Vegan square gimbap offers a delicious plant-based twist on the classic Korean snack, featuring vibrant flavors and wholesome ingredients. This dish includes two flavorful variations: one with crispy, glazed tofu and savory shiitake mushrooms, and another with tangy aged kimchi mayo and crunchy pickled vegetables. Brown rice adds a hearty texture, while lettuce provides freshness. Wrapped neatly in seaweed and folded into a compact square, this gimbap is both visually appealing and easy to enjoy. Perfect for a healthy meal or snack, it delivers a satisfying balance of taste and nutrition.

Slice the tofu into 1 cm thick pieces, place them on a paper towel to remove moisture, and season with salt and pepper. Slice the mushrooms into an appropriate thickness.

Thinly slice the washed bell pepper. In a bowl, mix the sauce ingredients.

In another bowl, mix the aged kimchi with vegan mayonnaise, 1 tablespoon of sesame seeds and 1 teaspoon of oligo syrup.

Tip: Crushing the sesame seeds before adding enhances the flavor.

Coat the tofu with starch. Heat a pan with a little oil and fry the tofu and mushrooms until golden. Pour the prepared sauce over the tofu and mushrooms and simmer until glazed.

Mix the brown rice with 1/2 teaspoon of salt and 1/2 tablespoon of vinegar.

Cut the seaweed in the center up to the middle. On four sections of the seaweed, spread lettuce and tofu, lettuce and carrots, a thin layer of rice, and mushrooms. Fold each section over the next in a clockwise direction.

For the other rolls, place lettuce and pickled red cabbage, lettuce and bell pepper, a thin layer of rice, and aged kimchi mayo on each section of the seaweed. Fold in a clockwise direction.

Tip: Ensure the ingredients reach the edge of the seaweed for a neat appearance when sliced.

Wrap the gimbap tightly in plastic wrap, slice it in half, and enjoy!

Tip: Wrapping tightly in plastic helps prevent the ingredients from falling out and makes it easier to eat.