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!

Vegetarian soboro don with tofu and egg served on a bowl.

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 

  • This tofu soboro don is made with simple ingredients and is incredibly easy to prepare.
  • This classic Japanese dish brings genuine flavors to your table.
  • Perfect for a bento box. Savor this comfort food anywhere!

Recipe Ingredients

You’ll need the following ingredients to make this Soboro Donburi:

Vegetarian soboro don ingredients.
  • Rice – Japanese short-grain rice goes well for this recipe. You can find my straightforward method in this recipe if you need to familiarize yourself with cooking Japanese rice.
  • Tofu – Opt for firm tofu for a satisfyingly robust texture when scrambled.
  • Mirin, soy sauce, miso paste, sugar, and fresh ginger for the tofu soboro sauce.

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.

How to make soboro don.

Step 1

Press the tofu to remove all moisture and mix the sauce ingredients in a small bowl.

How to make soboro don.

Step 2

Stir fry the pressed tofu in a pan over medium heat while breaking the tofu down to fine pieces.

How to make soboro don.

Step 3

Pour the sauce over the tofu and stir until combined.

How to make soboro don.

Step 4

Cook the egg mixture over medium heat to make scrambled eggs.

Vegetarian soboro don with tofu and egg served on a bowl.
Vegetarian soboro don with tofu and egg served on a bowl.

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.

Recipe Tips

  • For a firmer texture in the tofu, consider pressing it longer 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.

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.

Serving Suggestions

I recommend serving it with mushroom miso soup, pickled napa cabbage, and wakame salad. Feel free to include these for a well-balanced and healthy meal!

Make a Bento Box!

Soboro obento.

Make this Soboro Bento and enjoy a delicious lunch even on the go!

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Vegetarian soboro don with tofu and egg served on a bowl.

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Soboro don served on a bowl.

Vegetarian Soboro Don (Japanese Rice Bowl Recipe)

5 from 3 votes
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2
Author: Juri Austin
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!

Equipment

  • 1 Frying pan

Ingredients

  • 2 servings Cooked rice
  • Scallions, chopped, optional

For The Tofu Soboro

  • 1 block Tofu, 350g
  • 1 Tbsp Mirin
  • 1 Tbsp Soy sauce
  • 1 tsp Sugar
  • 1 Tbsp Miso paste
  • 2 Tbsp Water
  • ½ clove Ginger, grated
  • 1 Tbsp Vegetable oil, for frying

For The Egg Soboro

  • 3 Eggs
  • Salt to taste
  • 1 Tbsp Vegetable oil

Instructions

For The Tofu Scramble

  • 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.

For The Egg Scramble

  • 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.

To Serve

  • 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

Serving: 1serving | Calories: 619kcal | Carbohydrates: 55g | Protein: 32g
Course: Main
Cuisine: Japanese
Keyword: soboro don
Did You Make this recipe?Please Leave a star rating!

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