This Vegan Bibimbap recipe is a popular Korean mixed rice dish with vegetables and crispy tofu. It is super easy to make, healthy, delicious and perfect for anyone who loves Asian food!
Vegan bibimbap with crispy tofu
At the moment I’m totally obsessed with Asian food, so I’ve shared some Asian recipes here on my blog recently. I really love these healthy but delicious dishes so much and I can’t get enough of them! Usually, I have the basic ingredients and spices, such as tofu, garlic, ginger and soy sauce in my pantry anyway. So I just need to buy fresh vegetables from the market and then can start cooking quickly.
Many vegetables keep in the fridge for a few days, however, I try to use up fresh veggies as often as possible. A great option is either to make a quick stir-fry or a fresh colorful rainbow bowl such as this vegan Bibimbap. Served with wholegrain rice, crispy tofu, a spicy sauce and sprinkle over some sesame seeds, it makes a perfect satisfying main course that contains all important nutrients, such as protein, carbohydrates, healthy fats and lots of vitamins!
What is Bibimbap?
In case you’ve never heard of Bibimbap, I’ll explain it quickly. So, the Korean word “bibimbap” means “mixed rice” and the dish itself is a Korean leftover meal. The classic Bibimbap is often served with a variety of vegetables, plus eggs and sometimes beef, but in my plant-based version, there is, of course, no eggs and no meat. Therefore, my vegan Bibimbap recipe is loaded with more veggies and roasted crispy tofu!
Which vegetables for Bibimbap?
I used carrots, radishes, zucchini, sugar snaps, spinach, mung bean sprouts, spring onions and mushrooms in my Korean mixed rice bowl. But as I’ve already mentioned, you can really get creative with the ingredients! Also, other vegetables, such as cucumber, cabbage or shiitake mushrooms are a great choice! And if you don’t like tofu, you can switch to other protein-rich legumes, such as chickpeas, beans, and lentils, or you can simply omit it.
Which rice for Bibimbap?
Koreans usually use regular plain white rice for this mixed rice dish. But if you want to make your vegan bibimbap even healthier, you can opt for brown wholegrain rice or a rice mix instead. However, it works with any rice. Also, basmati rice, sushi rice and or long grain rice are good choices.
The spices with umami flavor!
If you want tasty tofu in your vegan Bibimbap, don’t forget the spices, they give the tofu a delicious flavor! For marinating I use soy sauce, and Umami spice, which consists of only natural and organic dried herbs, such as coriander, cumin and sea salt. This spicy combination tastes salty, sour, bitter and slightly sweet all at the same time so that the Japanese word „umami“ which describes these four kinds of tastes fits perfectly! Anyway, it’s totally up to you which spice mix you use.
Healthy fats – Which oil?
It’s totally amazing if you eat lots of healthy vegetables, but it’s also important to combine them with healthy fats which are necessary for the body to absorb the vitamins. I personally, always check the quality and type of oil I use. To fry the tofu, I prefer using peanut oil or coconut oil, but simple rapeseed oil is also fine. By the way, in the recipe for Crispy Tofu Nuggets, you’ll find a step-by-step guide on how to prepare tofu that is sure to get crispy!
Vegan Bibimbap with Gochujang sauce
The whole Korean mixed rice dish is served with a spicy Gochujang sauce. If you’ve never tried Gochujang, you definitely should! It’s a delicious Korean red chile paste that also contains rice, fermented soybeans, salt, and sometimes sweeteners which gives the dish even more spiciness and a Korean flavor!
I hope you will like my vegan Bibimbap. It is
- Vegan, Vegetarian
- Quick and easy
- Can be made with any vegetables!
- The perfect meal for summer and spring!
More simple Asian recipes to try
- Vegan Pad Thai
- Thai Peanut Ramen Soup
- Vegan dumplings with vegetable filling
- Scallion Pancakes (Chinese flatbread)
- Asian Peanut Noodles with Crispy Tofu
- Crispy Sesame Tofu with Tahini Peanut Sauce
- Spinach Artichoke Wontons
If you tried my Vegan Bibimbap recipe or any other of my recipes, feel free to leave a comment below on how it tasted. And if you take a photo of your dish and share it on Instagram, please remember to tag me @biancazapatka and use the hashtag #biancazapatka to make sure I won’t miss your post! Have fun cooking! 😊
Vegetables (of your choice)
- 1 carrot shredded
- 4-6 radishes finely sliced
- 1 small zucchini (or 1/2 cucumber) finely sliced
- 1 spring onion cut into fine rings
- 3 cups fresh spinach 100g
- 1 cup sugar snap peas
- 1/2 cup mung bean sprouts
Crispy tofu and mushrooms
- Cook the rice according to the packaging instructions. Then, drain and set aside. Preferably, fluff with a fork now and then to avoid sticking.
- Prepare the vegetables and finely slice them (*as shown in the step-by-step pics above). I prefer using a grater for the carrots and a mandolin slicer for the zucchini and radishes.
- Drain the tofu well, then wrap in kitchen paper and squeeze out to remove any excess liquid. Then cut the tofu into cubes and marinate with the umami spice and the soy sauce.
- Heat 1 tablespoon of oil in a large pan and fry the tofu until crispy on all sides. Then remove from the pan and put aside.
- Heat the remaining oil in the same pan and sauté the mushrooms until golden brown. Season with some umami spice or soy sauce to taste, then remove from the pan and combine with the tofu.
- Finally, add the spinach to the frying pan and sauté briefly for 1-2 minutes until it is wilted.
- Mix together all ingredients for the sauce.
- Put the rice into 2 bowls, add the fresh vegetables and the spinach and finally place the crispy tofu and mushrooms in the center. Sprinkle over fresh spring onions, sesame or other toppings. Serve with the Gochujang sauce and fresh limes on the side.
- Enjoy! 😊
- I prefer to use whole grain rice, but you can use any rice of your choice.
- For further information on this recipe, please read the text above.
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