This Vegan gimbap features panfried tofu with vegetables and vegan eggs!
I have seen tons of gimbap variations being made, but for some reason I never got my hands on them. Partially because I was afraid I would mess up and also because I felt like I was not going to be able to make the perfect gimbap due to the fact that I lacked some of the ingredients such as the Korean pickle and burdock, HOWEVER, after I made this vegan gimbap, I can tell you that you can make it with almost anything and if I can do it, so can you!
I used seasoned panfried tofu, spinach, carrots and vegan eggs as my fillings!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 rolls
2-3 cups cooked sushi rice or medium grain rice
1 tsp ebony carrot powder from Suncore Foods (optional)
5 sheet of nori
1 tbsp sesame oil (For rice)
2 tbsp sesame oil for brushing rolls (optional)
12oz extra firm tofu
1 cup cooked spinach (drained and squeezed)
1 cup cooked carrots
1 cup cooked vegan eggs (I use Just eggs)
2 tbsp soy sauce
2 tbsp mirin
1 tsp sugar
1 tsp minced garlic
1/4 tsp minced ginger
SHOP MY INGREDIENTS
Cook sushi rice according to package with a tsp of ebony carrot powder if using. (Use a bit less water than normal rice)
Add sesame oil to cooked rice and mix until combine. Set aside and prepare the fillings.
In a bowl, combine all of the ingredients for marinade and mix well.
Drain and pat tofu dry. Cut tofu into thin strips and place them into the marinade.
Bring a pot of water to boil and cook spinach for 30 second, immediately place the cooked spinach into ice water. Drain and squeeze until no more water comes out. Toss with 1 tsp of sesame oil.
Cut carrots into thin strips and boil until tender. Drain and cool in ice bath. Drain again and set aside.
Heat pan with oil over medium high heat. Pan fry the marinated tofu until golden brown. About 5 minute on each side. Feel free to baste the tofu with sauce.
Repeat until all of tofu are cooked. Set aside.
Bring a small omelet pan with oil over medium low heat. Cover pan with Just eggs liquid. Cook until curdling and flip. Cook for another 5 minute or until there are no more liquid. Set aside.
To assemble, take one sheet of nori out and place shiny side down onto bamboo mat with longer side of nori facing you.
Place rice onto sheet and spread evenly with paddle or finger. Fill about 2/3 of sheet.
Layer ingredients according to your liking. (Do not overfill otherwise, filling will fall out)
With bamboo mat, slowly and surely roll tightly away from you until the nori sheet encloses. If it does not close, paste some water onto the gap and roll. (this takes practice! don't give up!)
Repeat for the remaining rolls.
Line up all of the gimbap and brush the surface with sesame oil.
Slice into bite pieces. ( Brush knife with oil and cut, this will prevent rice sticking)
Serve and enjoy. (Traditionally not served with wasabi or soy sauce, but feel free to use it!)