Korean Tofu Bowl

Peel and shred the carrot with the large side of the box grater. Cut the sugar snap peas in half on the diagonal. Thinly slice the scallions. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes.

Halve the lime. In a small bowl combine the Vegenaise, gochujang, and juice from the lime.

Place a large nonstick skillet over medium high heat with 1 tbsp vegetable oil. Once hot, add the tofu, and cook, tossing occasionally, until golden brown, about 5 to 6 minutes. Add the kimchi spice and cook until crispy, about 1 to 2 minutes more. Transfer the crispy kimchi tofu to a paper-towel lined plate.

Return the skillet to medium-high heat with 1 tsp vegetable oil. Add the cauliflower rice and a pinch of salt and pepper and cook until tender, about 2 to 3 minutes. Divide the cauliflower rice between serving bowls.

Return the skillet to medium high heat with 2 tsp vegetable oil. Once the oil is hot, add the sugar snap peas and a pinch of salt and pepper and cook until crisp-tender, about 2 to 3 minutes.

Top the cauliflower rice with the crispy kimchi tofu, sugar snap peas, and shredded carrot. Drizzle with gochujang sauce and sprinkle with sliced scallions.