Vegan Bibimbap
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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.
Disclaimer: This post is sponsored by USA Rice and The Feedfeed. As always, all opinions are my own. Thank you for supporting brands that support this site!
You know I love a good bibimbap recipe! The first time I ever tried it was at this Pittsburgh-based restaurant called Green Pepper, and I’ve been in love ever since. Traditional bibimbap is made with ground beef and a fried egg, but I decided that you don’t need those things in order to enjoy bibimbap.
As mentioned above, this post is made in partnership with USA Rice and The Feedfeed. If you follow me on Instagram, then you know that I recently went to Little Rock, AR to learn all about U.S.-grown rice. I visited Ralston Family Farms and saw how rice is harvested, and the whole trip was incredibly fun, fascinating and educational.
We talked about a lot of things, but one of the main takeaways for me was that buying U.S.-grown rice (or any food, for that matter) is super important because the quality is better. Why is the quality better? Because the U.S. has higher food regulation standards than other countries, so the end product is ALWAYS going to be better. After our tour of the rice farm, we ate a multi-course rice-filled lunch, and it was AMAZING. Here are a few photos from my trip:
WHY VEGAN BIBIMBAP IS SO GOOD
- It uses my crispy baked tofu in place of ground beef, and the texture is fantastic
- I used U.S.-grown jasmine rice, and it’s perfectly sticky and pairs well with the other ingredients
- The vegetables are customizable, so use what’s in your refrigerator!
WHAT YOU’LL NEED TO MAKE THIS VEGAN BIBIMBAP
- U.S.-grown jasmine rice
- Super firm tofu (I always use my tofu press with tofu)
- Shiitake mushrooms
- Radishes
- Spinach
- Sauce ingredients (soy sauce, toasted sesame oil, maple syrup, gochujang)
HOW TO MAKE BIBIMBAP
Cook the rice: This part is easy! We’ve all cooked rice before, but just follow the instructions on the box as to how to cook the rice.
Bake the tofu: I’ve mentioned before, but baking tofu (vs. frying it) is my new go-to method. It takes a little longer, but it uses ZERO oil and still gets super crispy. Follow this step-by-step tutorial for this recipe.
Sauté the vegetables: I opted to sauté the mushrooms and spinach with some garlic for added flavor, and then I left the radishes and zucchini raw for a little crunch. This part shouldn’t take more than 5 minutes.
CAN I USE DIFFERENT VEGETABLES?
Yes! The great thing about bibimbap is that you can use whatever vegetables you want. Besides the ones included in this recipe, other great vegetables would be carrots, bok choy, cucumber and/or bean sprouts.
OTHER TASTY VEGAN RECIPES
Vegan Bibimbap
Ingredients
- 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 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tsp toasted sesame oil
- 2 tsp gochujang
Instructions
- 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!
Notes
Nutrition
This recipe is incredibly good! We used pumfu (made from pumpkin seeds, not soybean) instead of tofu, and organic brown jasmine rice. I also pan cooked the zucchini segments to brown them a bit on the sides because I don’t like raw zucchini. I also pan fried the pumfu (I didn’t want to heat the oven in Summer, I used the induction cooktop instead). Nearly all of our ingredients were local regeneratively grown. Tasty, filling, healthy, mmmmmmmmmmm – bf said it was 5 star – thank you!
I love all of these modifications, and I’m happy you both enjoyed it! Thanks for the positive rating!