Cook the rice according to package instruction, season with the sesame oil and sweetener, set aside;

Drain and gently squeeze the tofu, cut into 1/2 inch slices, in a large non-stick frying pan, heat a large drizzle of oil over medium high heat, pan fry the tofu until both sides are golden brown, about 4-5 minutes per side;

In a mixing bowl, whisk together the tamari/soy sauce, coconut amino, and vinegar;

When the tofu slices are done frying and crispy, slowly pour in the sauce mixture, lower the heat to low and quickly stir the tofu to coat evenly, continue to flip and cook until all sides are coated and the sauce thickened into a glaze;

Remove from the pan, and cut the tofu slices into sticks;

Prepare the other vegetables, julienne the cucumber and carrot, I used a julienne peeler, bring a pot of water to boil, blanch the spinach for 2-3 minutes till they're soft, trim off the roots;

And if using sweet potato, bake the sweet potato as a whole at 400°F for 50-60 minutes, peel and cut into 1/4 inch stripes;

Start assembling the gimbap, lay down a nori sheet on the bamboo mat, arrange the fillings, and tightly roll them up;

On a second nori sheet, press down a layer of rice, not covering the entire sheet, just enough to roll up the filling roll, you'll need to do a little eyeball measurement here;

Place the rolled-up fillings to the end of rice, tightly roll up again, and cut into 1/4 inch thick slices;

Optional, if you like a little extra sauce drizzle on some vegan mayo, enjoy!