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This plant-based brown rice kimbap with tofu and veggies is an excellent dish for lunch or dinner and is great for on-the-go!
Kimbap, or gimbap, is a gluten-free Korean-style seaweed and rice roll commonly stuffed with colorful ingredients such as carrots, egg, daikon, and more. It is similar to Japanese sushi but has distinctly different flavors. Because each kimbap roll is typically sliced into individual bite-sized pieces, it is a great dish for picnics, on-the-go meals, parties, and more. The fillings are flavorful enough that no additional sauces are needed, but you can serve it with soy sauce for dipping if desired.
These tofu and veggie kimbap rolls are stuffed with crispy pan-fried tofu and seasoned sautéed vegetables for a light and delicious meal. I made this version with brown rice to increase the fiber content, which is a twist on traditional kimbap, which is typically made with white rice. Because brown rice is less sticky than white rice, it is important to slightly overcook it so the rolls hold together well.
What I love about this recipe is how customizable it is. You can use white rice instead of brown rice, or treat it as a fridge clean-out meal and fill the rolls with whatever leftover ingredients you have on hand. Have leftover cabbage, kimchi, cheese, or green onions? Go ahead and throw them in! It's as simple as that.
In addition to being delicious and nutritious, making kimbap is often a fun group activity. Invite your friends and family over to make kimbap together and enjoy the entire process from start to finish!
Do I need special equipment to make sushi rolls?
I highly recommend using a bamboo sushi mat. This helps you achieve even and tight rolls. It is multifunctional and can be used to make sushi, tamagoyaki, kimbap, and more!
You can use a tofu press to remove liquid from the tofu. If you do not own one, manual instructions are included in the recipe.
These brown rice rolls with seasoned tofu and vegetables are lightly seasoned and great for packed lunches, picnics, and more!
Place a heavy item (like a cast iron skillet) on the cutting board. Water will seep out onto the cutting board, which you can pour into the sink.
In a skillet over medium heat, add vegetable oil and pan fry the marinated tofu on all sides for about 3 minutes, or until crispy.
To assemble a roll, lay down a piece of seaweed on a sushi mat (if available) and spread rice on top. Add two strips of tofu, and half of the bell peppers, carrots, and romaine lettuce. Roll the kimbap tightly. Repeat for the other roll.
Spray oil on a knife to prevent sticking and slice each roll into 8 slices. Serve with soy sauce.
Servings 2
Serving Size 1 roll
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The rolls are best eaten when fresh.
Store the kimbap in an airtight container in the fridge for up to 3 days.