This vegan and gluten-free bibimbap bowl recipe is a healthy option for lunch or dinner! Packed with brown rice, vegetables, and tofu smothered in a spicy Korean sauce. You can get so creative with all the toppings and protein combinations!
Cook brown rice according to package instructions (I personally use my Instant Pot to make brown rice).
Press Tofu: Remove tofu from package and wrap in a kitchen towel or paper towels. Sandwich between plates and place heavy objects on top. Let sit 15-20 minutes.
While tofu is pressing, whisk together all ingredients for the sauce. Set aside.
Make Veggies:
Heat coconut oil in a small pan over medium heat. When hot, carrots and a splash of liquid aminos. Cook until edges are slightly charred (about 5-7 minutes). Remove from heat.
Add zucchini; adding more coconut oil if needed and a splash of liquid animos. Cook for 2-3 minutes and remove from heat.
Last, add the kale again with more coconut oil if needed and a splash of liquid animos. Stir until cooked down and vibrant green (2-3 minutes). Remove from heat.
Cook Tofu:
Add 2 Tablespoons of coconut oil to the pan over medium heat. Add tofu and cook until golden brown on all edges.
Add sauce and cook until thickened (1-2 minutes). Remove from heat.
Assemble Bowls:
To assemble bowls, add rice, then place veggies and tofu on top.
Top with sesame seeds, green onions, kimchi, and Sriracha sauce (optional).
Leftovers keep in the fridge for about 5 days!
Notes
Don't confuse gochujang paste with sauce. Sauce is ready made while the paste is used to make the sauce in this recipe!
To save time, you can sautee all the veggies together. Start by cooking the carrots, then add the zucchini, and last add the kale.
It's best to store leftovers disassembled - tofu in one container, veggies in another, and rice in another. Then assemble bowls when ready to eat.