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A mixed bowl of vegan bibimbap in a white bowl with crispy tofu, matchstick carrots, edamame, cucumber, spinach and red cabbage together with gochujang sauce and riced cauliflower with chopsticks

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. Gluten-free, dairy-free, grain-free and refined sugar-free.

Course Dinner
Cuisine Korean
Keyword bibimbap, easy vegan meals, vegan bibimbap, veggie bowl
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 379 kcal
Author Kelly

Ingredients

  • 1 lb organic extra-firm tofu
  • 1 tsp sesame oil
  • 2 garlic cloves , finely minced or grated
  • 1.5 tbsp coconut aminos , or sub with gluten-free Tamari or low-sodium soy sauce if not gluten-free
  • 2 carrots , cut into matchsticks or julienned
  • 4 large handfuls spinach , wilted
  • 2 cups riced cauliflower , cooked
  • cups frozen and thawed shelled edamame beans
  • ½ cucumber
  • 1 tsp sesame seeds

Sauce:

  • 2 tbsp Gochujang
  • 1.5 tbsp maple syrup or sub preferred sticky liquid sweetener such as sugar-free maple syrup or yacon syrup for lower sugar option
  • 1 tbsp toasted sesame oil
  • 1 tbsp water
  • 1 tsp coconut aminos , or sub with gluten-free Tamari or low-sodium soy sauce if not gluten-free
  • 1 tsp coconut vinegar , or rice vinegar

Instructions

  1. Prepare the tofu: Cut tofu into 1-inch cubes. Heat sesame oil in a large non-stick pan on medium heat. Add the tofu and fry until golden, about 3 minutes per side. Add the crushed garlic and coconut aminos and cook for another minute. Transfer to a plate and set aside.

    Cook the carrots: In the same pan, add a little bit more oil as needed. Add the carrots and sauté for a few minutes until cooked. Set aside.

    Crispy tofu cubes in a frying pan
  2. Cook the remaining vegetables: Wilt the spinach, steam or fry the cauliflower rice and boil the edamame beans.

    Prepare the cucumber: Cut cucumber into semi circles and add the sesame seeds. Toss until combined.

    A bowl of cooked cauliflower rice on top of a wooden cutting board
  3. Make the sauce: Mix all the sauce ingredients in a bowl.Assemble the bowls: Divide the cauliflower rice into bowls, then add each of the ingredients side-by side into the bowl starting with the carrots, spinach, cucumber and edamame beans. Drizzle the bibimbap sauce over the vegetables.

    Gochujang sauce in a small beige bowl with a spoon
  4. Assemble the bowls: Divide the cauliflower rice into 2 bowls, then add each of the ingredients side-by side into the bowl starting with the carrots, spinach, cucumber and edamame beans. Drizzle the bibimbap sauce over the vegetables.

    Assembling a bowl of vegan bibimbap with crispy tofu, matchstick carrots, edamame, cucumber, spinach. red cabbage, gochujang sauce and riced cauliflower
  5. Serve: When ready to serve, use your chopsticks and spoon to toss all the ingredients with sauce before eating!

    A mixed bowl of vegan bibimbap in a white bowl with crispy tofu, matchstick carrots, edamame, cucumber, spinach and red cabbage together with gochujang sauce and riced cauliflower with chopsticks

Recipe Notes

To Store

  • Meal Prep: Store veggies, rice, tofu & sauce separately if prepping bowls in advance.
  • Leftovers: If storing leftovers, keep bowls separate from sauce. Place them in their own airtight containers and refrigerate. Bowls will last for 3-4 days and sauce will last for up to 1 week.

To Reheat

  • Tofu: Remove tofu from bowls and reheat in a 375°F oven or Air Fryer until very hot throughout.
  • Cauliflower Rice: Warm rice over low heat, adding a splash of water or oil and stirring frequently.

To Freeze

  • Rice: Place cooled rice into a heavy-duty storage bag and freeze for up to 6 months. Thaw in the fridge before reheating. You can also freeze it before it's cooked if meal prepping.
  • Tofu: Keep in mind that frozen & thawed tofu may develop a slightly spongy texture. If you'd still like to freeze it, place cooled tofu into a freezer-safe container and store for up to 2 months, thawing in the fridge before reheating.
  • Veggies: Place prepared veggies into a freezer-safe container and store for up to 8 months. Thaw in the fridge before using.
Nutrition Facts
Vegan Bibimbap
Amount Per Serving (1 serving)
Calories 379 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 40g13%
Fiber 7g28%
Sugar 20g22%
Protein 23g46%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.