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.
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.
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.
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.
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.
Serve: When ready to serve, use your chopsticks and spoon to toss all the ingredients with sauce before eating!
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