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.
- 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 cups spinach
for the sauce:
- 2 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 teaspoon toasted sesame oil
- 2 teaspoon 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!
Make sure to use super or extra firm tofu, and to always press it beforehand!
*Can use tamari in place of soy sauce
Calories: 396kcal | Carbohydrates: 55g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Sodium: 1196mg | Potassium: 1496mg | Fiber: 8g | Sugar: 16g | Vitamin A: 4318IU | Vitamin C: 24mg | Calcium: 138mg | Iron: 5mg