Ingredients
1 pack of Cauldron Korean Bites
7 tenderstem stalks, 1 tbsp tamari and sesame seeds
2-3 tbsp kimchi
1/2 cucumber sliced
Whipped tofu dip:
350 g tofu I use cauldron organic firm tofu block
1/2 lemon, squeezed just the juice
1 tsp salt
1 tsp cracked black Pepper and salt
3 tbsp olive oil
1 tsp garlic powder, dill, parsley and smoked paprika
top with kimchi or a chilli sauce
Kimchi Toastie:
2 large slices of sourdough bread
Knob of vegan butter
3 tbsp kimchi
70g grated vegan cheese
1 sliced tomato
