Vegan Tofu Oyakodon (Easy Japanese Vegan Rice Bowl Recipe)

Nov 27, 2021

2 min read

Updated: Oct 24

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 ♡

https://youtu.be/eLWdXwCeC10

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

120ml kombu stock (or vegetable dashi)
3 tbsp mirin
2½ tbsp soy sauce
1 tsp granulated sugar
Optional Garnish
Chopped green onions

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.