Zen Style Vegetable Cooking - Shojin Ryori #5 Vegetarian Style Unagi

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is a protein-rich alternative, while cottage cheese reduces costs.

miso

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds umami, while soy sauce is a budget-friendly alternative.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello offers a similar texture, while button mushrooms are less expensive.

soba noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a cost-effective option.

Prepare rice according to package instructions until fluffy.

Slice tofu into cubes and press to remove excess moisture.

Heat sesame oil in a skillet over medium heat and sauté garlic until fragrant.

Add seasonal vegetables and cook until tender, about 5-7 minutes.

Stir in miso and a splash of soy sauce, mixing well to combine flavors.

In a separate pot, boil water and cook soba noodles until al dente, about 4-5 minutes.

Drain noodles and rinse under cold water to stop cooking.

Plate rice, topped with sautéed vegetables and tofu mixture.

Garnish with chopped green onions and sesame seeds.

Serve with pickled vegetables on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens