Vegan Oyakodon

Discover the comforting flavors of Vegan Oyakodon, a plant-based twist on the classic Japanese rice bowl that traditionally features chicken and eggs. In this recipe, tender cubes of firm tofu are simmered in a savory-sweet sauce made with soy sauce, mirin, and vegan dashi stock, while chickpea flour creates a velvety, egg-like topping. Caramelized onions and fragrant scallions add layers of umami goodness, all served over a bed of fluffy white rice. Finished with nori strips for a touch of ocean-inspired flavor, this vegan version captures the essence of oyakodon in a wholesome, cruelty-free way. Ready in just 35 minutes, it’s a quick and satisfying meal perfect for weeknight dinners or a comforting lunch.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

Press the tofu for at least 10 minutes to remove excess moisture. Once pressed, cut into bite-sized cubes.

Step 2

Thinly slice the onion and chop the scallions, separating the green and white parts. Slice the nori sheet into thin strips using scissors.

Step 3

In a small bowl, whisk together chickpea flour, water, and a pinch of salt to create a smooth batter.

Step 4

Heat 2 tablespoons of soy sauce, mirin, vegan dashi stock, and sugar in a medium skillet over medium heat.

Step 5

Add the sliced onion and the white parts of the scallions to the skillet. Cook for about 5 minutes until the onions become translucent.

Step 6

Add the tofu cubes to the skillet and stir well to coat them with the sauce. Simmer for about 5 more minutes.

Step 7

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.

Step 8

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.

Step 9

Stir lightly to combine the 'egg' with the tofu and onions.

Step 10

Serve the mixture over bowls of warm cooked white rice, garnish with the green parts of the scallions and nori strips.

Nutrition Facts

Serving size	(1316.7g)

Amount per serving	% Daily Value*
Calories	1159.9

Total Fat 29.0g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 3531.9mg	0%
Total Carbohydrate 174.5g	0%
Dietary Fiber 14.0g	0%
Total Sugars 37.2g
Protein 52.2g	0%

Vitamin D 0IU	0%
Calcium 455.3mg	0%
Iron 11.5mg	0%
Potassium 1533.4mg	0%

*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.

Source of Calories

Fat: 22.3%

Protein: 17.9%

Carbs: 59.8%