Spicy tofu bibimbap with rainbow chard

Created by the wonderful Mindful Chef

Vegan recipes delicious Spicy tofu bibimbap with rainbow chard

We love the dynamic flavours of Korean cuisine. Our spin on bibimbap features nutritious brown rice, sweet carrot ribbons and satisfying chunks of tamari-dressed tofu. Rainbow chard and creamy avocado slices are your essential greens.

Cooking Instructions

  1. Boil a kettle. Rinse the rice, then place in a saucepan with 600ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain.

  2. Finely slice the rainbow chard. Peel the carrots, then use a peeler to make long, thin ribbons. Thinly slice the spring onions. Thinly slice the garlic.

  3. Drain the tofu, rinse and pat dry with paper towel. Cut into 1cm cubes.

  4. Heat a frying pan with 1/2 tbsp oil on a medium heat. Cook the tofu for 10 mins, until turning golden. Add half the tamari and cook for 2-3 mins to coat the tofu. Remove from the pan and keep warm.

  5. Heat the same pan with 1/2 tbsp oil and add the spring onions and garlic, cooking for 1 minute. Stir in the rainbow chard and cook for 3 mins, then push to one side of the pan and cook the carrot ribbons in the other half for 1 minute, until softened.

  6. Peel the avocado, destone and thinly slice. In a small bowl, mix the chilli flakes with the maple syrup and remaining tamari.

  7. Serve the rice topped with the rainbow chard, carrots, avocado, and tofu. Drizzle the chilli sauce over the tofu and sprinkle with the sesame seeds.

Cook time: 30 mins

Allergens: Sesame, Soya

Cuisine: Asian

Ingredients

  • 1 avocado

  • 2 x carrot

  • ½ tsp red chili flakes

  • 2 garlic clove

  • 2 tsp maple syrup

  • 2 spring onion

  • 100g rainbow chard

  • 80g brown rice

  • 2 tsp white sesame seeds (Sesame)

  • 300g firm tofu (Soya)

  • 2 tbsp tamari (Soya)

Nutritional Information

  • Calories: 611

  • Protein: 26g

  • Carbs: 62g

  • Fat: 29g

Soul'D