Easy Vegan Bibimbap Skillet – Sharon Palmer, The Plant Powered Dietitian

Easy Vegan Bibimbap Skillet – Sharon Palmer, The Plant Powered Dietitian

I love a good bibimbap, a Korean dish which means “mixed rice”. Traditionally, the dish is served in individual hot bowls, with rice on the bottom, beautifully arranged foods on top, and a savory, spicy sauce over it all. The bottom layer of rice is hot and crispy, and the vegetables (meat and eggs are often used in non-vegetarian versions of this dish) are crisply tender—then you mix it all up at the table. This delicious classic recipe can be easily made plant-based with a few swaps. Featuring a variety of veggies and tofu, this Easy Vegan Bibimbap Skillet is one of my favorite, flavorful recipes. While I am a huge fan of traditional Korean cuisine, I am not a true expert. Check out the work of one of my favorite dietitian colleagues and friends, Maggie Moon, who is an expert in this cultural cuisine.

Prepare the whole bibimbap recipe in a skillet and serve it at the table for a one-dish meal made in heaven! Note: gochujang, a Korean chili paste, is key to this recipe. This chili paste adds just the right bite, without being overly spicy. You can find it at Asian specialty stores or online. And the sesame oil is key to the nutty, fragrant taste of this dish, too.

This recipe is super easy, as long as you get organized. Assemble all of your ingredients together and chop your veggies them while the rice is cooking. The last few steps take only about 10 minutes and then you’re ready to assemble the skillet and dive in!

Check out my IG Live Plant-Based Cooking Class on how to make easy vegan skillet meals. Follow along as I make this recipe for Easy Vegetable Tofu Bibimbap Skillet here.


Step by Step Guide:

Mix up the marinade, using sesame oil, rice vinegar, and gochujang.
Place the triangles of tofu in a shallow dish and pour marinade over it. Allow to marinate 10 minutes, then warm in the microwave.
Slice the carrots, zucchinis, and bell pepper into thin matchstick strips, sprinkle with garlic, and roast at 400 F until crispy tender.
Heat sesame oil in a skillet, press the cooked brown rice into the pan, cover, and cook (don’t stir) for 7 minutes.
Steam or boil the greens for 2 minutes.
Arrange the top of the rice in the skillet with warm greens, tofu with marinade, and vegetables. Sprinkle with sesame seeds and dig in.


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This easy, Korean-inspired Vegan Bibimbap Skillet is a one-dish meal made in heaven. Based on the classic “mixed rice” tradition, this recipe features layers of brown rice, tofu, and crispy vegetables, with a flavorful sauce.


  • 3 cups cooked short or medium grain brown rice (according to package directions)
  • 1 tablespoon sesame oil

Tofu with Marinade:

  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons gochujang (Korean chili paste, look for vegan, gluten-free)
  • 1 (15-ounce package) firm tofu, pressed, cut into triangles about 23 inches wide



  • 1 large bunch greens (chard, bok choy, spinach), coarsely chopped
  • ¼ cup water


  1. Cook rice first, according to package directions. While rice is cooking, assemble all remaining steps (tofu, vegetables, greens) as noted below.
  2. To make tofu with marinade: Whisk together 2 tablespoons sesame oil, rice vinegar, and gochujang to make the marinade. Place sliced tofu in a shallow microwave safe dish and pour half of the marinade over the tofu and marinate for 10 minutes. Place tofu with marinade in the microwave and heat for 4 minutes. Do not drain liquid. While tofu is cooking, prepare the vegetables.
  3. To make vegetables: Place sliced carrots, zucchini, and pepper in a baking sheet (sprayed with nonstick cooking spray) in a thin layer, sprinkle with garlic, and roast in the top shelf of an oven (400 F) until crisp tender—about 6-8 minutes. While vegetables are roasting, prepare the skillet rice.
  4. Prepare the skillet rice: Heat a large skillet until very hot. Brush the bottom and sides of the skillet with the 1 tablespoon sesame oil. Press cooked rice into the bottom of the skillet evenly, using a spoon. Place back on medium heat, cover, and cook for about 7 minutes, until rice begins to get golden around the sides (do not stir). While the rice is cooking prepare greens.
  5. To cook greens: Place greens in a medium pan with water and steam just until tender, about 2-3 minutes. Drain water.
  6. Assemble the vegetable tofu skillet: Remove the lid off the skillet of rice, and arrange greens, vegetables, and tofu on top. Drizzle remaining reserved marinade over skillet and sprinkle with sesame seeds. Serve immediately right out of skillet into bowls.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Cuisine: Korean


  • Serving Size: 1 serving
  • Calories: 377
  • Sugar: 6 g
  • Sodium: 159 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 46 g
  • Fiber: 6 g
  • Protein: 14 g

Keywords: vegan korean food, korean recipe, vegan korean recipe, vegan bibimbap

For more skillet meals, check out the following:

Thai Tempeh Noodle Skillet
Easy Scalloped Potato White Bean Skillet
Rustic Vegan Corn Potato Sausage Skillet
Moroccan Chickpea Freekeh Eggplant Skillet

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