VEGAN BIBIMBAP

This Vegan Bibimbap is a plant-based and gluten-free take on the classic Korean dish. It’s easy to make with seasoned veggies, crispy tofu served over cauliflower rice with a sweet and spicy gochujang sauce.

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Organic Extra-Firm Tofu Sesame Oil | Garlic Cloves, Coconut Aminos | Carrots Spinach | Cauliflower Rice Shelled Edamame Cucumber | Sesame Seeds Gochujang | Maple Syrup Coconut Vinegar

INSTRUCTIONS

Fry tofu in a pan on medium heat until golden. Add carrots and coconut aminos and cook for one minute. Place to the side. Full Recipe

VEGETABLES

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SAUCE

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Divide cauliflower rice into 2 bowls, then add each ingredient side-by-side and drizzle with sauce Use chopsticks and spoon to toss all ingredients. Enjoy!

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VEGAN BIBIMBAP

This Vegan Bibimbap is a plant-based and gluten-free take on the classic Korean dish. It’s easy to make with seasoned veggies, crispy tofu served over cauliflower rice with a sweet and spicy gochujang sauce.

Organic Extra-Firm Tofu Sesame Oil | Garlic Cloves, Coconut Aminos | Carrots Spinach | Cauliflower Rice Shelled Edamame Cucumber | Sesame Seeds Gochujang | Maple Syrup Coconut Vinegar

KEY INGREDIENTS

INSTRUCTIONS

VEGETABLES

Cook the vegetables by wilting the spinach, steaming or frying cauliflower rice and boiling edamame. Cut cucumber and add sesame seeds.

SAUCE

Whisk together sauce ingredients in a separate bowl.

Divide cauliflower rice into 2 bowls, then add each ingredient side-by-side and drizzle with sauce Use chopsticks and spoon to toss all ingredients. Enjoy!

ASSEMBLE

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