Tofu and Mushroom Rice Bowl with Soft Egg
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Ingredients
- 300 g firm tofu, cubed
- 250 g mixed mushrooms (shiitake and chestnut)
- 4 eggs
- 2 tsp vegan kombu dashi powder
- 3 tbsp soy sauce
- 2 tbsp mirin
- 300 g sushi rice
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 501 kcal
- Protein
- 26.7 g
- Carbohydrate
- 66.7 g
- of which sugars
- 5.2 g
- Fat
- 12.7 g
- of which saturates
- 3.1 g
- Fibre
- 3.2 g
- Salt
- 2.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Whisk the vegan kombu dashi powder into 250ml water in a wide pan, add the soy sauce and mirin and bring to a simmer.
- 3
Add the mushrooms and tofu and simmer for 5-6 minutes until the mushrooms are tender.
- 4
Beat the eggs and pour evenly over the top. Cover and cook on a low heat for 2-3 minutes until just set but still a little soft.
- 5
Divide the rice between four bowls and slide the tofu, mushroom and egg mixture over each, with any broth left in the pan.
- 6
Scatter with the spring onions and serve at once.
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