Vegan Beef Sukiyaki with Tofu and Vegetables
Dive into the comforting flavors of a Japanese classic made completely plant-based with this Vegan Beef Sukiyaki with Tofu and Vegetables recipe. Crafted with savory plant-based beef slices, tender cubes of firm tofu, and an array of fresh, colorful vegetables like shiitake mushrooms, bok choy, and carrots, this dish is a feast for both the eyes and the palate. Simmered in a rich, umami-packed broth made from vegetable stock, soy sauce, sake, mirin, and a touch of sugar, its irresistible flavor is perfect for cozy dinners. Served alongside chewy udon noodles and enhanced with aromatic spring onions, this sukiyaki brings traditional Japanese comfort food to your table without compromising on vegan living. It's easy to prepare in under an hour and is sure to impress as a crowd-pleasing centerpiece for four.
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Recipe Information
Ingredients
- 200 grams plant-based beef slices
- 200 grams firm tofu
- 100 grams shiitake mushrooms
- 50 grams enoki mushrooms
- 2 whole bok choy
- 1 large carrot
- 3 whole spring onions
- 200 grams udon noodles
- 4 cups vegetable broth
- 1 cup soy sauce
- 1 cup sake
- 1 cup mirin
- 2 tablespoons sugar
- 2 tablespoons olive oil
Instructions
Begin by preparing the ingredients. Slice the plant-based beef slices into thin strips, if not already pre-sliced.
Cut the tofu into bite-sized cubes and set aside.
Clean the shiitake mushrooms and slice them thinly. Trim the ends of enoki mushrooms and separate them.
Chop the bok choy into large chunks, peel the carrot, and cut it into thin diagonal slices.
Trim and cut the spring onions into long pieces, reserving a few for garnish.
Prepare the udon noodles according to package instructions, then drain and set aside.
In a large pot or sukiyaki pan, heat the olive oil over medium heat.
Add the plant-based beef slices and cook briefly until they're browned and slightly crispy. Remove and set them aside.
In the same pot, pour the vegetable broth, soy sauce, sake, mirin, and sugar. Stir to combine and bring to a gentle simmer.
Arrange the mushrooms, bok choy, carrot slices, tofu, and spring onions around the pan, keeping them separated for an attractive presentation.
Place the cooked udon noodles in the center and let everything simmer for about 10-15 minutes until vegetables are tender.
Add the plant-based beef back into the pan to warm through, mixing gently if necessary.
Serve hot, garnished with additional spring onion slices if desired. Enjoy your Vegan Beef Sukiyaki!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 27.1 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 597 mg | 46% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1540 mg | 33% | |
*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.
