Oyakodon literally translates to “parent-and-child rice bowl” because it’s made with chicken and egg. Kind of foul when you really think about it.
So we’re keeping the egg and swapping the chicken for tofu for a vegetarian version of the dish. The tofu soaks up a savory-sweet, umami-packed broth, then the eggs tie everything together.
The whole thing comes together in under 20 minutes with stuff you probably already have. Serve it over rice (which soaks up that yummy broth), and that’s dinner. Or lunch. Or your midnight snack. I’m not judging.
Tofu Oyakodon
Oyakodon, but made with tofu instead of chicken.
Ingredients
Instructions
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To a shallow pan, add the water, dashi powder, soy sauce, mirin, and sugar. Stir, then add the onion, scallion whites, and tofu. Turn the heat to medium. Let simmer, uncovered, for about 10 minutes, or until the broth is mostly reduced.
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Crack the eggs into a small bowl. Use chopsticks or a fork to gently break apart the yolk (do not beat the eggs). Pour the eggs evenly over the tofu and onions. Cover with a lid and cook for 1 minute, just until the egg whites are set.
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Serve over cooked rice, making sure to include the broth. Garnish with the scallion greens. Enjoy!
Nutrition Facts
Nutrition Facts
Servings 2
Serving Size 1/2 recipe
- Amount Per Serving
- Calories 505kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 54g18%
- Dietary Fiber 3g12%
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make this fully vegan, you can substitute in vegetable broth and vegan eggs!
