Name: Korean tofu bibimbap
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 250 g firm tofu; 300 g cooked brown rice; 120 g carrot; 120 g spinach; 120 g shiitake mushrooms; 2 tbsp gochujang; 1 tbsp sesame oil; 2 cloves garlic

Recipes
Korean tofu bibimbap
VeganVegetarian📦 Batch cook

Plant-based bibimbap, 26 g protein. Gochujang gives the kick.

kcal

510

P

26g

C

60g

F

16g

⏱ 25 min✂ 15 prep👤 2 serves🧊 2fridge

Ingredients

250 g firm tofu
300 g cooked brown rice
120 g carrot
120 g spinach
120 g shiitake mushrooms
2 tbsp gochujang
1 tbsp sesame oil
2 cloves garlic

Steps

Press tofu 10 min, cube and sear in sesame oil 5 min until golden.
Sauté garlic 30 sec. Add shiitake, cook 4 min.
Julienne carrot, blanch spinach 1 min.
Plate rice in a bowl, arrange tofu and veg in sections.
Top with a dollop of gochujang to mix in.

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

Iron
21%
Calcium
16%

B12

0%

Omega-3

36%

Zinc

33%

This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).

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