Vegan Tofu Tamago Kake Gohan
A vegan twist on the classic Japanese breakfast, Tamago Kake Gohan (egg over rice), using a creamy tofu-based sauce.
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
Instructions
- 1Place the 2 cups of cooked Japanese rice into two serving bowls.
- 2In a small bowl, gently mash the 4 oz 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.
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