FreshMeal Planner

Vegan Tofu Bibimbap

with Cabbage, Carrots & Gochujang Pickles

Vegan Tofu Bibimbap

A colorful vegan rice bowl with crispy tofu, tender cabbage, carrots, and tangy gochujang pickles for bold Korean-inspired flavor in every bite.

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Ingredients

For 2 servings

  • 4 ounce Bulgogi Sauce
  • 1 clove Garlic
  • ½ ounce Gochujang Sauce
  • 2 tablespoon Hoisin Sauce
  • ¾ cup Jasmine Rice
  • 1 teaspoon Korean Chili Flakes
  • 4 ounce Red Cabbage and Carrot Mix
  • 5 teaspoon Rice Wine Vinegar
  • 2 unit Scallions
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Sesame Seeds
  • 1 unit Super Select Cucumber
  • 1 unit Tofu

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Vegan Tofu Bibimbap
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories780
Protein22g
Carbs114g
Fat25g
Tags:
VeganSpicy
⚠️Allergens:
🌰Sesame🌱Soy🌾Wheat

Swaps and substitutions

For a gluten-free version, replace the sauces that usually rely on wheat with certified gluten-free alternatives and check any pickled or chili condiments. To avoid soy or sesame, swap the tofu and sesame-based finish for another plant protein and use a neutral oil, then season with extra vinegar and chili for brightness.

What to serve with it

Serve with a crisp cucumber salad, steamed edamame, or a light miso soup to cool the spice and round out the bowl. A simple fruit side or chilled tea also works well alongside the savory-sweet flavors.

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