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Vegan Tofu Gimbap is a delightful and nutritious twist on the traditional Korean dish, Gimbap. This plant-based version offers a delectable combination of flavors, textures, and colors that will captivate your taste buds. Made with a medley of fresh vegetables, seasoned tofu, and wrapped in a sheet of seaweed, this dish is visually appealing and packed with wholesome ingredients.

Vegan Tofu Gimbap: A Nutritious Twist on a Korean Classic!


When you take your first bite of Vegan Tofu Gimbap, you’ll be greeted with flavors and textures. The soft and nutty rice pairs beautifully with the savory tofu, while the fresh vegetables provide a delightful crunch. The seaweed adds a hint of saltiness and a satisfying chewiness to each bite.


One of the most appealing aspects of Vegan Tofu Gimbap is its versatility. It can be enjoyed as a light and refreshing snack, a satisfying lunch, or even as a colorful addition to a party platter. Its compact and portable nature also makes it an ideal on-the-go meal option.


The dish’s vibrant colors and intricate presentation make it visually appealing, adding to the overall sensory experience. Whether you’re enjoying it at a Korean restaurant or making it at home, Vegan Tofu Gimbap is a dish that stimulates both the eyes and the taste buds, providing a wholesome and enjoyable culinary experience.


Vegan Tofu Gimbap

Vegan Tofu Gimbap

Ingredient Tips


To create Vegan Tofu Gimbap, the main ingredients include sushi rice, seasoned tofu, a variety of fresh vegetables such as carrots, cucumbers, and spinach, and course, the essential seaweed sheets. The rice is cooked to perfection and seasoned with sesame oil and salt, giving it an aromatic, nutty flavor.


The tofu is pan-fried, adding a savory and protein-rich element. The vegetables are typically julienned or sliced into thin strips, offering each bite a delightful crunch and vibrant colors.


A sheet of seaweed is placed on a bamboo mat to assemble Vegan Tofu Gimbap, and a thin layer of seasoned rice is spread evenly over it. The tofu and the vegetables are then placed in a line across the rice, and the entire roll is tightly wrapped using the bamboo mat. Once rolled, it is sliced into bite-sized pieces, ready to be enjoyed.

History and Its Traditions


Gimbap, also known as Kimbap, is a popular Korean dish that originated in the early 20th century. Traditionally, it was made with rice, various vegetables, and meat or fish, all rolled together in a sheet of dried seaweed. Over time, variations of Gimbap have emerged, including the vegan-friendly version that replaces animal products with plant-based alternatives.


Vegan Tofu Gimbap offers a vegan alternative to a beloved Korean dish and embodies the essence of Korean cuisine. With its emphasis on fresh vegetables, bold flavors, and a harmonious balance of textures, this dish showcases Korean food’s diverse and health-consciousness.   Moreover, Vegan Tofu Gimbap highlights the adaptability and creativity of the culinary world, showcasing how traditional dishes can be modified to cater to different dietary preferences without compromising on taste or aesthetics.


A Healthy Burst of Amazing Flavors!

A Healthy Burst of Amazing Flavors!

Vegan Tofu Gimbap


If you want to try this Vegan Tofu Gimbap recipe, share your photo and experience. In addition, let us know what you think in the comments below by using #veganglobetrotter and #vegantofugimbap

Vegan Tofu Gimbap

With its vibrant colors, tantalizing textures, and wholesome ingredients, Vegan Tofu Gimbap is a must-try dish that will transport you to the world of Korean cuisine.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine Korean
Servings 5 servings
Calories 419 kcal


Let's gather the ingredients!

  • 5 sheets nori


  • 2 cups short grain rice
  • 1 tbsp sesame oil
  • ½ tsp kosher salt


  • 10 ounces firm tofu pressed and drained
  • 8 ounces baby spinach
  • 1 tsp sesame oil
  • 3 medium cucumbers
  • 2 medium carrots
  • 1 Burdock root braised


Let's Begin!

  • Cook the rice using a little less water than usual. Freshly cooked rice is best for gimbap.
  • Cut the tofu into about 3/4-inch thick sticks and lightly sprinkle with salt. Heat a small pan with enough oil to cover the pan. Add the tofu pieces and fry until all sides are golden brown.
  • Bring a large pot of water to a boil over high heat, and prepare an ice bath. Blanch the spinach, place it immediately in the ice bath, and then squeeze out the water. Cut into short lengths by running a knife through a few times. Season with the sesame oil and salt.
  • Cut the cucumber into 1/2-inch thick sticks. Do not use the seedy part. Heat the pan with a little bit of oil over medium-high heat. Stir fry the cucumber until softened. Lightly season with salt.
  • Julienne the carrots. Heat the pan with a little bit of oil over medium-high heat. Stir fry the carrots until softened. Lightly season with salt.
  • When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil and salt. Mix well by gently folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.

Let's Assemble!

  • Put a sheet of nori, shiny side down and longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the nori, using a rice paddle or your fingers preferably. Lay the prepared ingredients on top of the rice close to the side toward you.
  • Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat, if used, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
  • Rub or brush the roll with a little bit of sesame oil for extra flavor and a shiny look. Apply a little bit of sesame oil to a sharp knife. This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks. Cut the roll into 1/2-inch thick bite sizes.
Keyword easy to make, Gimbap, Healthy, Korean, Sushi Rolls, tofu, vegan

For More Vegan Recipes


I’ve provided a list of vegan dishes that are all made entirely of ingredients from plants. Additionally, they make an excellent addition to any vegan dish. These are tasty, even for meat eaters. And for more vegan recipes, subscribe to our newsletter!


1. Vegan Tofu Bibimbap

2. Vegan French Crepes

3. Thai Pineapple Fried Rice

4. Vegan Mushroom Curry

5. Vegan Blackberry Bran Muffins



Vegan Tofu Gimbap is a delightful and nutritious dish combining the best Korean flavors and vegan ingredients. Whether you’re a vegan or simply looking to explore new and exciting flavors, this plant-based twist on Gimbap will satisfy your taste buds. With its vibrant colors, tantalizing textures, and wholesome ingredients, Vegan Tofu Gimbap is a must-try dish that will transport you to the world of Korean cuisine.

Connect With Us


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