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a large bowl of bibimbap made with tofu instead of beef
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5 from 2 votes

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
Total Time40 mins
Course: dinner
Cuisine: Korean
Diet: Vegan, Vegetarian
Keyword: bibimbap
Servings: 2
Calories: 396kcal
Author: Erin


  • 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