good!

    How to Make Pancakes

    The process of making these pancakes is very simple – combine wet ingredients and dry ingredients separately, mix them and pour them into circular shapes onto the pan to get that fluffy texture. However, this does not work if the batter is kept outside longer than 10-20 minutes because the air bubbles in the batter will escape – and this means your pancakes will be on the dense rather than being fluffy.

    You can use other berries or chocolate for this vegan pancake recipe!

    The ingredient that actually helps to create these air bubbles is adding apple cider vinegar to your wet mixture of plant milk and vanilla extract! Who would have though? You can now enjoy regular mouthwatering pancakes with cruelty free ingredients.

    I used blueberries in this recipe, but you can also use strawberries, blackberries or even chocolate chip for more pleasurable breakfast! Check out these Matcha Chocolate Chip Pancakes if you need an energy boost in the morning.

    Gluten Free Option

    There is no direct gluten-free substitute to self-raising flour BUT I have tried this recipe with gluten-free oat flour and I really liked the taste and texture. You can also try adding a mashed banana to it and reducing the plant milk for a healthier spin on this classic pancake recipe.

    Other gluten-free options for plant milks include soy, cashew, hazelnut, macadamia and bamnut milks. I usually use Oatly’s Organic Oat Milk as it only contains oats and water – no other additives and preservatives like many other plant milk brands.

    Print Recipe

    Vegan Blueberry Pancakes

    These classic pancakes don't fall short of flavour and fluffiness – both of which are essential to this popular breakfast dessert.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: breakfast, pancakes, western

    Equipment

    • 1 Frying Pan

    Ingredients

    Dry Ingredients

    • 1 cup self-raising flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 tbsp coconut sugar

    Wet Ingredients

    • 1 cup plant milk
    • 1 tbsp apple cider vinegar
    • 1 tsp vanilla extract

    Toppings

    • 1/2 cup blueberries
    • 1/4 cup blueberries (to top)
    • 1/4 cup maple syrup (to top)

    Instructions

    • Add apple cider vinegar and vanilla extract to plant milk and let it sit for 10 minutes.
    • In a large bowl, sift together the flour, sugar and mix all dry ingredients together.
    • Combine the wet mixture into the dry mixture but do not overmix! You should be seeing bubbles in the batter at this point.
    • Mix in the blueberries.
    • Spray some oil on a mildly heated pan. Immediately pour the mixture into batches onto the pan.
    • Flip the pancake over when you see bubbles appearing on the batter. Cook about 2-3 minutes on each side.
    • Stack it on a plate before adding more blueberries and maple syrup.

    Notes

    1. You can substitute self-raising flour for gluten-free oat flour or regular oat flour. 
    2. Instead of coconut sugar, you can also use brown sugar, palm sugar or unrefined raw sugar. 
    3. The type of plant milk used can also be kept flexible – I used oat milk. You can use soy milk, almond milk, cashew milk, hazelnut milk…the options are endless!
  • Vegan Borscht (Red Beets Soup)

    Vegan Borscht (Red Beets Soup)

    Borscht is a traditional Ukrainian red beet soup that uses beef as the main source of protein. I wanted to veganize this dish in light of the current situation as it’s my way of expressing my love and support for the people of Ukraine.

    Vegan Borscht (Red Beets Soup)

    What is Borscht?

    Borscht is a traditional Ukrainian red beet soup that uses beef as the main source of protein. I wanted to veganize this dish in light of the current situation as it’s my way of expressing my love and support for the people of Ukraine.

    What Do I Need to Make this Soup?

    I love how easily the dish can be made meatless and is so versatile. It’s also packed so much flavour from my favourite vegetables & legumes like beetroot, carrot, potatoes and kidney beans. It’s a very healthy dish and is a comforting dish during the winter season or colder seasons in general.

    This dish is traditionally served with sour cream but I wasn’t able to find or make a good vegan version in my location.

    Borscht is made with wholefood ingredients only, which I love!

    You also need a good vegetable stock – you can use vegetable bouillon stock or vegan chicken stock powder. Mushroom powder works well too but it may not produce enough flavour.

    This tasted so good and is one of the most comforting dishes I have tried. The soup in itself is pretty filling, I wouldn’t pair it with anything! It can also serve as a great appetizer if you are cooking it for a bigger group.

    The recipe is also pretty versatile in the sense that you can add in or subtract some of the ingredients. For example, you could add mushrooms or black beans instead. However, to keep this as close to the actual version as possible, beets, cabbage, carrots and potatoes are a must!

    This dish is also naturally 100% gluten free! And made with natural, wholefood ingredients! I really do hope to try the authentic vegan version in Ukraine one day.

    Print Recipe

    Vegan Borscht (Red Beets Soup)

    This red beets soup is super versatile and full of flavour. A dinner staple!
    Prep Time20 minutes
    Cook Time1 hour
    Total Time1 hour 20 minutes
    Course: Main Course, Soup
    Cuisine: Ukrainian
    Keyword: soup
    Servings: 3

    Equipment

    • 1 Pot

    Ingredients

    • 1 cup shredded beetroot
    • 1 cup shredded carrot
    • 1/2 cup sliced cabbage
    • 1/2 cup kidney beans
    • 1/2 cup chopped kidney beans
    • 3 cups water
    • 1/2 cup vegetable stock
    • 1 tsp balsamic vinegar
    • 1 tsp sweetener
    • 1 tsp dried dill
    • 1 tbsp lemon juice
    • 1 tbsp olive oil
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp black pepper
    • salt

    Instructions

    • Add olive oil to a pan. Add cabbage and saute until fragrant.
    • Add shredded vegetables and saute for 5-10 minutes.
    • Add salt, black pepper, onion & garlic powder. Add water, vegetable stock and simmer for about 20 minutes.
    • Add lemon juice, dried dill and serve with a dollop of vegans sour cream.
  • Spicy Kimchi Fried Rice (10-min)

    Spicy Kimchi Fried Rice (10-min)

    This 10-minute easy kimchi fried rice recipe is a must-try! Kimchi stir fried with smoky plant-based luncheon meat and spicy kimchi juice is the perfect addition to leftover rice.

    Vegan Kimchi Fried Rice made in just 10 minutes!

    I have been on a Korean food kick lately and I just had to share this classic kimchi fried rice I’ve been making for years with leftover rice! There’s just something about taste of the dish when made with leftover rice – the rice is firmer and separates easily making it the perfect ingredient for this Kimchi Fried Rice.

    The sauce base is very simple – I used a mixture of gochujang, rice wine vinegar, light soy sauce, dark soy sauce, sesame oil and toasted sesame seeds as a garnish. These are staples in many Korean dishes so if you love Korean food, you can invest in these condiments. I also invested in a big tub of pre-toasted sesame seeds so that really comes in handy. Seaweed flakes are another topping that I love to use for many Asian dishes!

    You can check out my other Korean Recipes that use similar condiments: Korean BBQ Popcorn Tofu Bites, Kimchi-Jjigae (Army Stew) and 15-min Korean Bibimbap.

    For the meat substitute, I used unMEAT’s Plant-Based Luncheon Meat. Luncheon Meat is used in many Korean dishes too! This was the closest substitute I’ve tasted so far.

    unMEAT’s Plant-Based Luncheon Meat

    So…Kimchi Fried Rice is not vegan?

    Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process.

    Remember to check for a vegan label or certification. This is the brand of kimchi I use – it’s not very spicy and has a slight sweet kick to it. It’s also allium free (no onions and garlic) so it’s friendlier recipe to those with gut sensitivities.

    Food People Korean Kimchi

    Gluten Free Option

    Unfortunately, there is no gluten free option using gochujang as gochujang is not gluten free. However, you can substitute it with regular chili paste and replace the soy sauce with tamari for a gluten free version of this dish.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    • Lee Kum Kee Gluten Free Soy Sauce
    • Kikkoman Gluten Free Soy Sauce
    • Meridian Tamari Soya Sauce
    • Coconut Secret Coconut Aminos
    Print Recipe

    Vegan Kimchi Fried Rice

    Classic Kimchi Fried Rice I've been making for years with leftover rice!
    Cook Time10 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Korean
    Keyword: fried rice, kimchi, quick
    Servings: 2

    Equipment

    • 1 Large Pan

    Ingredients

    • 2 cups cooked leftover rice
    • 1/2 cup vegan kimchi
    • 1/4 cup kimchi juice
    • 1/2 block plant based luncheon meat or 150g extra firm tofu

    Sauce

    • 1 tsp gochujang
    • 1 tsp rice wine vinegar
    • 1/2 tbsp light soy sauce
    • 1/2 tbsp dark soy sauce
    • 1 tbsp sesame oil

    Toppings

    • 1 tsp sesame oil (final step)
    • Spring Onion
    • Toasted Sesame Seeds

    Instructions

    • Chop the plant-based luncheon into cubes. Add sesame oil and stir-fry the vegan meat.
    • Add kimchi and saute for 3 minutes. Mix in the kimchi juice.
    • Add leftover rice, sauce mixture and give it a good mix. Adjust with salt if required.
    • Let the rice roast in the heat for a few minutes and mix in 1 tsp sesame oil.
    • Serve and top with spring onions and toasted sesame seeds. You can also serve it with slices of seasoned seaweed for extra flavour.

    Notes

    1. This recipe can be made gluten tree if the gochujang is replaced with chili paste and the soy sauces are replaced with tamari. 
    2. This recipe works best with leftover rice due to the non-sticky texture of the rice. If you are pressed for time, you can keep your freshly cooked rice in the freezer until it chills. 
    3. Note that many store bought kimchi brands are NOT vegan as they contain anchovies or fish sauce. Remember to check for the vegan certification! 
  • Korean BBQ Popcorn Tofu Bites

    Korean BBQ Popcorn Tofu Bites

    An easy and spicy tofu recipe that is irresistible. And the secret to its ‘chicken’-like texture? Read to find out the secret behind the BEST, CRISPIEST TOFU!

    Korean BBQ Popcorn Tofu Bites

    The Secrets to Making the Best Tofu

    An easy and amazing tofu snack that is simply irresistible. And the secret to it’s ‘chicken’-like texture?

    Secret #1: Freezing & thawing your tofu blocks! All you have to do is freeze your firm tofu overnight and thaw it in the refrigerator for a few hours or microwave on high for a minute. Remember to drain the excess water fully using paper towels or a tofu press.

    Alternatively, you can also press it down with your sauce tubs or anything that resembles heavy blocks. Once that is done, you should notice the change in the texture – it should be firmer, chewier and springy.

    Secret #2: When pan frying, deep drying or air frying your tofu pieces, remember to coat them in some spices and corn flour. This gives you extra crispy tofu!

    Choosing a flavourful sauce is super important!

    Secret #3: Choosing a flavourful sauce. The sauce base for this recipe is very simple – a mix of gochujang (korean chilli paste), gochugaru (korean chilli flakes), sesame oil, dark soy sauce and rice wine vinegar. I love the brand of gochujang shown below and it’s vegan friendly.

    Sunchang Gochujang (Vegan Friendly)


    You can use this in wraps, tacos or just eat it by itself because that’s what I did 🤭

    Gluten Free Options

    Unfortunately, there is no gluten free option using gochujang as gochujang is not gluten free. However, you can substitute it with regular chili paste and replace the soy sauce with tamari for a gluten free version of this dish.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    • Lee Kum Kee Gluten Free Soy Sauce
    • Kikkoman Gluten Free Soy Sauce
    • Meridian Tamari Soya Sauce
    • Coconut Secret Coconut Aminos

    You can find out more about the relevant substitutes in the notes below!

    Print Recipe

    Korean BBQ Popcorn Tofu Bites

    An easy tofu snack that is spicy, crispy and super addictive!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Appetizer, Side Dish
    Cuisine: Fusion, Korean
    Keyword: quick, tofu
    Servings: 2

    Equipment

    • 1 Frying Pan

    Ingredients

    • 450 g Firm Tofu
    • 1 tbsp corn starch
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp black salt

    Spicy Sauce

    • 1/2 tbsp gochujang
    • 2 tsp gochugaru
    • 1 tsp sesame oil
    • 1 tsp dark soy sauce
    • 1 tsp rice wine vinegar
    • 3 tbsp water

    Toppings

    • Toasted Sesame Seeds

    Instructions

    • (OPTIONAL) Freeze tofu overnight. Thaw it in the refrigerator for a few hours or microwaves for a minute.
    • Tear up the tofu into pieces and coat it with the dry mixture.
    • Panfry or air fry the tofu pieces with a splash of olive oil until crispy.
    • Prepare the sauce by mixing the ingredients together. Add the sauce into the pan and mix with the fried tofu pieces until the sauce thickens and reduces. The dish should be sticky and not dry. Add more water if required.
    • Add toasted sesame seeds and give it a good mix. Serve in wraps, tacos, sandwiches, rice bowls or just eat it as a snack!

    Notes

    1. For a gluten free version, replace gochujang with a regular chilli paste and replace soy sauce with tamari. 
    2. You can replace rice wine vinegar with mirin or white vinegar. 
    3. This recipe will work if the tofu is pan fried, air fried, or deep fried. I have yet to try baking it to achieve optimal crispiness. 
  • 5-min Spicy Cold Silken Tofu

    5-min Spicy Cold Silken Tofu

    This cold silken tofu (soft tofu) dish is the perfect protein-packed spicy dish that can be made in just 5 minutes!

    You just need 5 minutes to make this protein-rich snack!

    What is Tofu? Here’s a quick back story.

    Tofu originated in China and has been an integral part of Chinese cuisine for over 2,000 years since the Han dynasty. It has made its presence now over the world due to its versatility. There are also different types of tofu – including firm, soft, silken and frozen. Today we’ll be experimenting with silken tofu: a soft tofu predominantly made from soy beans and water. The water content in this tofu is significantly higher than other types of tofu.

    I used Japanese Silken Tofu with Omege-3 DHA. The brand is called Fortune, and is readily available at the supermarkets near me!

    Japanese Silken Tofu with Omega 3 DHA


    With silken tofu, I decided to make a recipe so simple that anyone can make it with their eyes closed. This is the perfect vegan snack or meal for anyone and everyone. The best part, this recipe doesn’t require any cooking (except heating the sesame oil). It can be made in just 5 minutes because all you have to do is combine a few ingredients and pour the sauce over pre-packaged silken tofu.

    The best part is that this recipe doesn’t require any cooking (except heating up the sesame oil)

    Gluten Free Option

    This recipe can also easily be made gluten free by substituting regular ramen noodles with brown rice ramen for similar taste. You also have to use gluten free soy sauce. I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    • Lee Kum Kee Gluten Free Soy Sauce
    • Kikkoman Gluten Free Soy Sauce
    • Meridian Tamari Soya Sauce
    • Coconut Secret Coconut Aminos


    I don’t often eat cold foods, but this spicy tofu really hit the spot!

    Print Recipe

    5-min Spicy Cold Silken Tofu

    This no-cook silken tofu dish will blow your mind because of its spicy & cooling flavour.
    Prep Time5 minutes
    Total Time5 minutes
    Course: Main Course, Side Dish
    Cuisine: Chinese, Fusion
    Keyword: quick
    Servings: 2

    Equipment

    • Pan
    • Bowl

    Ingredients

    • 300 g silken tofu
    • 1.5 tbsp chopped scallions
    • 2 tbsp soy sauce
    • 1 tsp rice wine vinegar
    • 2 tsp gochugaru
    • 2 tbsp sesame oil
    • 1 tsp maple syrup
    • 2 tbsp minced cucumbers

    Garnish

    • Toasted Sesame Seeds

    Instructions

    • Add scallions and gochugaru powder to a bowl.
    • Heat sesame oil on a pan on medium flame for 2-3 minutes. Do not let it burn! Add it to the mixture and let it sizzle.
    • Mix the ingredients. Add soy sauce, vinegar, maple syrup, cucumbers and give it a good mix.
    • Drain the silken tofu in a delicate way so it doesn't break. You can use towels to absorb the excess moisture.
    • Top the silken tofu with the mixture with a spoon (or pour it over).
    • Garnish with sesame seeds.

    Notes

    1. For gluten free option, substitute soy sauce with tamari. The rest of the ingredients are naturally gluten free. 
    2. You add more gochugaru depending on your spice tolerance. I used mild spice gochugaru so mine was not as hot. 
    3. You can substitute rice wine vinegar with white vinegar or mirin. 
    4. You can replace scallions with spring onions (both green and the white parts work)