This Korean-style vegan kimbap is filled with sticky rice, marinated tofu, and vibrant vegetables, all wrapped in a roasted seaweed sheet. A filling rice roll that is delicious, nutrient-packed, and easy to make.
Tofu kimbap, similar to my vegan onigiri, is perfect for packed lunches as it holds up well and transports easily! For a more satisfying meal, pair them with my vegan japchae or gochujang tofu.
I always love Korean food, especially from cozy, hole-in-the-wall restaurants. However, their meat-free options are often limited, and kimbap is rarely on the list. This is what inspired me to create this vegan kimbap at home!
What I love most about kimbap is its versatility. You can be served as a standalone dish or as a side to accompany heartier mains, such as gochujang jjigae, vegan jajangmyeon, or vegan tteokbokki.
💚Why you will love this recipe
- A filling yet refreshing dish that is packed with protein and veggies
- Holds up well, making it great for packed lunches or as a snack for road trips and picnics
- Easily customizable fillings - feel free to use ingredients you have on hand!
🍚What you will need
Rice and tofu
- Tofu - It is highly recommended to use extra-firm or firm tofu that has been drained and pressed beforehand, either using a tofu press or by placing something heavy on top for at least 15-30 minutes.
- Short-grain rice - Warm, freshly cooked rice works best. You could also heat cold rice in the microwave until warm.
Vegetables
- Roasted nori sheets - Can be found in the international aisle of grocery stores, Asian markets, or online.
- Danmuji (pickled radish/takuan) - This optional but highly recommended ingredient adds a pop of sweetness, crunchiness, and freshness. Look for it in the refrigerated section of your grocery store or Asian market, or purchase it online.
- Good-quality sesame oil - For cooking. Gives vegetables a nice nutty and rich flavor. Kadoya sesame oil is my go-to.
See the recipe card for full information on ingredients and quantities.
✨Ingredient variations and add-ins
- Rice - Short-grain rice, either white or brown, work best due to their sticky texture.
- Protein - Instead of tofu, you could also do tempeh strips, vegan bologna, or egg strips made from tofu omelette. My tofu bulgogi is another great option.
- Veggies - Feel free to swap them with other vegetables, such as zucchini, bell peppers, sauteed mushrooms, avocado slices, or braised burdock root.
- Kimchi - adds a nice spice kick to kimbap!
🔪How to make
Prepping the filling
Step 1: Start by marinating tofu for 30 minutes to an hour.
Step 2: Mix salt and sesame oil into warm sushi rice.
Step 3: Heat some oil in a skillet, and saute carrots for 4-5 minutes, or until tender but slightly crunchy.
Step 4: Saute cucumber next for 4-5 minutes.
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Step 5: Blanch spinach, then immerse then in cold water. Squeeze out excess water, then mix in sesame oil and salt.
Step 6: Lastly, pan-fry tofu on both sides for 2-3 minutes, or until golden brown.
Assemble the rolls
Step 1: Place a sheet of nori on a bamboo mat. Spread ¾ cup of rice onto the seaweed, leaving an inch at the far end.
Step 2: Layer up with the vegetables and tofu. Leave some part of the rice uncovered for sealing later.
Step 3: Lift the bottom edge of the bamboo mat and fold it over the filling, while simultaneously tucking it in to keep the filling in place. Continue to roll up tightly until sealed.
Step 4: Using a sharp knife, slice the vegan kimbap, then brush it with sesame oil. It is ready to be served!
✔Helpful tips
- Make kimbap without a bamboo mat - A gallon-sized ziplock bag can be used as a makeshift mat. Alternatively, roll kimbap with just your hands, but do rub a bit of sesame oil on your hands to prevent sticking.
- Keep a bowl of water nearby - Short-grain rice can be quite sticky! Keeping your hands and other utensils damp helps prevent the rice from clinging. A dab of water along the edge of the seaweed also helps to seal kimbap better.
- Slicing your kimbap - To yield a clean cut, use a sharp knife. Wipe the knife with a damp cloth between cuts to avoid tearing the seaweed.
- Don't overfill - If they are hard to roll or are falling apart, you likely have added to much filling. Remove some and try again.
- Enjoy kimbap fresh - Kimbap tastes best within 4 hours of making. Over time, the rice might dry out and turn hard.
❄️Storing suggestions
Fridge - Wrap uncut rice rolls using saran wraps, and it can be refrigerated for 1-2 days. Only cut into your kimbap when ready to reheat.
Reheating
- On the stove - If you have Just Egg, dip the kimbap into it to coat, and fry for 1-2 minutes on both sides. You can also skip the egg dip and sprinkle some water instead before pan-frying.
- In the microwave - Heat gimbap at 10-second intervals, covered with a damp paper towel, until it is warm. The seaweed will turn slightly soggy, but it will still be delicious!
💡Meal prep tip
A better way to meal prep kimbap is to prepare the ingredients for filling, storing them in separate containers for up to 4 days. When ready to serve, heat rice in the microwave until warm, and assemble your rolls!
❔Commonly asked questions
Kimbap is typically served fresh at room temperature. Eating cold is not ideal, as the rice might turn hard and stale. If you like it warm, reheat in the microwave or pan-fry lightly.
It is not recommended to use long-grain rice, such as Jasmine rice, for kimbap. This is because they are dry and less sticky, making it challenging to hold kimbap together.
While both are seaweed-wrapped rice rolls, sushi is Japanese, and kimbap is Korean.
The main differences between sushi and kimbap are their flavor profile and fillings. Sushi rice is flavored with vinegar, sugar, and salt, making it sweet and slightly tangy. Kimbap rice is flavored with sesame oil and salt, giving it a savory and nutty taste.
Sushi is commonly filled with raw fish, seafood, or vegetables, while kimbap filling is usually cooked, such as cooked beef, eggs, vegetables, and pickled radish.
📖 Recipe
Vegan Kimbap with Tofu
Equipment
- non-stick pan or well seasoned cast-iron pan
- saucepan or pot
Ingredients
Tofu
- 1 14oz block extra firm/ firm tofu drained, pressed, and sliced
- 2 tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
- 2 teaspoons maple syrup
- 2 teaspoons sesame oil
- 1 teaspoon garlic powder
Rice
- 2 ½ cups short-grain rice white or brown, freshly cooked*
- 2 teaspoons sesame oil
- ¼ teaspoon salt or to taste
Vegetables
- 1 carrot julienned
- 1 English cucumber julienned
- 4 strips pickled radish danmuji (optional but recommended)
- 3.5 oz baby spinach
- 3 teaspoons sesame oil divided
- salt to taste
Rest of the ingredients
- 4 sheets nori
- sesame oil for brushing
Instructions
Prepping filling
- Combine all seasonings needed for tofu.2 tablespoons soy sauce , 2 teaspoons maple syrup, 2 teaspoons sesame oil , 1 teaspoon garlic powder
- Place sliced tofu in a large plate, and pour in the marinade. Toss until tofu slices are well coated. Let them marinate for 30 minutes to an hour.1 14oz block extra firm/ firm tofu
- In the meantime, mix salt and sesame oil into the rice while rice is still warm. Set aside.2 teaspoons sesame oil , 2 ½ cups short-grain rice, ¼ teaspoon salt
- Heat 2 teaspoons of neutral tasting oil in a pan. Saute carrot for 4-5 minutes, or until it has softened slightly. Add in sesame oil and salt to taste.
- Repeat the same for the cucumber.
- Bring a pot of water to a boil, and prepare a bowl of cold water. Blanch your spinach, then place it immediately into the cold water. Drain well and gently squeeze out excess water.
- Mix in sesame oil and salt into the cooked spinach. Stir to mix, then set aside for later use.
- Heat up 2 teaspoons of oil in a non-stick pan over medium high heat. Place tofu in one layer, and cook them for 5-6 minutes, flipping them halfway through.
Assembly the rolls
- Place a sheet of nori on the bamboo mat. (shiny side facing down)
- Spread out ¾ cup of rice onto the seaweed, leaving an inch gap at the far end.
- Layer up carrot, cucumber, spinach, tofu, and pickled radish, covering around half of the nori sheet.
- Roll the bottom edge over the filling while simultaneously tucking filling in to keep them in place.
- Continue to roll it up tightly while gently applying pressure until kimbap is sealed. If you have trouble sealing it, apply some water on the edge of the nori.
- Brush some sesame oil onto your vegan kimbap.
- Using a sharp knife, slice them into bite-sized pieces before serving. Clean the area with a damp cloth between cuts to prevent tearing the seaweed.
Notes
- Make kimbap without a bamboo mat - A gallon-sized ziplock bag can be used as a makeshift mat. Alternatively, roll kimbap with just your hands, but do rub a bit of sesame oil on your hands to prevent sticking.
- Keep a bowl of water nearby - Short-grain rice can be quite sticky! Keeping your hands and other utensils damp helps prevent the rice from clinging. A dab of water along the edge of the seaweed also helps to seal kimbap better.
- Enjoy kimbap fresh - Kimbap tastes best within 4 hours of making. Over time, the rice might dry out and turn hard.
- On the stove - If you have Just Egg, dip the kimbap into it to coat, and fry for 1-2 minutes on both sides. You can also skip the egg dip and sprinkle some water instead before pan-frying.
- In the microwave - Heat gimbap at 10-second intervals, covered with a damp paper towel, until it is warm. The seaweed will turn slightly soggy, but it will still be delicious!
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Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
CAROL McCollum says
Sounds yummy!! So, am I correct that this makes 4 rolls, and a serving is one roll? Sodium per serving (one roll??) is 889mg. That's more than twice my meal allotment! If I omit the salt & use low sodium soy sauce or tamari, will this still be wonderful?
Meesha says
Yes, it will still taste really good. 😁
Valerie says
Just checking that the tofu gets rolled into the kimbap rolls along with the veggies. (I didn't see it in the instructions, so I thought I should ask!)
Meesha says
Oh sorry! Thanks for pointing that out, I am going to change it now.😅