Korean Tofu & Veggie Bowl | Ready To Eat Meal

Our vegan take on bibimbap (Korean for “mixed rice”) is brimming with vegetables and umami goodness. The bowl starts with toasted garlic basmati rice that’s the base for a bounty of toppings. Tofu is tossed in roasted garlic and gochugaru, Korean chili flakes that have a fruity, smoky heat. Wilted spinach is dressed with garlic, sesame oil, and toasted sesame seeds. There's also roasted shitake mushrooms seasoned with ginger, garlic, coconut aminos, rice vinegar, and sesame seeds. The bowl is best enjoyed with the spicy gochujang sauce drizzled over the top and mixed in with the rice and toppings. For a vegetable side, there’s roasted broccoli seasoned with garlic, ginger, sesame, and more gochugaru.