Vegan Traditional Japanese Breakfast
Start your day with a delicious and wholesome twist on a Japanese classic! This Vegan Traditional Japanese Breakfast is a harmonious blend of comforting flavors, featuring fluffy short-grain rice, umami-rich miso soup made with soothing kombu dashi, and a turmeric-seasoned tofu scramble as a plant-based alternative to tamago-yaki. Complemented by refreshing Japanese pickles (tsukemono) and garnished with scallions and toasted sesame seeds, this vegan adaptation retains the balance and simplicity of a traditional ichiju-sansai meal. Ready in just 40 minutes, this nutrient-packed breakfast delivers authentic Japanese flavors with an entirely plant-based touch, making it ideal for health-conscious eaters and lovers of Japanese cuisine alike. Perfect for a hearty morning or even a light lunch, this recipe is your gateway to savoring classic Japanese recipes with vegan-friendly modifications.
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Recipe Information
Ingredients
- 1 cup Short-grain white rice
- 1.25 cups Water (for rice)
- 0.5 block Soft tofu (for miso soup)
- 4 inches Dried kombu (kelp)
- 3 cups Water (for miso soup)
- 2 tablespoons White miso paste
- 1 small piece Nori sheet
- 0.5 block Silken tofu (for tofu scramble)
- 1 teaspoon Soy sauce
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Salt
- 1 teaspoon Neutral oil
- 0.5 cup Japanese pickles (tsukemono)
- 2 stalks Green onions (scallions)
- 1 teaspoon Sesame seeds
Instructions
1. Rinse the short-grain rice under cold running water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a rice cooker or pot. If cooking on the stove, bring to a boil, reduce to low heat, cover, and simmer for 15 minutes. Let it rest with the lid on for another 10 minutes before serving.
2. To prepare the miso soup, start by making dashi. Combine 4 inches of kombu and 3 cups of water in a pot. Bring it to a gentle simmer over low heat, but do not let it boil. Remove the kombu before it starts to boil, as overcooking will result in bitterness.
3. Cut the soft tofu into 1/2-inch cubes and add them to the kombu dashi. Warm the soup gently over low heat.
4. In a small bowl, whisk 2 tablespoons of miso paste with a few tablespoons of broth until smooth. Turn off the heat and stir the miso mixture into the pot. Avoid boiling the soup after adding miso to preserve the flavors and beneficial probiotics. Add a small piece of nori for garnishing if desired.
5. For the tofu scramble, crumble the silken tofu into a bowl. Add 1 teaspoon of soy sauce, 1/4 teaspoon of turmeric, and 1/4 teaspoon of salt. Heat 1 teaspoon of neutral oil in a non-stick pan. Add the seasoned tofu and cook over medium heat for 4–5 minutes, stirring occasionally, until warmed through.
6. Chop scallions and toast sesame seeds in a dry pan for 1–2 minutes until aromatic.
7. Assemble the vegan Japanese breakfast by serving a scoop of rice, a bowl of miso soup, the scrambled tofu as a tamago-yaki alternative, and a small side of Japanese pickles (tsukemono). Garnish the rice with chopped green onions and toasted sesame seeds before serving.
8. Serve immediately and enjoy the comforting, savory flavors of this traditional Japanese breakfast with vegan modifications.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.4 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 862 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.
