Tofu Bibimbap


Bibimbap is a Korean rice bowl that is normally served with beef and fried egg, but it is super easy to veganize this dish. Tofu is a great protein substitute for biminnbap, plus you can add any veggie you like or that you have on hand, making it a perfect, quick weeknight dinner.


  • 1 block extra firm tofu
  • 2 carrots 
  • 1 cucumber
  • 4 cups spinach
  • 4 scallons 
  • 1 cup bean sprouts
  • 1 tablespoon sesame seeds
  • 4 cups rice 
  • cilantro(optional)
  • vegan kimchi (optional)

Tofu marinade

  • 3  tablespoons coconut aminos
  • 1 teaspoon minced garlic
  • juice from 1 lime

Bibimbap sauce

  • 4 tablespoons sweet chili sauce 
  • 2 tablespoons brown sugar
  • 1 tablespoon coconut aminos 
  • 1 tablespoon water
  • 2 teaspoons rice or apple cider vinegar
  • 1 teaspoon minced garlic
  • 2 teaspoons toasted sesame seeds (optional)


  1. Prepare rice according to package instructions, or in a rice cooker.
  2. In a medium size bowl, whisk together the ingredients for the sauce and set aside.
  3. Wrap tofu in a few paper towels, or a clean kitchen towel, and stack a few books on top for about 15 minutes to remove excess liquid. Once ready, cut tofu into small cubes.
  4. Whisk together the tofu marinade and let tofu marinate for about 15 minutes while you prepare the veggies.
  5. Thinly cut carrots into match sticks.
  6. Thinly slice the  cucumber.
  7. Chop the green onions, white ends included.
  8. In a large frying pan, on medium heat, add a few teaspoons of oil, tofu, and the marinade. Cook until all of the liquid is absorbed and the tofu begins and starts to crisp.
  9. Once the the tofu is done, remove from pan, and add 1 tablespoon of water back to the same pan. Begin adding the spinach in batches and let it cook just until it begins to wilt.
  10. Begin building your bowl by first adding rice, then arranging the veggies, and tofu around the bowl. 
  11. You can sprinkle some sesame seeds and chopped cilantro on top if you like. You can also add some vegan kimchi for some spice.
  12. Drizzle with sauce and serve.

serves 4-6