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Vegetarian Bibimbap

Vegetarian Bibimbap
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Prep Time: 20 min Serves: 6
Cooking Time: 25 min Yield: 6 cups
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Bibimbap is a traditional Korean dish with a name that translates simply to "mixed rice with meat and assorted vegetables." This spin keeps it totally vegetarian, featuring mineral- and antioxidant-rich shiitake mushrooms and probiotic-dense kimchi.



1. Cut the tofu into 5 equal sections and soak up excess water paper towels.
2. Heat 2 tbsp. avocado oil to medium heat in large pan and cook tofu 5-7 minutes on each side or until crispy golden brown.
3. Remove from pan, soak excess oil with paper towel, cool and cut into cubes.
4. In a large bowl, mix 2 tbsp. chili paste, 2 tbsp. sweet chili sauce and ½ tsp. salt. Add cubed tofu and mix to evenly distribute sauce.
5. In small saucepan heat ½ tbsp. sesame oil to medium-low heat and add been sprouts and a pinch of salt. Cook until wilted down, about 2-3 minutes.
6.Remove cooked sprouts from saucepan. Add 1 cup water, bring to simmer and add sliced zucchini. Simmer for 5-7 minutes or until zucchini is soft.
7. Remove cooked zucchini, drain and add 1 tbsp. sesame oil, bring to medium low heat and add 1 tsp. minced garlic and spinach.
8. Remove spinach and cook mushrooms in ½ tbsp. sesame oil and 1 tsp. soy sauce.
9. Fry eggs in remaining oil to your preference
10. Plate by putting a scoop of rice on the bottom with remaining soy sauce, add veggies of your choice, tofu and top with fried egg.
11. Mix remaining Korean chili paste and sweet chili sauce for dipping sauce on the side.

To make an individual serving, reduce the ingredients to 1/3 the suggested measurements. Cooking instructions remain the same.


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