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Vegan Oyakudon

This vegan 'chicken' and 'egg' Japanese rice bowl is a comfort classic that can be prepared in just 20 minutes - easy, vegan and gluten free!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Japanese
Keyword: donburi, rice, vegan egg
Servings: 2

Ingredients

Vegan 'Egg'

  • 1 block extra firm tofu about 225g
  • 2/3 cup unsweetened soy milk
  • 1 tbsp nutritional yeast
  • 4 tbsp chickpea flour
  • 1.5 tbsp corn starch
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • 1 tsp black salt

Stir-Fry

  • 1/2 white onion
  • 1 pack vegan chicken strips 250g extra firm tofu
  • 1 tbsp sake
  • 1 tsp mushroom powder
  • 2 tbsp mirin
  • 1.5 tbsp light soy sauce
  • 2 tsp agave
  • 1/2 cup water

Garnish

  • 2 servings cooked japanese white rice
  • scallions

Instructions

  • Slice white onion and pan fry / air fry vegan chicken strips or extra firm tofu until golden.
  • Combine all the ingredients required for the vegan egg into a food processor. Blend on high under you get a smooth paste.
  • To a pan, add onions and saute for 3-4 minutes. Add vegan chicken strips, sake, mirin, light soy sauce, mushroom powder, and agave. Saute for 2 minutes.
  • Then add vegan egg mixture and spread evenly on top of the 'chicken' strips. Slowly add water around the pan.
  • Close the lid and cook for 5-8 minutes. Gently chop up the egg with a pan and scramble all ingredients together.
  • Serve on top of rice and garnish with scallions. Enjoy!