Kalbi Style Baked Tofu + Pajeon {Scallion Pancake}

So this is how my crazy train of thought arrived at this recipe: I read an article about a photographer that was recreating death row prisoners “last meals”.Which then prompted me to think about what  I would want as my final meal. And the no-brainer answer is Kalbi. My K-peeps understand that Kalbi (Korean BBQ) is a taste that’s hard to give up. For me, it’s more about the marinade and less about the meat. Heck, everything will taste better after a swim in this marinade. It’s the perfect balance of savory-salty-sweet. I used the Hey Shuga organic cane syrup and really liked the flavor. Sometimes I blend in some grated Korean pear, but a lot of times I don’t have it and the marinade tastes just as amazing without it.

  • Perfect for portobellas before you pan fry or throw them on the grill
  • Use a reduced sodium soy sauce for the Kalbi marinade and try it on seitan
  • Marinate tempeh overnight and pan fry

The baked tofu will have a deep flavor and chewy texture. I like to slice the baked tofu thin for banh mi style sandwiches. For salads and stir fries, I prefer the tofu cubed up. And for a quick dinner, I enjoy a Kalbi tofu “steak” with pajeon, kimchi, rice and a salad.

Pajeon (Scallion Pancake) is a savory side dish that looks fancy shmancy but is quite easy to make. I use scallions, green onions, chives or other seasonal veggies from my garden. Dip pajeon into kochoojang sauce for a little heat and a spicy kick. This Pajeon recipe was adapted from Maangchi, the internet demi god of Korean cooking. I was surprised that her original recipe was actually vegan♡. When I tried it without the Vegg and baking soda, my pancake was a globby mess even though I used a non-stick pan. The results were perfect once I added baking soda and The Vegg – Vegan Egg Yolk gave it the flavor of the pajeon my grandma used to make. *Tip* I prepare the Vegg this way: I mix 2 tablespoons of dry Vegg mix with 1 cup water in a blender or food processor. Measure out 2 tablespoons of the Vegg (once it has been mixed with the water) for the pajeon batter. The Vegg must be mixed with water first.

Kalbi Style Baked Tofu + Pajeon {Scallion Pancake}
Prep time
Cook time
Total time
Enjoy this sweet & savory baked tofu sliced on sandwiches, cubed up in stir fries and salads or with pajeon, kimchi and rice.
Serves: 4 servings
  • For the Baked Tofu
  • 1 block firm or extra firm organic tofu,pressed
  • ⅓ cup + 2 tablespoons soy sauce
  • 4 tablespoons organic liquid cane sugar syrup or agave nectar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger,minced
  • 3 tablespoons green onions, finely chopped
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon roasted sesame seeds
  • optional-half Korean pear, grated. When using the pear, place all marinade ingredients in a blender and blend until smooth
  • For the scallion pancake
  • 15 thin green onions, cut into 5 inch pieces
  • ½ cup flour
  • ½ cup water
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon miso
  • 2 tablespoons The Vegg,premixed
  • 2 tablespoons coconut oil
  1. For the Tofu
  2. Drain tofu.
  3. Remove excess water with a tofu press or wrap the block of tofu between two kitchen towels and place heavy books on top for about 20 minutes.
  4. Slice the tofu block in half so that each piece is about 1 inch thick.
  5. This process will allow the marinade to be easily absorbed.
  6. Mix all the marinade ingredients together in a small bowl.
  7. Adjust seasoning and add black pepper to taste.
  8. Place the tofu in a rimmed dish and pour the marinade on top.
  9. Refrigerate and marinate for at least 2 hours, overnight is best.
  10. Preheat oven to 400F degrees.
  11. Line a baking sheet with parchment paper.
  12. Place tofu in the middle of the sheet and bake for one hour total.
  13. Flip the tofu over after 30 minutes to cook and brown evenly.
  14. Remove from oven and cool slightly before slicing.
  15. For the scallion pancake
  16. Mix together all the pancake ingredients (except the oil and green onions) to create the batter.
  17. Heat 1 tablespoon coconut oil over high heat and place half of the scallions in even layer in a nonstick pan.
  18. Pour just enough batter over the scallions to cover them.
  19. Cook for about 2½ minutes, until the edges start to form bubbles.
  20. Flip the pancake, reduce heat to medium high and cook for an additional 3 minutes.
  21. Repeat to make another pancake.
  22. Serve with gochujang sauce if you like it spicy.
  23. Please watch the video to master the technique.


Not Yo Mama’s Meatloaf

If there was one recipe I was going to cook for myself and eat every week, it would be this meatless loaf. You can add everything but the kitchen sink and it will always turn out delicious.The trick is to use a ratio of 3 cups dry ingredients(grains),3 cups chopped veggies and 2 1/2 cups wet ingredients (seasoned tofu or bean puree). Top it with a universally appealing condiment like BBQ sauce and even folks that say they don’t like meatloaf will being asking for second helpings.

My secret ingredients for the vegan meatloaf is Linwoods ground flaxseeds,almonds, Brazil nuts, walnuts + co-Q10. The nuts and seeds bump up the protein and fiber in the loaf, in addition to giving it a great texture and taste. I’ve been sprinkling this stuff on everything from yogurt to salads and even adding it to dips to incorporate more omega-3’s into my diet. The Linwoods mix of nuts and seeds is gluten-free and lends a savory flavor profile to any dish. If you’re allergic to nuts, try substituting a combination of ground seeds like pumpkin,chia and flax.

Not Yo Mama’s Meatloaf- Vegan

by Veggietorials

Prep Time: 30 min.

Cook Time: 1 hour

Keywords: bake entree dairy free vegan vegetarian tofu American


Ingredients (10-12 servings)

  • 1/2 cup oats (uncooked)
  • 1/2 cup Linwood’s ground flax,almonds,Brazil nuts and walnuts
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice
  • 1 block silken tofu OR 2 cups pureed beans
  • 3/4 cup BBQ sauce
  • 1/4 cup spicy tomato juice
  • 2 tablespoons soy sauce
  • 1 tablespoon stone ground mustard
  • 1 tablespoon porcini mushroom powder
  • 2 tablespoons Summit seasoning (from Savory Spice Shop or use your favorite spice blend)
  • 1 carrot,diced
  • 2 ribs celery,diced
  • 1 large onion,diced
  • 3 cloves garlic,minced
  • 1/4 cup sundried tomatoes (packed in olive oil)
  • salt & pepper, to taste
  • 2T olive oil
  • 8×8 pan, greased OR use 9×13 pan to double the recipe


Preheat oven to 375 degrees. Saute all the veggies on med high heat just until they start to soften, about 3-5 minutes. Add spices to the pan and mix for one minute. Remove from heat, set aside. Combine tofu, 1/2 cup BBQ sauce, mustard, soy sauce, and spicy tomato juice in a food processor or blender. Blend until smooth. In a large bowl, combine oats, quinoa, brown rice and ground nuts. Add sautéed vegetables and seasoned tofu mixture. Mix until everything is well incorporated. Spread evenly into a greased pan and top with remaining BBQ sauce if desired. Bake for one hour. Let the meatless loaf rest for 15 minutes before cutting and serving.

Serve with Cauliflower Mash and garden salad.

Store leftovers in a covered, airtight container for up to 2 days.

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Disclaimer:This post was not sponsored but I did receive a free sample of Linwoods for review consideration. This post does contain Amazon affiliate links.