Overhead image of white rice topped with spinach, cooked tofu, mushrooms, and cucumbers in a white bowl.

Vegan Bibimbap

This recipe is a plant-based version of your favorite bibimbap recipe featuring U.S.-grown rice! This recipe comes to us by our friend Erin of @thealmondeater.

  • Servings
  • Prep Time
    2 min
  • Cook Time
    25 min
  • Total Time
    27 min


  • 1 cup jasmine rice
  • 1 block super firm tofu, pressed
  • 2 cups shiitake mushrooms
  • 2 garlic cloves, minced
  • 4 radishes, sliced
  • ½ zucchini, sliced


  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sriracha


  • Cook rice according to the instructions on the package. While rice is cooking, bake the tofu.
  • After you've flipped the tofu, start cooking the vegetables. Heat olive oil in a large skillet, then add the mushrooms and garlic and sauté for 5 minutes or so. Use a slotted spoon to remove the mushrooms and garlic, then add spinach to that same skillet and sauté for 2-3 minutes.
  • Last, make the sauce: whisk soy sauce, syrup, sesame oil, and sriracha together and set aside.
  • Pour rice into a bowl or bowls, then arrange everything into segments in your bowl: the tofu, mushrooms, spinach, radishes, and zucchini. Drizzle everything with the sauce and enjoy!