Vegan

Vegan Masoor Dal with Curry Leaves and Coconut Milk

  Dal is one of my favorite Indian foods There are so many different variations, I don’t think I’ll ever get tired of eating it. This dal is made with coconut milk and reminds me of the food I ate when I visited Kerala many years ago. Kerala is located in the South part of

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Vegan Roasted Tomato Soup

Vegan Roasted Tomato Soup This was another one of the soups that I redid last week when I was sick. I’ve always been a little skeptical about roasting canned tomatoes. I’ve tried roasting them before and wasn’t sure I could tell the difference in flavor. (Attempted once for soup many years ago and more recently

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Vegan Split Pea Soup with Liquid Smoke

Split pea soup always looked unappetizing and like sludge to me. It has a distinct smell and taste. Plus it makes you fart. If you don’t fart after eating split pea soup, you must be a machine. And, people probably envy you. Since you are probably a human, please don’t let that deter you from this

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Original Post : Vegan Turkish Menemen (tofu scramble) with Shishito Peppers and Urfa Chile | www.alldayieat.com

Vegan Turkish Menemen (tofu stir fry) Revisited

Ho Ho Ho!  Christmas is right around the corner already and I’m sure many of you are a very busy as a result. As such, I wanted to share some videos of one of my favorite quick and healthy tofu stir frys:  Vegan Turkish Menemen  If you are fast with the knife, you could be

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Moyashi Goma-ae (mung bean sprouts with sweet sesame soy)

Goma-ae is a delicious way to eat many different vegetables. Some of my favorites include spinach, green beans and of course, these bean sprouts! It’s super easy to make and will make for a great way to start your Japanese meal! These little squiggly bites of goodness are called ‘moyashi’ ( もやし)in Japanese. Mung bean

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Warm Autumn Quinoa Salad with Hazelnuts, Apple, and Cranberries | www.alldayieat.com

Warm Autumn Quinoa Salad with Hazelnuts, Apple, and Cranberries

I love hazelnuts. Even more so, I love Nutella. Did you know it takes about 50 hazelnuts to make a 13-ounce jar of Nutella? Remember this when you get picked to play Jeopardy and get this million dollar question correct! This salad probably takes about 10-12 hazelnuts per serving. Depending, of course, on how much chipmunk

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Farro Salad with Swiss Chard, Olives, and Garlic (Vegan)

  Farro Salad with Swiss Chard, Olives, and Garlic (Vegan) This farro salad is quick and wholesome, with swiss chard, olives, garlic, carrots and olive oil. Farro is type of grain, similar to rye berries or wheat berries, but with a very neutral taste and chewy texture. I like how the grains are large and

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Japanese Eggplant Nasu Dengaku (Miso glaze)

Japanese Eggplant (Nasu) Dengaku (茄子田楽) A super tasty way to prepare Japanese eggplant. If you’re not sure what dengaku might taste like, it’s a balance of sweet and salty, with a lot of umami. Miso goes well with all kinds of meats, fish and vegetables, eggplant is no exception. Furthermore, its good for you. If you ever go

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Konnichiwa! (Hello!)

I’m Pat Tokuyama – Japanese tofu cookbook author. I help home cooks learn to cook plant based Japanese food.
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