By: Molly Moss
Comfort, Dairy Free or Dairy Free Adjustable, Easy, Gluten Free or GF Adjustable, Healthy, Mains, Recipes, Soups & Stews, Vegan or Vegan Adjustable, Vegetarian, Veggie Heavy, ,

Impossible Beef, Kimchi, and Tofu Stew

Want a 100% plant based, vegan, dinner you can have on the table in about 15 minutes? Inspired by some of my favorite Korean kimchi and tofu soups, this easy saute is spicy, saucy, comfort and feel good food rolled into one. I love cooking with kimchi because you have salt, spice, and vegetables all in one packaged ingredient that will last forever in your fridge, making this the perfect recipe for the end of the week when your fresh produce is lacking. Because theres so much spice and sauce in the dish, you really can’t tell that the beef is… well… not beef!

Tips:

  • Impossible meat is becoming more widely available at local grocery stores, and they even have a map locator to help you find your closest retailer.

Serves 6

Ingredients
  • Oil
  • 1 onion, thinly sliced
  • 1 12 oz package impossible ground beef
  • 2 cups chopped vegan kimchi, about one 16 oz container
  • 1 package of soft tofu, cut into cubes
  • ½ tbsp sesame oil 
  • Sambal Oelek (or chili paste), to taste
  • Rice and sliced scallions, for serving. 
Instructions
  1. Heat a large skillet over medium heat. 
  2. Add enough oil to coat the bottom of the pan, then the onions.
  3. Saute until starting to brown and softened, 3 or so minutes. 
  4. Push the onions to one side and add more oil to the pan if dry. Add the impossible burger and let sear on one side for about 1 minute.
  5. Using a spoon, break up the “meat” into chunks and stir lightly, ensuring the other side gets browned as well. 
  6. Stir together the “meat” and the onions until all the meat is in small pieces. 
  7. Add the kimchi along with ½ cup of water and bring to a simmer. Stir to scrape up any fond on the bottom of the pan. 
  8. Add the soft tofu and stir gently. 
  9. Simmer everything together for 5-10 minutes (or really until your rice is ready, time is flexible here). You can use a spoon to break up the tofu into smaller pieces. 
  10. Add the sesame oil and taste for seasoning. If you want extra spice, add sambal (I used about 1 tablespoon). Kimchi and impossible meat are both pretty salty to begin with, so I found I didn’t need to add any, but adjust to your taste preferences. 
  11. Remove from heat and serve with rice and sliced scallions.