Japanese Vegan Brunch: Miso Soup with Tofu Scramble & Quinoa Onigiri (Gluten-Free)

Allergens

Soy (in tofu and miso paste)

Ingredients

• 4 cups vegetable broth (gluten
• free)
• 1/2 cup white miso paste (gluten
• free)
• 1 block firm tofu, crumbled (about 16 oz)
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp turmeric powder
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 2 sheets nori, cut into strips
• 1 cucumber, thinly sliced
• 4 tbsp pickled red cabbage
• 4 tbsp sesame seeds, toasted

Instructions

1. In a large saucepan, heat the vegetable broth over medium heat. Once hot, add the miso paste and whisk until fully dissolved.
2. In a separate pan, heat olive oil over medium heat. Add crumbled tofu, turmeric, garlic powder, onion powder, salt, and pepper. Cook for 5 minutes, stirring occasionally. Then, add nutritional yeast and cook for another 2 3 minutes until the mixture is fragrant.
3. Rinse quinoa and add it along with water to a rice cooker or saucepan. Cook according to package instructions until all water is absorbed. Fluff and set aside.
4. To assemble onigiri, place a sheet of nori on a cutting board, add cooked quinoa in the center, top with cucumber slices, pickled red cabbage, and a spoonful of tofu scramble. Wrap the edges of the nori around the filling and gently press into a triangle or ball shape. Repeat for all servings.
5. To serve, place onigiri in individual bowls alongside a bowl of miso soup. Garnish with sesame seeds.

Chef’s Insight

To enhance the umami flavor, use dashi stock instead of vegetable broth for the miso soup.

Notes

For an added touch, serve with a side of soy sauce or tamari for dipping the onigiri.