“Kimchi and avocado???”

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!


  • 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

  • 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



  1. First, cut all raw ingredients: avocado, tempeh, and tofu into bite sizes.  
  2. Preheat the frying pan on medium-high heat, then apply the sesame seeds oil around the pan.
  3. Pan-fry the tofu until all sides turn brown.
  4. 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.
  5. Prepare a bowl of rice on a separate bowl, then put the mixed ingredients on top of the rice.
  6. Sprinkle some seaweed and sesame seeds on top.


Prep Time: 10 minutes
Cooking Time:
5 - 10 minutes


  • You don’t have to mix all the ingredients: kimchi, tofu, tempeh, and avocado together before placing them on top of the rice.


    You'll need:

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