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Home » Recipes » Dairy Free

Tofu Sweet Potato Bibimbap

By Erin · May 29, 2018 · Updated May 13, 2020 · 9 Comments

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Gluten FreeDairy FreeVegetarian

This Tofu Sweet Potato Bibimbap is made with sweet potato noodles and topped with tofu, veggies and a fried egg. 

Tofu Sweet Potato Bibimbap | thealmondeater.com

Oh um HIIIII—I’m back! And very, very ready to eat veggies galore! Because you better believe I ate 4 whole vegetables the entire time I was on vacation. Hey, when in Spain right? 

Did everyone have a nice long weekend? I gotta say, coming home and knowing that I had the day “off” yesterday was a huge relief. Granted, I still got work done, but I tried to take the day a bit slower than I normally would on a Monday. Miguel and I didn’t do anything overly Memorial Day-y, but we did go over to my mom’s house Sunday with my grandparents to celebrate my brother’s birthday which was lovely. 

But like I said, now it’s time for veggies, and this sweet potato bibimbap is just what I’m craving!

radishes

Tofu Sweet Potato Bibimbap | thealmondeater.com

Have you ever had bibimbap? There’s a restaurant 5 minutes from my house that makes an excellent bibimbap, and it was absolutely the inspiration for this recipe. Their recipe is made with rice though, and I wanted to make my recipe gluten free, so I decided to use sweet potato noodles, shiitake mushrooms, spinach, radishes, tofu, and a fried egg. I mean, talk about a complete meal! This meal makes for an excellent (healthy!) dinner or a make ahead lunch. 

If you don’t have some of these veggies on hand, that’s ok! You can kind of pick and choose what you want to add on top. I think carrots and/or sprouts would work wonderfully in this recipe as well. 

Tip: If you want to keep this meal vegan, simply omit the egg—that’s it! 

Tofu Sweet Potato Bibimbap | thealmondeater.com

I hope you enjoy this sweet potato bibimbap as much as we did! 

Tofu Sweet Potato Bibimbap | thealmondeater.com

Tofu Sweet Potato Bibimbap

This Tofu Sweet Potato Bibimbap is made with sweet potato noodles and topped with tofu, veggies and a fried egg. 
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Author: Erin

Ingredients

  • 1 package firm tofu pressed
  • ¼ cup soy sauce
  • 5 tablespoon tapioca flour or all purpose flour
  • ¼ cup maple syrup
  • 1 teaspoon chili garlic paste
  • 3 tablespoon oil of choice or more if needed
  • 1 large or 2 small sweet potatoes peeled
  • ½ zucchini sliced
  • 2-3 radishes sliced
  • ⅓ cup shiitake mushrooms
  • 2 garlic cloves minced
  • ½ cup spinach
  • 1-2 tablespoon chili garlic paste for topping

Instructions

  • Remove the pressed tofu from your tofu press and pour it directly into a ziploc bag. Add 2 tablespoon soy sauce and 4 tablespoon flour to the bag, zip it then shake until the tofu is coated; set aside.
  • In a small bowl, whisk syrup, 2 tablespoon soy sauce, 1 tablespoon flour, and chili garlic paste together and set aside.
  • In a large skillet, heat oil (I used olive oil, but coconut or avocado would work well too) over medium heat then add the tofu. Cook tofu until crispy on all sides, approximately 5-10 minutes.
  • While tofu is cooking, run your sweet potato(es) through your spiralizer.
  • Next, heat mushrooms in another large skillet with 1 tablespoon oil. Cook for 2-3 minutes, and then add the garlic and spinach; cook for 1 minute, then add the sweet potato noodles; cook for 1 minute, then pour everything into bowl.
  • At this point, the tofu should be cooked. Turn the heat off but keep the skillet on the stove, and pour the mixture you had previously whisked together over the tofu, stirring to combine.
  • Pour tofu into the bowl, add chopped radishes and sliced zucchini and drizzle everything with chili garlic paste.
  • Last, fry an egg and add it on top.
  • Enjoy!

Notes

-You can add the zucchini in raw, or you can cook it with the mushrooms

Nutrition

Calories: 681kcal | Carbohydrates: 82g | Protein: 25g | Fat: 30g | Saturated Fat: 4g | Sodium: 1711mg | Potassium: 847mg | Fiber: 7g | Sugar: 33g | Vitamin A: 16833IU | Vitamin C: 16mg | Calcium: 352mg | Iron: 5mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

 

« Burrata Pistachio White Pizza
Vegan Nutella Cake »

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Nimh says

    May 19, 2020 at 3:50 pm

    The ingredients list includes 1/2 zucchini, but this is never mentioned anywhere in the recipe 🙂

    Reply
    • Erin says

      May 20, 2020 at 9:28 am

      Whoops-- fixed! Thanks for letting me know.

      Reply
  2. Lydia Young says

    March 20, 2019 at 9:04 pm

    5 stars
    I only just saw your IG info so I'll try to tag you next time I make this. I've made it twice and it's been a winner both times! Such a great healthy upgrade to the bibimbap I was making before! Thanks you!!!

    Reply
    • Erin says

      March 21, 2019 at 8:48 am

      I'm so glad--thanks for the comment!

      Reply
  3. Debbie says

    May 30, 2018 at 5:52 am

    5 stars
    Wow this bibimbap looks amazing! I love anything with an egg on it!
    Debs @ https://tiger-mint.com

    Reply
  4. Brittany Audra @ Audra's Appetite says

    May 29, 2018 at 2:17 pm

    Beautiful presentation! All those colors though 🙂

    Reply
    • Erin says

      May 29, 2018 at 3:52 pm

      Thanks girl!

      Reply
  5. Julia says

    May 29, 2018 at 9:29 am

    Glad you made it back safe and sound! I was loving your Instagram stories while you were in Spain...they were making me crave travel!

    These bowls are GAWGEOUS! Definitely perfect for weeknight meals. 😀

    Reply
    • Erin says

      May 29, 2018 at 3:52 pm

      Travel IG stories always make me crave travel too 😀 Thanks Julia!

      Reply

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