Tofu Bibimbap

What is Bibimbap?

Bibimbap is a Korean dish that is often described as a bowl of colourful happiness. And let’s be real, who doesn’t want a bowl of colourful happiness? The dish is a mix of rice, vegetables, protein, and a spicy sauce, all topped off with a fried egg. It’s delicious, it’s nutritious, and it’s guaranteed to make you smile. But what if you’re plant-based? Fear not my friends, because a plant-based bibimbap is just as delicious and even more colourful (if that’s even possible).

So what exactly is bibimbap? Well, it’s basically a fancy way of saying “rice bowl with stuff on top.” But the “stuff” is what makes it special. Traditionally, bibimbap is made with beef, but we’re making a plant-based version, so we’ll skip that part. Instead, we’ll load up on veggies and tofu!

Good For You!

Tofu is a versatile and nutritious food that has been a staple of Asian diets for centuries. Made from soybeans, tofu is a plant-based source of protein that is low in calories and high in nutrients. Here are some of the benefits of adding tofu to your diet:

1. High in protein: Tofu is a great source of plant-based protein, containing around 10 grams of protein per 100 grams. This makes it an excellent choice for vegetarians and vegans who need to get enough protein in their diets.
2. Low in calories: Tofu is a low-calorie food, which means you can eat a lot of it without worrying about consuming too many calories. This makes it a great choice for weight management and weight loss diets.
3. Contains all nine essential amino acids: Tofu is a complete protein, which means it contains all nine essential amino acids that the body needs to function properly.
4. Rich in vitamins and minerals: Tofu is a good source of several important vitamins and minerals, including calcium, iron, magnesium, and zinc. Calcium is especially important for bone health, and tofu is an excellent source of calcium for those who do not consume dairy products.

Ingredients

• Cooked rice
• A variety of colorful vegetables (such as carrots, spinach, bean sprouts, and mushrooms)
• Plant-based protein (such as tofu or tempeh)
• Gochujang sauce (a spicy Korean sauce made with chili paste, soy sauce, and sesame oil)
• Sesame seeds

For this version, instead of using a spicy Korean sauce, we use a blend of tahini, lemon, maple syrup, soy sauce and garlic.

• 2tbsp tahini
• 2tbsp maple syrup
• 1tbsp soy sauce
• juice 1 lemon
• 1 garlic clove

Directions

1. Start by cooking your rice according to the package instructions.
2. Coat tofu in sesame oil and cook until golden brown and crispy.
3. Once your rice is done, divide it evenly into bowls.
4. Add the kale and pickled cabbage and tofu on top of the rice in colourful sections.
5. Drizzle the sauce over the top of the bowl.
6. Sprinkle with sesame seeds.
7. Mix everything together until the sauce is evenly distributed.

Feel free to add a sprinkle of chilli flakes for a super kick of heat. The sharpness of the pickled cabbage ad the sweet salty mix of the sauce works so well. Go easy on the sauce, no harm in keeping some for another salad.

And there you have it, a plant-based bibimbap that’s just as delicious and colourful as the original! Plus, it’s a great way to sneak in some extra veggies and plant-based protein into your diet. So go ahead and enjoy a bowl of colourful happiness, because you deserve it!

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Print Recipe

Tofu Bibimbap

A delicious and vibrant rice dish packed full of healthy nutrients.

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Course: Main Course

Diet: Vegan, Vegetarian

Keyword: pickle, rice, spicy, tofu

Servings: 2 portions

Equipment

• 1 Air fryer optional – you can use an oven

Ingredients

• 200 g cooked brown rice
• 100 g kale
• ½ cup pickled red cabbage
• 200 g tofu cut into small cubes
• 1 tbsp sesame oil

For the sauce

• 2 tbsp tahini
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 lemon juice only
• 1 clove garlic minced

Instructions

• Start by coating the tofu pieces in the sesame oil and cook in the air fryer at 180C for 18 minutes. Alternatively, use your oven.
• Steam the kale in a wade based pan. Add 2 tbsp water to the kale and cover. Cook for 2 minutes until the kale turns vibrant green.
• In a large bowl, toss together the cooked brown rice, cabbage, kale and cooked tofu.
• Mix together all the sauce ingredients and drizzle into the bowl. Give everything a good mix and serve.