Vegan Yakiniku

Experience the bold, smoky flavors of traditional Japanese barbecue with a plant-based twist in this Vegan Yakiniku recipe! Perfect for grill enthusiasts and vegans alike, this dish features marinated extra-firm tofu, hearty king oyster mushrooms, and vibrant zucchini and bell peppers, all caramelized to perfection on a hot skillet or grill pan. The savory marinade, made with soy sauce, mirin, sesame oil, garlic, and ginger, adds layers of umami-rich flavor, balanced with a touch of maple syrup for sweetness. Garnished with green onions and sesame seeds, this dish pairs beautifully with fluffy steamed rice, making it an irresistible centerpiece for any meal. Quick to prepare and packed with wholesome ingredients, Vegan Yakiniku delivers the ultimate combination of taste, texture, and plant-based goodness.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Tofu (extra firm, pressed)
• 200 grams King oyster mushrooms (or shiitake mushrooms)
• 1 Zucchini
• 1 Bell pepper (red or yellow)
• 60 ml Soy sauce (gluten-free if necessary)
• 30 ml Mirin
• 15 ml Sesame oil
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 15 ml Maple syrup
• 10 ml Rice vinegar
• 2 Green onions (chopped for garnish)
• 1 tablespoon Sesame seeds (optional, for garnish)
• 4 servings Cooked white rice (for serving)

Directions

Step 1

Press the tofu to remove excess moisture. Slice it into thin, bite-sized rectangles or squares, about 1/2 inch thick.

Step 2

Clean the king oyster or shiitake mushrooms and slice them into thin, flat pieces. If using king oyster mushrooms, slice them lengthwise.

Step 3

Slice the zucchini into thin rounds, about 1/4-inch thick. Cut the bell pepper into bite-sized squares.

Step 4

In a mixing bowl, whisk together the soy sauce, mirin, sesame oil, minced garlic, grated ginger, maple syrup, and rice vinegar to create the yakiniku marinade.

Step 5

Place the tofu, mushrooms, zucchini, and bell pepper in a shallow container or a large resealable plastic bag. Pour the marinade over the ingredients, ensuring even coverage. Let them marinate for at least 15 minutes or up to 2 hours in the refrigerator.

Step 6

Heat a grill pan or skillet over medium-high heat. Lightly oil the pan if necessary.

Step 7

Remove the vegetables and tofu from the marinade, allowing the excess marinade to drip off. Reserve the marinade for basting.

Step 8

Cook the tofu, mushrooms, zucchini, and bell pepper on the grill pan in batches, flipping occasionally. Baste with the reserved marinade as they cook. Grill for about 3-4 minutes on each side or until nicely charred and cooked through.

Step 9

Transfer the grilled items to a serving platter. Sprinkle with chopped green onions and sesame seeds for garnish if desired.

Step 10

Serve hot alongside steamed white rice. Enjoy your Vegan Yakiniku!

Nutrition Facts

Serving size	(1682.0g)

Amount per serving	% Daily Value*
Calories	1929.3

Total Fat 53.7g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 5703.0mg	0%
Total Carbohydrate 268.1g	0%
Dietary Fiber 21.8g	0%
Total Sugars 51.3g
Protein 94.5g	0%

Vitamin D 0IU	0%
Calcium 2971.9mg	0%
Iron 22.3mg	0%
Potassium 2904.0mg	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: 25.0%

Protein: 19.5%

Carbs: 55.5%