I know what you are thinking, but trust me. The combination of the smoothness of avocado added with the sourness of kimchi is like yin-yang. One does not overpower the other; they completely balance each other. Once Kimchi is heated, one will not be able to get the full benefits of live-probiotics found in kimchi, since probiotics, the “healthy” gut bacterias, aren’t resistant to heat. If you want to fully enjoy the 100% benefits of probiotics found in kimchi, you may want to really, REALLY, try this recipe. Also, this recipe is packed with high-protein sources!
Note:
Our recipes do not contain garlic, onion, nor animal products.
We recommend using “old” kimchi - Kimchi that has been fermented for long enough to give an extra sour taste.
Check out our video for how to make High-Protein Vegan Kimchi Avocado Donburi
Ingredients:
90g of Kimchi
1 bowl of rice
1/2 whole avocado
40g of tempeh
50g of tofu
2 tablespoon of soy sauce
1 tablespoon of sesame seeds oil
A pinch of sesame seeds
Instruction:
First, cut all raw ingredients: avocado, tempeh, and tofu into bite sizes.
Preheat the frying pan on medium-high heat, then apply the sesame seeds oil around the pan.
Pan-fry the tofu until all sides turn brown.
Place the cooked tofu, tempeh, and avocado into a separate bowl and add the prepared soy sauce. Mix all the ingredients gently until everything is marinated well.
Prepare a bowl of rice on a separate bowl, then put the mixed ingredients on top of the rice.
Sprinkle some seaweed and sesame seeds on top.
Prep Time:10 minutes Cooking Time: 5 - 10 minutes
Notes:
You don’t have to mix all the ingredients: kimchi, tofu, tempeh, and avocado together before placing them on top of the rice.
