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Vegan Tofu Bibimbap with Sticky Rice and Pickled Veggies (SPICY)
by Chef Terri

Spicy Korean-inspired vegetarian bibimbap bowl with pickled cucumber, carrot salad, sesame broccoli, tofu and sticky rice. Served with a spicy sesame sauce.

Asian Fusion
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Tofu- tofu (water, soybeans, calcium sulfate), water, tamari (water, soybeans, salt, alcohol), green onion, olive oil, garlic, sesame oil, sesame seeds, habanero, red chili flake, agave. Rice- white rice, water, rice wine vinegar, salt. Chili Sauce- chili paste (olive oil, red chili pepper, rice vinegar), tamari, rice wine vinegar, sesame seeds, agave, garlic, sesame oil, chili flake. Sesame Broccoli- broccoli, sesame seeds, salt. Cucumber Salad- cucumber, rice wine vinegar, chili paste, sesame oil, sesame seeds, salt, agave. Bean Sprouts- bean sprouts, green onion, rice wine vinegar, sesame oil, red chili flake, garlic, tamari, olive oil. Carrot Salad- carrots, red onion, garlic, rice wine vinegar, olive oil, lemon juice, salt. CONTAINS: SOY, SESAME.

These are some ingredients that might not match your preferences.
Natural sweeteners, white rice, grains, spicy meals, sesame, tofu, soy at all
The nutrition for this meal includes the chili sauce which contains 70 calories, 4g of fat, and 8g of carbs, and 520mg sodium for Boost and Standard.
Macronutrient Ratios
Standard size
Fat (23g)
Carbs (57g)
Protein (23g)
Portion Sizing
Serving Size13 oz
Calories508 cal
Total Fat23 g
Saturated Fat3 g
Cholesterol0 mg
Sodium1264 mg
Total Carbohydrate57 g
Dietary Fibers7 g
Net Carbohydrate50 g
Sugars9 g
Protein23 g