Vegan Traditional Japanese Breakfast

Start your day with a soothing and nutritious **Vegan Traditional Japanese Breakfast**, a plant-based twist on the classic Japanese morning meal. This beautifully balanced spread features fragrant steamed short-grain rice, savory miso soup made with kombu dashi and soft tofu, and a vibrant tofu scramble seasoned with soy sauce and turmeric as a vegan alternative to tamago-yaki. Complemented by tangy Japanese pickles (tsukemono) and garnished with toasted sesame seeds and fresh scallions, this breakfast offers a harmonious combination of flavors and textures. Quick to prepare in just 40 minutes, this dish is perfect for those seeking a healthy, comforting start to the day. Packed with umami-rich ingredients and simple techniques that honor traditional Japanese culinary practices, this vegan breakfast is sure to delight your taste buds while nourishing your body.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

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.

Step 3

3. Cut the soft tofu into 1/2-inch cubes and add them to the kombu dashi. Warm the soup gently over low heat.

Step 4

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.

Step 5

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.

Step 6

6. Chop scallions and toast sesame seeds in a dry pan for 1–2 minutes until aromatic.

Step 7

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.

Step 8

8. Serve immediately and enjoy the comforting, savory flavors of this traditional Japanese breakfast with vegan modifications.

Nutrition Facts

Serving size	(1705.8g)

Amount per serving	% Daily Value*
Calories	594.3

Total Fat 17.2g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3319.8mg	0%
Total Carbohydrate 81.1g	0%
Dietary Fiber 6.5g	0%
Total Sugars 7.4g
Protein 28.6g	0%

Vitamin D 0IU	0%
Calcium 440.6mg	0%
Iron 6.6mg	0%
Potassium 862.0mg	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: 26.1%

Protein: 19.3%

Carbs: 54.6%