Use our recipe as a guide, but don’t be afraid to experiment and include whatever vegetables or protein you like. Of course, the design is totally personal as well – have fun with it!
We served ours with a bowl of instant miso soup.
Japanese Style Vegan Platter
- Rice Cooker
- Sandwich Press (or saucepan)
- Chopping Knife
- Chopping Board
- Baking Tray
- Measuring Utensils: tbsp, tsp and a cup
For the mushrooms
- 12 small mushrooms
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp water
- 3 cloves garlic (crushed/diced finely)
For the Tofu
- 1 block smoked tofu (or regular) (add a drop of liquid smoke to the soy if needed)
- 1 tbsp gluten free soy sauce (or coco amino sauce)
- 1 cup sushi rice
- 2 tbsp rice wine vinegar
- 1 tbsp sugar
- 1 pinch salt
- vegan mayonnaise
- sesame seeds
- pickled ginger
- 1 packet edamame beans
- 1 avocado (peeled and sliced)
- 2 carrots (shredded)
- 1/2 wombok cabbage (shredded)
- 1 cucumber (diced)
- Cook rice according to packet instructions. Mix together vinegar, salt and sugar and add it to the cooked rice.
- Once cooled, scrape together into a little mound in a tray of your choice.
- De-stalk all of the mushrooms and set the caps hollow side up on a baking tray.
- Mix together all of the marinade ingredients and put a teaspoon in each mushroom where the stalk was.
- Bake in the oven at 180'C for 10-15Mins
- Wrap your tofu block with paper towel and press firmly between two plates (or breadboards). This is to drain any excess water from the tofu.
- Slice the tofu into strips and place in a sandwich press (or on a frypan over medium-high heat) with a spray of oil. If cooking on a pan make sure to flip half way. They should be golden and crispy after 6-8 minutes. Brush each peice of tofu with the soy sauce and cook fpr a further 1 minute. Set aside.
Make your platter
- Warm up edemamme beans according to the instructions on the packet.
- Assemble all your components and have some fun assemblings your platter! You can use ours for inspiration, or change it up any way you see fit.