Vegan Kimbap with Tofu

Kimbap arranged on a wooden chopping board with sesame seeds and soy sauce, and chopsticks beside.

5 from 1 vote

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.

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Side Dish, Snack

Cuisine: korean

Diet: Gluten Free, Halal, Vegan, Vegetarian

Servings: rolls

Calories: 307kcal

Author: Meesha

Equipment

tofu press
non-stick pan or well seasoned cast-iron pan
flexible spatula
saucepan or pot
bamboo sushi mat

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

US Customary - Metric

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

*Rice - Freshly cooked, still warm short-grain rice works best, either brown or white. If using leftover or cold rice, reheat in the microwave until warm before mixing in the seasonings.

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.
Enjoy kimbap fresh – Kimbap tastes best within 4 hours of making. Over time, the rice might dry out and turn hard.

Storing - 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 options

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!

Nutrition