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Tofu Bibimbap Entree Bowl

Plant-based Korean for lunch? Yes please! This dish features fried tofu for some plant protein, a mix of wild and brown rice, kale, delicious roasted mushrooms, and cucumber for a bit of fresh crunch. A rich, sweet and sour gochujang sauce, and a Korean soy sauce with hints of ginger bring this dish together into a mouth-watering plant-powered creation!

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Staff Pick

Ingredients

Brown rice, wild rice, kale, tofu, spinach, zucchini, mushrooms, gochujang sauce (gochujang paste, apple cider vinegar, agave, sesame seeds, sesame oil, lemon juice) carrots, cucumber, Korean soy sauce (ginger puree, green onions, garlic puree, tamari, agave, hoisin sauce, mirin, Korean red pepper powder, sesame oil), radish, nori, green onions, sesame seeds.

Contains: Egg, Sesame, Soybeans, Wheat

Nutritional Facts

Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.