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30-Min Keto Tofu Bibimbap Bowl – Delicious Low-Carb recipe

Keto Tofu Bibimbap Bowl
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A low-carb, high-protein twist on the classic Korean bibimbap, using tofu as the main protein and packed with fresh vegetables.

Ingredients

Scale
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 2 cups cooked cauliflower rice
  • 1 cup spinach, blanched
  • 1/2 cup shredded carrots
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced zucchini
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce or coconut aminos
  • 1 tbsp gochujang (or sugar-free alternative)
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1 egg (optional)
  • 1 tbsp toasted sesame seeds

Instructions

  1. Heat 1 tbsp sesame oil in a pan and sauté tofu until golden. Set aside.
  2. In the same pan, add remaining oil and stir-fry mushrooms, carrots, and zucchini until tender.
  3. Mix soy sauce, gochujang, garlic, and ginger in a small bowl.
  4. Assemble bowls with cauliflower rice, tofu, vegetables, and spinach.
  5. Drizzle with sauce and top with a fried egg if desired.
  6. Sprinkle sesame seeds before serving.

Notes

  • Press tofu for at least 30 minutes for better texture.
  • Substitute any low-carb vegetables you prefer.
  • Adjust gochujang amount for preferred spice level.

Nutrition

Find it online: https://bibodo.com/keto-tofu-bibimbap-bowl-recipe/