korean vegan recipes

Even on days like this one, stuck in the house, sometimes this vegan just doesn’t feel like gettin’ down in the kitchen. But I have to eat because I love to eat and because, ya know, we all need it to survive and all that, it means one of us still has to cook.

That’s when easy vegan meals come in super handy.

These vegan meals are ALWAYS delicious (but that part is up to you) and flavorful and most of all simple. So simple that no amount of glossy photos will make it look any different, but since we’re all friends here and everyone knows that my photography skills could use some help, it’s cool. Right?

This particular easy vegan meal was one of our now classic Midnight Tokyo Diner meals. I asked for crispy Korean tofu and this is what he made.

What’s your favorite easy vegan meal when you don’t want takeout? I often choose something Asian inspired because there’s always rice or noodles so…carbs!

One of my favorite things about Asian cuisine and vegan cuisine is just how easy it is to make a dish that is both quick and easy, plus packed with flavor. As much as I love to cook, I have a fairly busy life as a ghostwriter, author, blogger and foodie, not to mention wife, friend and daughter. Cooking a long meal reminiscent of American Thanksgiving isn’t exactly what I’m into when it’s my turn in the kitchen.

That’s why I am obsessed with cooking shows, both on television and YouTube. And trust me, I’m not one of those purists who refuses to watch cooking videos made with animal products, I watch them for ideas on flavors and seasoning, ALWAYS with a mind towards veganizing. So when I came across this braised chicken dish all I could think of was braised tofu.

Braised tofu, y’all.

The first thing I did was season the tofu. You can choose any flavor combo you desire, but since I planned to use my Korean chili flakes, I used an allspice rub with curry, cumin, smoky and spicy paprika, and a pinch of coriander. Add some dark soy sauce or vegan Worcestershire to penetrate the tofu, trust me this will make sure the flavor goes all the way down to the center. Nothing is worse than spending time cooking a piece of tofu only for it to come out bland and tasteless.

Set aside the tofu and chop your onions, garlic, ginger and bok choy, separating the stems from the leaves since they have different cook times.

Once everything is chopped, put on water to boil for your rice. Again, I’m not a rice purist, I buy what I feel like eating because, as a carb-a-holic, I prefer different types of rice for different dishes. For this braised tofu dish I used jasmine rice because it smells good and because I love the way the long thin grains seem to soak up sauces.

Take moment to make the sauce for braising. It’s super simple, all you need is soy sauce, coconut sugar (optional), Korean chili flakes, scallions and lime juice. Whisk it all together in a bowl with 1/2 cup of water, adding more if needed. Set aside for later.

Add a bit of olive or coconut oil to a deep skillet along with tofu, cooking on each side about 4 to 5 minutes, until it gets brown and crispy. Then remove the tofu from the skillet and set aside. Note: You may have to do this in batches unless you have a giant skillet.

Add a bit more oil if needed and then add ginger, onion and bok choy stems (white part) and sliced garlic to saute for a few minutes, about 5 to 7 minutes. Then add the greens and let them start to steam or wilt.