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Vegan Bibimbap

This Vegan Bibimbap recipe is a plant-based version of your favorite bibimbap recipe! It uses jasmine rice as a base and is topped with crispy tofu, mushrooms, spinach, and a flavorful sauce drizzled on top. 
Prep Time10 mins
Cook Time30 mins
Course: dinner
Cuisine: Korean
Keyword: bibimbap


  • 1 cup U.S.-grown jasmine rice
  • 1 block super firm tofu pressed
  • 2 cups shiitake mushrooms
  • 2 garlic cloves minced
  • 4 radishes sliced
  • 1/2 zucchini sliced
  • 3 handfuls spinach

for the sauce:

  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tsp toasted sesame oil
  • 2 tsp gochujang


  • Cook the rice according to the instructions on the package. While the rice is cooking, bake the tofu.
  • After you've flipped the tofu, start cooking the vegetables. Heat olive oil in a large skillet, then add the mushrooms and garlic and sauté them for about 5 minutes. Use a slotted spoon to remove the mushrooms and garlic, then add the spinach to that same skillet and sauté for 2-3 minutes.
  • Last, make the sauce: whisk soy sauce, maple syrup, sesame oil, and sriracha together and set aside.
  • Pour rice into a bowl then arrange everything into segments in your bowl: the tofu, mushrooms, spinach, radishes, and zucchini. Drizzle everything with the sauce and enjoy!