Vegan Beef Bibimbap

Dive into the vibrant, flavor-packed world of Korean cuisine with this Vegan Beef Bibimbap, a plant-based twist on the classic dish. This recipe transforms firm tofu into a savory, protein-rich centerpiece, marinated in a bold blend of soy sauce, maple syrup, sesame oil, and aromatic spices. Nestled over a bed of fluffy white rice and surrounded by a medley of sautéed vegetables—julienned carrots, zucchini, tender spinach, shiitake mushrooms, and crunchy bean sprouts—this dish boasts a delightful balance of textures and tastes. Drizzled with a sweet-and-spicy homemade gochujang sauce, then garnished with scallions, sesame seeds, and strips of nori, this vegan bibimbap is as visually tempting as it is delicious. Perfect for a wholesome, plant-based dinner that’s ready in under an hour, this recipe is a must-try for anyone craving a fulfilling, umami-packed meal.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 oz Firm tofu
• 1 cup Soy sauce
• 2 tbsp Maple syrup
• 3 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 3 cloves Minced garlic
• 1 tsp Grated ginger
• 2 tbsp Gochujang
• 3 cups Cooked white rice
• 2 medium Carrots, julienned
• 1 medium Zucchini, julienned
• 2 cups Spinach
• 1 cup Bean sprouts
• 1 cup Shiitake mushrooms, sliced
• 2 Scallions, chopped
• 2 tbsp Sesame seeds
• 2 Nori sheets, cut into strips

Directions

Step 1

Press and drain the tofu to remove excess water. Cut into thin strips.

Step 2

In a large bowl, mix together 1/4 cup of soy sauce, 1 tablespoon of maple syrup, 1 tablespoon of sesame oil, rice vinegar, minced garlic, and grated ginger. Add tofu strips and marinate for at least 20 minutes.

Step 3

While the tofu is marinating, prepare the gochujang sauce by combining 2 tablespoons of gochujang, 2 tablespoons of maple syrup, and 2 tablespoons of soy sauce in a small bowl. Set aside.

Step 4

Heat a tablespoon of sesame oil in a large pan over medium heat. Add tofu strips and cook until golden brown on all sides, about 6-8 minutes. Remove and set aside.

Step 5

In the same pan, sauté carrots and zucchini until soft, about 3 minutes each, adding more oil if necessary. Set aside.

Step 6

Briefly sauté the spinach until wilted, about 1-2 minutes. Remove and set aside.

Step 7

Cook mushrooms in the same pan with a splash of soy sauce until soft, about 3 minutes. Set aside.

Step 8

To assemble Bibimbap, place 3/4 cup of cooked white rice into each bowl. Arrange tofu, carrots, zucchini, spinach, bean sprouts, and mushrooms over rice neatly.

Step 9

Drizzle with gochujang sauce and sprinkle with chopped scallions, sesame seeds, and nori strips.

Step 10

Serve immediately, mixing everything together before eating to enjoy all the flavors.

Nutrition Facts

Serving size	(1886.0g)

Amount per serving	% Daily Value*
Calories	1954.7

Total Fat 76.1g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 22.5g
Cholesterol 0mg	0%
Sodium 12140.9mg	0%
Total Carbohydrate 242.2g	0%
Dietary Fiber 25.5g	0%
Total Sugars 56.6g
Protein 98.7g	0%

Vitamin D 36IU	0%
Calcium 928.6mg	0%
Iron 20.9mg	0%
Potassium 3529.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 19.3%

Carbs: 47.3%