Vegan Oyakodon
Dive into the comforting flavors of Japanese cuisine with this Vegan Oyakodon recipe, a plant-based twist on the classic chicken-and-egg rice bowl. This dish substitutes traditional ingredients with hearty tofu cubes and a chickpea flour "omelet" to emulate the texture and richness of the original while remaining completely vegan. The savory broth combines soy sauce, mirin, and vegan dashi stock, infusing the dish with authentic umami flavors, complemented by tender onions and fragrant scallions. Served over fluffy white rice and topped with nori strips for a little extra flair, this recipe is a wholesome, satisfying meal ready in just 35 minutes. Perfect for vegans looking for a taste of Japan or anyone eager to explore innovative, cruelty-free renditions of iconic dishes, this Vegan Oyakodon is a must-try!
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Recipe Information
Ingredients
- 200 grams Firm Tofu
- 60 grams Chickpea Flour
- 180 milliliters Water
- 4 tablespoons Soy Sauce
- 2 tablespoons Mirin
- 250 milliliters Vegan Dashi Stock
- 1 teaspoon Sugar
- 1 medium Onion
- 2 stalks Scallions
- 2 cups Cooked White Rice
- 1 tablespoon Sesame Oil
- 1 sheet Nori Sheets
Instructions
Press the tofu for at least 10 minutes to remove excess moisture. Once pressed, cut into bite-sized cubes.
Thinly slice the onion and chop the scallions, separating the green and white parts. Slice the nori sheet into thin strips using scissors.
In a small bowl, whisk together chickpea flour, water, and a pinch of salt to create a smooth batter.
Heat 2 tablespoons of soy sauce, mirin, vegan dashi stock, and sugar in a medium skillet over medium heat.
Add the sliced onion and the white parts of the scallions to the skillet. Cook for about 5 minutes until the onions become translucent.
Add the tofu cubes to the skillet and stir well to coat them with the sauce. Simmer for about 5 more minutes.
In a separate non-stick pan, heat sesame oil over medium heat. Pour in the chickpea flour batter to form a thin 'omelet'. Cook undisturbed for about 3 minutes until the edges firm up.
Gently flip the chickpea 'omelet' to cook the other side for an additional 2 minutes, then fold it and transfer it to the skillet with the tofu mixture.
Stir lightly to combine the 'egg' with the tofu and onions.
Serve the mixture over bowls of warm cooked white rice, garnish with the green parts of the scallions and nori strips.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 12.5 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 859 mg | 18% | |
*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.
