Vegan Oyakodon Recipe | Cooking With Jade

Vegan Oyakodon Recipe

Vegan Oyakodon Recipe
Chef Jade_ Vegan Oyakodon


Prep Time 10 minutes
Cook Time 25 minutes
Cuisine Japanese
Servings 4



  • 4 cups cooked short-grain rice
  • 1 tablespoon oil
  • 1 onion thinly sliced
  • 3 cloves garlic minced
  • 1 red bell pepper sliced
  • 2 cups sliced shiitake mushrooms
  • 1 block firm tofu cubed
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons cornstarch
  • 2 cups vegetable broth
  • 4 tablespoons nutritional yeast
  • 4 green onions chopped
  • Salt and pepper to taste


  • In a mixing bowl, whisk together the cornstarch, soy sauce, mirin, and vegetable broth. Set aside.
  • Heat the oil in a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes or until the vegetables are tender.
  • Add the shiitake mushrooms and tofu to the skillet. Cook for another 5 minutes or until the mushrooms are tender and the tofu is lightly browned.
  • Pour the sauce mixture over the vegetables and tofu in the skillet. Bring to a simmer and cook for 5-10 minutes or until the sauce has thickened.
  • Add the nutritional yeast to the skillet and stir until well combined.
  • Divide the cooked rice among four bowls. Spoon the tofu and vegetable mixture over the rice.
  • Garnish with chopped green onions and serve hot.


Calories: 354 | Total Fat: 6g | Total Carbohydrates: 63g | Dietary Fiber: 6g | Protein: 12g

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