How to Make Crumbled Tofu Donburi (Vegan Rice Bowl Recipe)

Today, I’m introducing a crumbled tofu recipe with a Japanese twist: crumbled tofu donburi, made using vegan tofu crumbles.

Crumbled tofu is incredibly versatile, allowing you to create a variety of dishes, especially in vegan cooking. Its texture and appearance are quite similar to ground meat, so you might not even realize it’s made from tofu.

Since tofu has a mild flavor, it pairs beautifully with any seasonings, such as Japanese soy sauce-based blends, taco seasoning, Asian fusion flavors, or something spicy.

Overseas, tofu crumbles seasoned with spices like paprika and chili powder are often called “tofu chorizo,” commonly used as fillings for tacos and burritos or as toppings for pasta.

In this recipe, we focus on a Japanese soy sauce-based seasoning, served in a donburi style. Donburi is a Japanese rice bowl dish topped with a variety of ingredients.

Traditionally, when ground meat is used, the dish is called “soboro don,” a home-cooked favorite in Japan. Tofu crumbles make a perfect, plant-based substitute, replicating the texture of meat surprisingly well.

For the best results, use firm tofu (momen tofu) instead of soft tofu (kinugoshi tofu), as firm tofu has less moisture and a chewier texture, making it closer to meat.

There are two common ways to make tofu crumbles:

1. Oven-baked crumbled tofu - Mix dehydrated tofu with seasonings, spread on a parchment-lined tray, and bake at 180–200℃ for 20–30 minutes until crispy.
2. Stir-fried crumbled tofu - Heat a pan, add dehydrated tofu, crumble with a spatula while cooking, and then mix in the seasoning.

In this recipe, we use the stir-fried method. Removing moisture from tofu beforehand is crucial to achieving a meaty texture and helps the tofu absorb flavors.

Crumbled tofu can be stored in the fridge for up to 3 days, making it ideal for busy schedules. Beyond convenience, tofu is nutritious, affordable, and plant-based, satisfying both vegan and non-vegan palates.