Sheet Pan Tofu Bibimbap

This easy Sheet Pan Tofu Bibimbap is a simplified version of the traditional Korean dish, but is just as tasty and satisfying! Perfect for breezy weeknight meals and meal prepping!

Watch how to make Sheet Pan Tofu Bibimbap over on my YouTube channel! And don’t forget to subscribe while you’re at it  😉

Ingredients & Inspiration

Bibimbap is a popular Korean mixed rice dish, and the word ‘bibimbap’ literally translates to ‘mixed rice’. Go figure! I have been seeing recipes for bibimbap coming up on my social feeds for so long, yet it was a recipe I never got around to making until recently. And boy, why did I wait so long?! It is DELICIOUS.

Traditionally, there are several cooked vegetable components, sautéed meats, and a fried egg served on top of rice, and served with a spicy gochujang (spicy fermented red pepper paste) sauce. It’s a fairly time-consuming meal to make usually as each vegetable and meat is cooked separately to maintain each of their natural flavours.

But what if there was an easier, faster way to make it, while also being vegan? Turns out there is, and it’s by making it on a sheet pan! Sure, it’s not very traditional and maybe tastes a tiny bit different than the OG, but damn, it still slaps! Going forward, I’ll be making this Sheet Pan Tofu Bibimbap whenever the craving hits.

I did a lot of research into bibimbap, and while there are some commonly used vegetables in it like spinach, mushrooms, and carrots, there really are no hard and fast rules. So my opinion is to just use what you’ve got!

How to Make Sheet Pan Tofu Bibimbap

All you need to do is grab a sheet pan or two, chop some veggies and roast them up until cooked to your liking. Then, make a quick gochujang sauce and you’re all set!

1. Preheat oven to 450°F , grab 2 large sheet pans and lightly spray them with cooking oil. Cook your rice in whatever way you prefer, or simply use leftover rice and reheat later.
2. Chop all your veggies of choice, about 4 to 6 cups, and tofu and dump on the sheet pans. Season the tofu directly on the pan with 1 tbsp of soy sauce or tamari, salt and ½ tsp onion powder, and gently toss with your hands. Lightly spray the veggies with cooking oil and a dash of salt.
3. Roast for 20-25 minutes, flipping halfway, until the veggies are crisp-tender or cooked to your liking, and the tofu is golden brown.
4. Mix together the gochujang sauce. Assemble your bowls with cooked rice and veggies and a drizzle of the gochujang sauce, then mix it all together. Garnish with chopped green onions and sesame seeds and enjoy your delicious sheet pan bibimbap!

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!