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Vegetarian Soboro Don (Japanese Rice Bowl Recipe)
Savor a satisfying vegetarian meal with this Soboro Don, made from tofu and egg. You will love the simplicity of Japanese cooking in this delicious rice bowl!
Looking for Japanese rice dishes? Try my Tofu Donburi, Tofu Katsu Don, or Zosui!
Soboro Don is a classic Japanese dish featuring seasoned ground meat (like chicken, beef, or pork) and scrambled eggs served over steamed rice. This vegetarian twist substitutes meat with tofu, maintaining the rich flavor without compromising taste. Give it a try for a tasty meatless variation!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Soboro Donburi:
How To Make Soboro Don: STEP BY STEP
Here are some quick visual instructions! For all the detailed ingredients and instructions, you can go to the printable recipe card below.
Step 1
Press the tofu to remove all moisture and mix the sauce ingredients in a small bowl.
Step 2
Stir fry the pressed tofu in a pan over medium heat while breaking the tofu down to fine pieces.
Step 3
Pour the sauce over the tofu and stir until combined.
Step 4
Cook the egg mixture over medium heat to make scrambled eggs.
Serve cooked rice in a bowl and top it with half the tofu and half the scrambled egg. Complete the dish with some green vegetables, such as green beans, peas, and green onions, for a vibrant garnish.
Storage and Reheating
This soboro recipe is perfect for meal prep. Make extra tofu and egg scramble, storing it in an airtight container in the fridge for up to 3 days. When ready to eat, just microwave and serve with rice for a quick and delicious meal.
Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes
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Leave a Rating!
I hope you enjoy this Soboro Don! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Vegetarian Soboro Don (Japanese Rice Bowl Recipe)
Equipment
- 1 Frying pan
Ingredients
Instructions
- Press the Tofu: Press the tofu to remove excess water for 10 minutes or more.
- Prepare the Sauce: Combine mirin, soy sauce, sugar, miso paste, water, and grated ginger in a small bowl. Mix well until the miso is fully incorporated.
- Scramble the Tofu: Heat vegetable oil in a frying pan over medium heat. Add the tofu, stirring constantly until the water evaporates and the tofu becomes dry.
- Add Seasonings: Pour the sauce over the tofu and stir until the tofu is evenly coated with the sauce.
- Beat the Eggs: Crack the eggs into a bowl, add some salt, and beat them until well combined.
- Scramble the Eggs: Heat vegetable oil in a pan over medium heat. Add the beaten eggs and scramble until fully cooked, stirring consistently to achieve a light and fluffy texture.
- Assemble Soboro Don: Scoop cooked rice into serving bowls, place the tofu scramble and egg scramble on top of the rice, and garnish with chopped scallion.
Video
Notes
- Storage: Store the tofu and egg in an airtight container in the fridge for up to 3 days. When ready to eat, just microwave and serve with rice.
- For a firmer texture in the tofu, consider pressing it for a longer time to remove excess water before cooking.
- Cooking tofu and egg soboro is much easier with a non-stick frying pan.
- Adjust the soy sauce, mirin, and sugar ratios in the sauce to achieve your preferred balance of sweet and savory flavors.
- If you’re not familiar with cooking Japanese rice, you can find my straightforward method in this recipe.
Nutrition
This nutritional information is estimated and provided for general reference only.
I used ATSUAGE instead of TOFU as I don’t have to drain ATSUAGE. It turned out nice and tasted delicious. Thank you ♥
Thanks for trying the recipe, Kish! That’s a great substitute!