Vegan Tofu Tamago Kake Gohan

Name: Vegan Tofu Tamago Kake Gohan
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 cups Cooked Japanese Rice; 4 oz Silken Tofu; 2 tablespoons Soy Sauce; 1 tablespoon Mirin; 1/2 teaspoon Dashi Powder (Vegan); 1/2 teaspoon Toasted Sesame Oil; 2 tablespoons Chopped Scallions; to taste Nori Seaweed Strips

A vegan twist on the classic Japanese breakfast, Tamago Kake Gohan (egg over rice), using a creamy tofu-based sauce.

15m2 servings

Contains wheatContains soyContains sesameEGG-free

350 cal|15g protein|60g carbs|8g fat|3g fiber

Ingredients

2 cups Cooked Japanese Rice
about 113 g Silken Tofu
2 tablespoons Soy Sauce
1 tablespoon Mirin
1/2 teaspoon Dashi Powder (Vegan)
1/2 teaspoon Toasted Sesame Oil
2 tablespoons Chopped Scallions
to taste Nori Seaweed Strips

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place the 2 cups of cooked Japanese rice into two serving bowls.
2In a small bowl, gently mash the about 113 g of silken tofu with a fork until it is smooth and creamy. Be careful not to over-mix.
3Add the 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1/2 teaspoon of vegan dashi powder, and 1/2 teaspoon of toasted sesame oil to the mashed tofu. Mix everything together until well combined.
4Spoon the tofu mixture evenly over the cooked rice in each of the two bowls.
5Sprinkle the 2 tablespoons of chopped scallions over the tofu mixture.
6Top with the nori seaweed strips to your liking. Serve immediately.

Substitutions

Egg Yolk → Silken Tofu

Allergy and vegan adaptation

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.