High Protein Kimbab
Elevate your lunch game with this High Protein Kimbab—a nutrient-packed twist on the classic Korean seaweed roll! Featuring short-grain brown rice mixed with nutty black sesame seeds, this kimbab is loaded with wholesome ingredients like protein-rich tofu, fluffy scrambled eggs, and fresh, vibrant vegetables including spinach, carrots, cucumber, and red bell pepper. The tofu is pan-seared to golden perfection and infused with savory soy sauce and sesame oil, creating a delightful umami contrast to the crisp veggies. Wrapped in seaweed sheets and rolled to perfection, these bite-sized rolls are a powerhouse of plant-based protein and essential nutrients. Perfect for meal prep, grab-and-go lunches, or a healthy snack, this recipe comes together in under an hour and makes five satisfying servings. Whether you're a kimbab enthusiast or trying it for the first time, this recipe offers a delicious, energy-boosting experience you won’t want to miss!
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Recipe Information
Ingredients
- 2 cups short grain brown rice
- 1 tablespoon black sesame seeds
- 8 ounces tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 cup fresh spinach
- 1 large red bell pepper
- 1 medium cucumber
- 2 large egg
- 5 sheets seaweed sheets
- 1 as needed cooking oil spray
Instructions
Cook the short grain brown rice according to package instructions. Once cooked, stir in the black sesame seeds and set aside to cool.
Drain the tofu and press it between two plates with a weight on top to remove excess moisture. Let it sit for about 15 minutes.
While the tofu is being pressed, julienne the red bell pepper and cucumber, and set aside. Lightly blanch the fresh spinach in hot water, then quickly transfer it to cold water to cool, and drain it.
Slice the pressed tofu into thin strips. Heat a non-stick pan over medium heat and spray with cooking oil. Cook the tofu strips until golden brown on all sides, then drizzle with soy sauce and sesame oil. Set aside.
In the same skillet, lightly scramble the eggs and set aside.
Place a seaweed sheet shiny side down on a bamboo mat covered with plastic wrap. Spread an even layer of the cooked rice over 2/3 of the seaweed sheet, leaving the top 1/3 of the sheet bare for sealing.
Arrange strips of tofu, scrambled egg, shredded carrots, red bell pepper, cucumber, and blanched spinach across the center of the rice layer.
Using the bamboo mat, roll the kimbab tightly, applying gentle pressure to help it adhere. Seal the edge with a little water if necessary.
Repeat the process with the remaining ingredients, then slice each roll into bite-sized pieces with a sharp knife.
Serve immediately or refrigerate for later consumption.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 139.6 g | 51% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 17.1 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1168 mg | 90% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2082 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
