Looking for a delicious, plant-based spin on a Korean favorite? This Tofu Bibimbap recipe fits perfectly into your Plant-Based Whole30 plan! Packed with sautéed vegetables, crispy tofu, and cauliflower rice, all tossed in a sweet and spicy sauce, it’s a satisfying and nutritious dish filled with flavor.
Bibimbap With a Twist
While traditional bibimbap is made with beef and egg, this plant-based version swaps those out for extra-firm tofu, providing plenty of protein. The best part? You can prep the vegetables in advance, making it easy to assemble for a quick meal. Pro tip: Make double batches of the veggies to use as side dishes throughout the week.
Versatile Substitutions
Feel free to customize this Tofu Bibimbap by mixing and matching your favorite veggies! Try adding:
- Bell peppers
- Purple cabbage
- Zucchini
- Mushrooms (shiitake, oyster, or cremini)
- Radishes
- Snow peas
- Kimchi for a fermented kick
For extra toppings, consider adding avocado for a creamy texture, edamame for even more plant-based protein and crunch, or roasted sweet potato cubes for a sweet, hearty component.
Short on time? If you can’t make the Korean-inspired chili sauce, no worries! A simple mix of coconut aminos and hot sauce makes a great alternative to top off your bibimbap.
How to Serve
While bibimbap is often served sizzling in a hot stone bowl, you don’t need to go that route unless you want to! Keep the cauliflower rice hot for a cozy base, while your toppings—crispy tofu and veggies—can be cool or lukewarm, creating a refreshing contrast that’s perfect for warm weather.
Enjoy this Plant-Based Whole30 Tofu Bibimbap as a flavorful, healthy, and customizable meal that will keep you energized and satisfied.
Ingredients
Bean Sprouts
- 12 oz bean sprouts rinsed
- 1 green onion sliced (optional)
- 1 tsp garlic
- 1 tsp sesame oil
- 1/4 tsp salt
- Pinch of pepper
Spinach
- 1/2 bunch of spinach rinsed
- 1/2 tsp garlic
- 1 tsp sesame oil
- Pinch of salt
Shiitake Mushrooms
- 6 shiitake mushrooms sliced
- 1 tsp coconut aminos
- Pinch of salt
- 1/2 tsp garlic
- 2 tsp avocado oil
Carrots
- 1 carrot julienned
- 2 tsp avocado oil
Other Veggies
- 1 cucumber julienned
- 3 cups cauliflower rice
Tofu
- 16 oz extra firm tofu pressed and cubed
- 1 tbsp avocado oil
- Pinch of salt and pepper
Garnishes
- toasted sesame seeds
- Korean-Inspired Chili Sauce
Instructions
Tofu
- PAT tofu dry with a towel and toss with salt, pepper, and oil. Air fry at 400°F for 10-15 minutes, or bake for 25-30 minutes. To pan fry, toss tofu with salt and pepper, then heat oil in a skillet over medium high heat and brown the tofu on all sides.
- ADD 2 tablespoons of the Chili Sauce to a mixing bowl and dump the tofu in while still hot. Toss until tofu is well coated.
Bean Sprouts
- BLANCH bean sprouts in boiling water for 1 minute. Drain and rinse under cold water.
- SQUEEZE excess water out of bean sprouts.
- ADD bean sprouts to a bowl and mix with green onion, sesame oil, salt, and pepper.
Spinach
- BLANCH spinach in boiling water for 1 minute. Drain and rinse under cold water.
- SQUEEZE excess water out of spinach. Chop into 2-inch pieces.
- ADD spinach to a bowl and mix with garlic, sesame oil, and salt.
Shiitake Mushrooms and Carrots
- HEAT oil in a skillet over medium high heat. Add mushrooms and salt and cook until mushrooms soften.
- ADD garlic and coconut aminos and stir for 1 minute. Transfer to a plate and cook the carrots next.
- ADD 2 teaspoons of avocado oil to the skillet. Once hot, add the carrots and stir fry until just tender, about 3-5 minutes.
Assemble
- ADD a serving of cauliflower rice to a bowl. Top with tofu, bean sprouts, spinach, mushrooms, carrots, and cucumbers.
- SPRINKLE sesame seeds on top. Serve with Korean-Inspired Chili Sauce (add water if needed to thin the sauce).
