vegan bowls - gluten free - high protein - dinner

Vegan Bibimbap Bowl


Using chili oil in place of gochujang because I have yet to find a gluten free version! This rice dish mixed with a variety of fresh and cooked veggies is super satisfying and delicious. It’s a hearty bowl with protein, fats, carbs, and micronutrients that I could probably eat every single day. 

Recipe substitutions:

  • Fava tofu can be replaced with 500g firm tofu. Macros will vary.
  • Liquid aminos can be replaced with a preferred soy sauce or tamari.
  • The date syrup adds the nice rich colouring of the tofu. It's also an amazing pantry item so I absolutely recommend getting some! Get 20% off D'vash Organics Date Sweetener here. Alternatively you could use brown sugar for the rich colouring or maple syrup for a lighter tofu.
  • You can use fresh garlic and ginger instead of powdered but would then recommend you saute your tofu instead of baking.
  • Kimchi would be a welcomed addition to this bowl!! 
  • Option to add kala namak spice to the tahini "egg".

Recipe makes 3 bowls

Macros per bowl: 555 cals - 15g fat - 65g carbs - 40g protein 

Ingredients, Tofu:

240g fava tofu 

1 tbsp olive oil

3 tbsp liquid aminos, or soy sauce 

2 tbsp date syrup 

½ tsp garlic powder

½ tsp ginger root powder 


1 pint small brown mushrooms (roughly 12-15)

1 tbsp olive oil 

5 cups fresh spinach 

⅓ english cucumber 

1 whole carrot, peeled

3 green onion stems



3 cups cooked rice

Optional Tahini “Egg”:

2 tbsp tahini 

2 tbsp nutritional yeast

¼ tsp turmeric powder

1-4 tbsp boiling water, depending on how thick your tahini is



Prepare you rice according to package directions. 

Preheat the oven to 375 F and line a baking tray with parchment paper.

Break tofu up into chunks and add to a mixing bowl.

Add to the tofu: liquid aminos, olive oil, date syrup, garlic and ginger powder.

Toss tofu well to coat in seasonings, then spread across prepared baking tray.

Bake for 22-25 minutes or until crispy.


Slice your mushrooms in half.

Bring a pan to medium heat and add 1 tbsp olive oil.

Add mushrooms and saute for 8-10 minutes or until browning.

Add a touch of salt and saute another 2-3 minutes.

Bring 2 cups water to a boil and add fresh spinach.

Blanche in the water for just a minute or two.


For the carrot, I used a peeler to form ribbons.

Slice the cucumber and green onions.

Tahini "egg":

Add tahini, nutritional yeast, turmeric powder, and a pinch of salt. If "eggy" flavour is desired add kala namak as well.

Add 1-2 tbsp hot water to the tahini mix and whisk until it's still thick but has a runny enough texture you can pour it into the center of your bowl.


Add 1 cup rice to each bowl or container and add 1/3 of each prepared ingredient.

Use the bottom of a shot glass, or a spoon to create a well in the center of each. Spoon 1/3 of the tahini egg mix into each well.

If desired top with chili oil and sesame seeds.



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