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Paleo vegetarian bibimbap (v, gf, paleo)
Served with the egg and tofu still sizzling, this paleo vegetarian bibimbap is the ultimate healthy comfort food you need on a cold winter day. And for a perfect paleo treat, omit the tofu - I promise you that no one will complain. Just don't skip that marinade!
Servings 2
Ingredients
- 2 cups of spinach
- 2 TBs of tamari sauce
- 2 TBs of white vinegar
- 1 TB of your favourite Asian hot sauce I used a homemade Thai chilli one, but any one would do
- ½ a package of tofu optional
- 2 zucchinis
- ½ a large carrot
- ½ a red bell pepper
- ½ cup sprouts
- 2 eggs
- 2 TBs hemp hearts
Instructions
- Bring salted water to a boil in a small saucepan. Slice spinach thinly, and add to boiling water. Blanch for 2 minutes, then remove. Set aside.
- Mix a marinade of tamari sauce, hot sauce and vinegar.
- If using tofu, slice it into ½-inch thick slices, then cut each slice in half into triangles. Arrange in the marinade, and let the tofu soak it up for at least five minutes.
- Slice zucchini, carrots and bell peppers on the smallest setting of your mandoline (I find that the bell peppers need to be chopped by hand at the end, as the mandoline won't cut through the shallow flesh). Arrange zucchini at the bottom of two shallow bowls, then arrange the other vegetables on top of the zucchini in clumps (if you're serving this with rice, place the prepared, hot rice in the bowl first). Add blanched spinach to bowls.
- If using, fry tofu on a hot and well-oiled cast iron pan. Salt and pepper the tofu triangles while they're cooking. Reserve the marinade.
- When ready to serve, fry two sunny-side up eggs. Place in the heart of the bowl, nestled amongst all the vegetables. Add the tofu triangles to the side, if using. Top with a generous sprinkle of hemp hearts, and the marinade. Serve immediately.