Bibimbap with Tofu
"This Vegan Bibimbap recipe is a plant-based version of your favorite bibimbap recipe! It uses U.S.-grown jasmine rice as a base and is topped with crispy tofu, mushrooms, spinach, and a flavorful sauce drizzled on top."
-- @thealmondeater
A Note from Feedfeed

This post is sponsored by The Feedfeed and USA Rice.

Read all about our U.S.-grown rice farm tour with USA Rice and friends here!

This recipe was featured in our Weekly Vegan Meal Planner Email Newsletter - Looking for dinner ideas? Sign up here!



Prep time 10mins
Cook time 30mins


  • 1 cup U.S.-grown jasmine rice
  • 1 (14 ounce) block super firm tofu, pressed
  • 2 cups shiitake mushrooms
  • 2 cloves garlic, minced
  • 4 radishes, sliced
  • 1/ 2 zucchini, sliced
  • 3 handfuls spinach

For the Sauce

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


  • Step 1

    Cook the rice according to the instructions on the package. While the rice is cooking, bake the tofu.

  • Step 2

    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 them for about 5 minutes. Use a slotted spoon to remove the mushrooms and garlic, then add the spinach to that same skillet and sauté for 2-3 minutes.

  • Step 3

    Last, make the sauce: whisk soy sauce, syrup, sesame oil, and sriracha together and set aside.

  • Step 4

    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!