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Vegan Tofu Oyakodon (Easy Japanese Vegan Rice Bowl Recipe)

  • Writer: Miwa
    Miwa
  • Nov 27, 2021
  • 2 min read

Bowl of tofu, mushrooms, carrots, onions, and greens over rice on a woven mat, a colorful Japanese-style meal.


The Healthiest Rice Bowl You'll Ever Have


If you're looking for a quick vegan Japanese recipe, this Vegan Tofu Oyakodon is one of my favorite comfort meals.


Traditional Oyakodon is made with chicken and eggs, but this plant-based version is every bit as satisfying. Tender tofu, onions, carrots, and shiitake mushrooms are gently simmered in a savory-sweet kombu dashi broth before being served over warm Japanese rice.


Whether you're vegan, vegetarian, or simply looking to enjoy more plant-based Japanese meals, this easy rice bowl is sure to become one of your favorites.


Enjoy ♡





VEGAN TOFU OYAKODON



Yield: 2 servings


Prep time: 6 minutes


Cook time: 10 minutes



Ingredients


Rice Bowl

  • 2 servings steamed Japanese rice

  • 300g firm tofu

  • 1 cup (100g) onion, thinly sliced

  • ½ cup (80g) carrot, julienned

  • 3 shiitake mushrooms, sliced

  • 1 sheet nori seaweed, torn into pieces


Seasoning



Directions


1. Prepare the Ingredients

  • Thinly slice the onion, julienne the carrot, and slice the shiitake mushrooms.

  • In a deep frying pan or saucepan, combine the kombu stock, mirin, soy sauce, and sugar.


2. Simmer the Vegetables and Tofu

  • Add the onions, carrots, and shiitake mushrooms to the pan.

  • Bring everything to a boil over high heat.

  • Reduce the heat to medium and simmer for 5 to 7 minutes, or until the vegetables become tender.

  • Break the tofu into bite-sized chunks with your hands and gently place it over the vegetables.

  • Cover and continue simmering for 4 minutes, or until the tofu is heated through.


3. Assemble the Rice Bowl

  • Fill serving bowls with steamed Japanese rice.

  • Cover the rice with torn pieces of nori seaweed.

  • Spoon the tofu, vegetables, and flavorful broth over the rice.

  • Garnish with chopped green onions and serve immediately.



Miwa's Tips

  • You can use any type of tofu, but firm tofu creates a heartier and more satisfying rice bowl because it holds its shape during cooking.

  • Feel free to customize this recipe with seasonal vegetables like burdock root, leeks, napa cabbage, or your favorite mushrooms.

  • Breaking the tofu by hand instead of cutting it into cubes creates rustic pieces that absorb more of the flavorful broth.

  • For extra umami, use homemade kombu dashi whenever possible.



Storage Time

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.



🌸 Gentle Note from Miwa 


One of the beautiful things about Japanese cooking is that even a simple vegan rice bowl can feel complete. With rice, tofu, vegetables, and a flavorful broth, you can create a meal that's both nourishing and satisfying without spending hours in the kitchen.


If you want to learn more similar recipes and practice the art of Japanese dining, Ichiju-sansai, (one soup, three dishes) then click on this link and let's get started!


2021/11/27 MIWA

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