50+ Easy and Delicious Friday Dairy-Free Japanese Recipes for a Perfect Meal

Fridays are the perfect opportunity to indulge in flavorful dishes that not only satisfy your cravings but also align with your dietary preferences.

For those looking to enjoy a delicious Japanese meal without the dairy, you’re in the right place!

Japanese cuisine offers a wealth of options that can be easily modified to be dairy-free, while still maintaining that authentic taste.

From hearty ramen to crispy tempura and savory donburi, there are endless options to explore.

In this article, we’ll take you on a culinary journey with over 50 dairy-free Japanese recipes that are perfect for a Friday night dinner or any occasion.

Whether you’re new to dairy-free eating or have been following a plant-based lifestyle for years, these recipes are simple, flavorful, and satisfying.

Let’s dive in and discover some of the best dairy-free dishes Japan has to offer!

50+ Easy and Delicious Friday Dairy-Free Japanese Recipes for a Perfect Meal

There you have it—over 50 delicious dairy-free Japanese recipes that will make your Fridays even more flavorful and satisfying.

Whether you’re craving something savory, spicy, or sweet, there’s a recipe here to suit every taste.

From nourishing soups and broths to crispy fried treats and hearty rice bowls, these dairy-free options allow you to experience the depth and richness of Japanese cuisine without any dairy.

Trying new recipes each Friday is a great way to end the week on a high note, and with these dairy-free dishes, you can enjoy traditional Japanese flavors while staying true to your dietary preferences.

So, roll up your sleeves, gather your ingredients, and start cooking these delicious dishes that are sure to become your new Friday favorites!

Vegan Miso Ramen

Vegan Miso Ramen is a comforting, hearty Japanese noodle dish that’s perfect for a cozy Friday night dinner. It’s made with rich miso broth, served with noodles, tofu, and a variety of fresh vegetables. The broth is packed with umami flavors but entirely dairy-free, making it suitable for those avoiding dairy or looking for a lighter alternative to traditional ramen.

Ingredients:

• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 1 tablespoon soy sauce
• 2 tablespoons sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 200g ramen noodles (dairy-free)
• 100g firm tofu, cubed
• 1 carrot, julienned
• 1 cup spinach leaves
• 2 green onions, chopped
• 1/2 cup corn kernels (optional)
• 1 tablespoon toasted sesame seeds (optional)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
2. Stir in the vegetable broth and bring to a simmer.
3. Add the white miso paste and soy sauce. Stir until the miso dissolves completely, and let the broth simmer for 5-10 minutes, allowing the flavors to meld.
4. Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
5. Cube the tofu and add it to the simmering broth, cooking for 3-4 minutes.
6. Add the julienned carrots, spinach, and corn (if using) to the broth, cooking for another 2-3 minutes until tender.
7. Divide the cooked noodles into bowls. Ladle the broth and vegetables over the noodles.
8. Garnish with green onions, sesame seeds, and any additional toppings you prefer (e.g., nori, chili flakes).

This vegan miso ramen is a flavor-packed dish that’s perfect for a Friday night. The rich miso broth, combined with fresh vegetables and tofu, offers a satisfying and filling meal that’s also light and healthy. It’s a perfect way to indulge in comforting Japanese cuisine while sticking to a dairy-free diet. Plus, it’s customizable to suit your taste – feel free to add extra toppings or adjust the seasoning for your ideal ramen experience!

Dairy-Free Japanese Katsu Curry

Katsu Curry is a beloved Japanese dish consisting of a crispy breaded cutlet served with a thick, flavorful curry sauce. This dairy-free version replaces traditional dairy with plant-based alternatives but maintains all the deliciousness of the original. It’s an incredibly satisfying dish, perfect for a comforting meal on a Friday evening.

Ingredients:

• 2 boneless chicken breasts (or tofu for a vegan option)
• 1 cup panko breadcrumbs
• 1 egg (or flax egg for vegan option)
• 1/2 cup flour (for dredging)
• 2 tablespoons vegetable oil (for frying)
• 2 cups vegetable broth
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 medium potato, peeled and diced
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Cooked rice (for serving)

Instructions:

1. Prepare the katsu: Dredge the chicken (or tofu) in flour, dip in the egg, and then coat in panko breadcrumbs. Heat the vegetable oil in a pan over medium heat. Fry the cutlets for 4-5 minutes on each side, or until golden brown and crispy. Remove and set aside.
2. For the curry sauce: In a separate pot, heat a little oil and sauté the chopped onion until softened, about 5 minutes.
3. Add the carrots and potatoes to the pot, and cook for another 3-4 minutes.
4. Stir in the curry powder, soy sauce, and tomato paste. Cook for 2 minutes before adding the vegetable broth. Bring to a simmer and cook for about 20 minutes, or until the vegetables are tender and the sauce has thickened.
5. Once the curry sauce is ready, season with salt and pepper to taste.
6. To serve: Slice the katsu and place it over a bed of steamed rice. Pour the curry sauce over the top and serve hot.

This dairy-free Japanese Katsu Curry is the perfect balance of savory, rich curry sauce paired with crispy katsu. The dish is comforting, hearty, and just the right kind of indulgent for a Friday night. The use of plant-based ingredients ensures that this dish is suitable for those with dairy sensitivities without sacrificing flavor. Enjoy it with a side of rice for the ultimate Japanese comfort meal!

Vegan Tempura Vegetables

Vegan Tempura is a light and crispy dish featuring vegetables coated in a gluten-free, dairy-free batter and fried until golden and crunchy. Served with a savory dipping sauce, this dish is a great addition to your Friday dinner spread. It’s perfect as an appetizer or a main course, providing all the satisfying crunch you love in tempura without any dairy or animal products.

Ingredients:

• 1 small zucchini, sliced into rounds
• 1 sweet potato, peeled and cut into thin slices
• 1 large mushroom, sliced
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sparkling water (chilled)
• Vegetable oil for frying
• Soy sauce or tamari for dipping sauce

Instructions:

1. Prepare the dipping sauce: In a small bowl, pour some soy sauce or tamari. Set aside for dipping.
2. For the tempura batter: In a medium bowl, combine the rice flour, cornstarch, baking soda, and salt. Gradually add the chilled sparkling water and stir until just combined. The batter should be lumpy – do not overmix.
3. Heat vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough to fry, but not smoking.
4. Dip the vegetable slices into the batter, making sure they’re evenly coated, and carefully drop them into the hot oil.
5. Fry the vegetables in batches for 2-3 minutes, turning occasionally, until golden and crispy. Remove from the oil and drain on paper towels.
6. Serve the tempura vegetables hot with soy sauce or tamari for dipping.

These vegan tempura vegetables are a delightful treat that provides a satisfying crunch and savory flavors. They are perfect for anyone looking for a dairy-free version of this classic Japanese dish. The light, crispy batter enhances the natural flavors of the vegetables, and the dipping sauce adds an extra layer of umami. Enjoy them as a snack, appetizer, or paired with rice for a complete meal. It’s a quick and easy way to bring the flavors of Japan to your dairy-free dinner table!

Vegan Japanese Donburi (Rice Bowl)

Vegan Japanese Donburi is a nourishing and versatile rice bowl dish that can be customized with a variety of toppings. The base consists of steamed rice, which is topped with savory vegetables, tofu, and a flavorful soy-based sauce. This dairy-free recipe offers a satisfying meal that’s both filling and full of delicious Japanese flavors, perfect for a quick and easy Friday dinner.

Ingredients:

• 2 cups cooked Japanese short-grain rice
• 1 tablespoon sesame oil
• 1 small onion, thinly sliced
• 1 carrot, julienned
• 1/2 block firm tofu, pressed and cubed
• 1/2 cup edamame (fresh or frozen)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 teaspoon sesame seeds
• 2 green onions, sliced for garnish
• Nori strips for garnish (optional)

Instructions:

1. In a skillet, heat the sesame oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened.
2. Add the carrot and edamame to the skillet, cooking for another 2-3 minutes.
3. In a separate pan, lightly fry the tofu cubes in a bit of oil for 5-6 minutes, turning occasionally, until golden and crispy on all sides.
4. For the sauce, mix the soy sauce, rice vinegar, and mirin in a small bowl.
5. In a bowl, place a generous portion of steamed rice. Top with the sautéed vegetables and crispy tofu.
6. Drizzle the sauce over the top, and sprinkle with sesame seeds and green onions.
7. Garnish with nori strips if desired.

This Vegan Japanese Donburi is an easy, customizable meal that delivers on flavor and nutrition. The combination of steamed rice, sautéed vegetables, and crispy tofu, all drizzled with a savory sauce, creates a well-balanced dish perfect for any Friday night. Whether you enjoy it as a quick dinner or as a packed lunch for the next day, this dish is both filling and dairy-free, making it a great option for anyone seeking a light but satisfying meal.

Dairy-Free Japanese Sweet Potato Salad (Daigaku Imo Salad)

This Dairy-Free Japanese Sweet Potato Salad offers a unique twist on traditional potato salads. It’s made with roasted sweet potatoes, carrots, and a tangy sesame dressing. The combination of flavors makes this salad a great side dish or light meal, and it’s perfect for anyone who loves Japanese flavors but wants to avoid dairy. It’s ideal for a Friday meal that’s both healthy and satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 carrot, julienned
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon maple syrup
• 1 tablespoon sesame seeds
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in 1 tablespoon of sesame oil and spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, blanch the julienned carrot in boiling water for 2-3 minutes, then drain and set aside.
3. In a bowl, whisk together the remaining sesame oil, rice vinegar, soy sauce, maple syrup, ground ginger, salt, and pepper.
4. Once the sweet potatoes are roasted and cool enough to handle, combine them with the blanched carrot in a large mixing bowl.
5. Pour the sesame dressing over the sweet potato and carrot mixture, tossing gently to combine.
6. Garnish with sesame seeds and fresh cilantro if desired.

This Dairy-Free Japanese Sweet Potato Salad offers a flavorful, wholesome side dish that is rich in nutrients. The sweetness of the roasted sweet potatoes, balanced with the tangy sesame dressing, makes it a standout dish that can complement a variety of meals. It’s light yet satisfying, perfect for a Friday evening when you’re craving something different but still wholesome and dairy-free. Whether you serve it as a side dish or as a light main, this salad is sure to be a hit!

Vegan Japanese Gyoza (Dumplings)

Vegan Japanese Gyoza are delicious dumplings filled with savory vegetables and tofu, offering the perfect balance of flavors wrapped in a crispy golden crust. These dumplings are dairy-free and can be pan-fried, steamed, or boiled. Serve them with a soy-based dipping sauce for a delightful appetizer or main dish on your Friday evening.

Ingredients:

• 1 package gyoza wrappers (check to ensure they are dairy-free)
• 200g firm tofu, pressed and crumbled
• 1 cup cabbage, finely chopped
• 1/2 cup shiitake mushrooms, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon grated ginger
• 2 teaspoons cornstarch (optional, for binding)
• Vegetable oil for frying

Dipping Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili oil (optional)
• 1 teaspoon sugar (optional)

Instructions:

1. In a skillet, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add the cabbage, mushrooms, and tofu to the pan. Stir-fry for 5-7 minutes until the vegetables are tender and the tofu is slightly golden. Remove from heat and let cool.
3. Once the filling is cool, stir in the soy sauce, rice vinegar, and cornstarch (if using) to bind the mixture together.
4. Place a spoonful of the filling in the center of each gyoza wrapper. Wet the edges with a little water and fold the wrapper in half, pinching the edges to seal.
5. Heat a little oil in a non-stick pan over medium heat. Place the gyoza in the pan, cooking for 2-3 minutes on each side until golden brown and crispy.
6. Add 1/4 cup of water to the pan, cover, and steam for 5-7 minutes until the dumplings are fully cooked.
7. For the dipping sauce, mix all ingredients in a small bowl and serve alongside the gyoza.

These Vegan Japanese Gyoza offer all the deliciousness of traditional dumplings without the dairy. With a flavorful vegetable and tofu filling, wrapped in crispy golden wrappers, they are a perfect appetizer or main course for any meal. The dipping sauce adds a savory kick, elevating the flavors to new heights. Whether you choose to fry, steam, or boil these dumplings, they are a satisfying, dairy-free option to enjoy on a cozy Friday night.

Dairy-Free Miso Soup with Tofu and Seaweed

Miso soup is a traditional Japanese dish often enjoyed as a starter or side to a meal. This dairy-free version features tofu and seaweed in a rich, savory miso broth, offering a healthy and satisfying meal. The combination of flavors and textures makes this miso soup both comforting and nourishing, and it’s perfect for those looking for a light yet flavorful dairy-free option.

Ingredients:

• 4 cups water
• 2 tablespoons white miso paste (ensure it’s dairy-free)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 200g firm tofu, cubed
• 1/2 cup dried wakame seaweed
• 2 green onions, chopped
• 1/2 teaspoon grated ginger (optional)

Instructions:

1. In a large pot, bring the water to a simmer over medium heat.
2. Add the miso paste, soy sauce, and sesame oil. Stir to dissolve the miso paste completely.
3. Add the tofu cubes and simmer for 3-4 minutes, allowing the tofu to warm through.
4. Add the dried wakame seaweed and let it rehydrate for 2-3 minutes.
5. If using ginger, add it now for extra flavor.
6. Remove from heat and serve the soup in bowls. Garnish with chopped green onions.

This Dairy-Free Miso Soup with Tofu and Seaweed is an essential dish that showcases the simplicity and depth of Japanese flavors. The miso broth, with its umami richness, pairs beautifully with the tofu and seaweed, offering a comforting and nourishing soup. Whether enjoyed as a starter or on its own, this dairy-free version of miso soup is perfect for a cozy Friday meal.

Vegan Japanese Udon Noodles with Vegetables

Vegan Japanese Udon Noodles with Vegetables is a hearty and delicious dish that can be served as a filling meal. The thick, chewy udon noodles are tossed in a savory soy-based sauce and mixed with a variety of fresh vegetables. This recipe is customizable, allowing you to add your favorite veggies or protein, while remaining entirely dairy-free and satisfying.

Ingredients:

• 2 servings udon noodles (check for dairy-free)
• 1 tablespoon sesame oil
• 1 small onion, sliced
• 1 carrot, julienned
• 1/2 zucchini, sliced into half-moons
• 1/2 cup shiitake mushrooms, sliced
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame seeds
• 2 green onions, sliced for garnish
• Fresh cilantro (optional)

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the sesame oil over medium heat. Add the onion and cook for 2-3 minutes until softened.
3. Add the carrot, zucchini, and shiitake mushrooms. Stir-fry for about 5-6 minutes until the vegetables are tender.
4. Add the soy sauce, mirin, and rice vinegar, stirring to coat the vegetables in the sauce.
5. Add the cooked udon noodles to the skillet, tossing to combine with the vegetables and sauce.
6. Garnish with sesame seeds, green onions, and fresh cilantro, if desired.

This Vegan Japanese Udon Noodles with Vegetables is a quick and customizable meal that packs a punch of flavor. The chewy udon noodles mixed with sautéed vegetables in a savory soy-based sauce make for a satisfying dish that is both dairy-free and nourishing. You can easily add extra protein, such as tofu or tempeh, for a more filling meal. This dish is perfect for a Friday evening when you want something light yet hearty.

Dairy-Free Japanese Chilled Soba Noodles (Zaru Soba)

Zaru Soba is a traditional Japanese dish consisting of cold soba noodles served with a savory dipping sauce. This dairy-free version highlights the nutty, earthy flavor of buckwheat soba noodles, paired with a refreshing dipping sauce made from soy sauce, mirin, and a touch of wasabi. This dish is perfect for a light, satisfying meal on a warm Friday evening or as a refreshing starter to a larger Japanese-inspired meal.

Ingredients:

• 2 servings soba noodles (buckwheat)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon wasabi paste (optional)
• 1 tablespoon grated daikon radish (optional)
• 1 teaspoon sesame seeds
• Fresh cilantro or green onions for garnish

Instructions:

1. Cook the soba noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold water to cool them down.
2. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil, and wasabi paste (if using).
3. To serve, divide the soba noodles into bowls or on a plate. Pour the dipping sauce into small individual bowls.
4. Optionally, top the noodles with grated daikon radish, sesame seeds, and fresh cilantro or green onions.
5. Serve the noodles alongside the dipping sauce for dipping.

Dairy-Free Japanese Chilled Soba Noodles (Zaru Soba) are a refreshing and light dish that’s perfect for warm days or when you’re in the mood for something different. The chilled soba noodles pair beautifully with the savory dipping sauce, creating a dish that’s both simple and full of flavor. This meal is a great way to enjoy a traditional Japanese dish while keeping it dairy-free. It’s light, satisfying, and easy to prepare, making it a wonderful choice for a Friday dinner.

Dairy-Free Teriyaki Tofu Skewers

Dairy-Free Teriyaki Tofu Skewers are a delicious and protein-packed meal that’s full of savory, umami-rich flavors. The tofu is marinated in a homemade teriyaki sauce, grilled to crispy perfection, and served on skewers. This dish is perfect for a Friday evening barbecue or a light, healthy dinner. The sweet and tangy teriyaki sauce pairs beautifully with the tofu, making it a satisfying meal that’s both vegan and dairy-free.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1/4 cup soy sauce
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 1 garlic clove, minced
• 1 tablespoon cornstarch (optional, for extra crispiness)
• Skewers (wooden or metal)

Instructions:

1. In a bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic to make the teriyaki marinade.
2. Add the tofu cubes to the marinade, ensuring each piece is coated. Marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
3. Preheat the grill or grill pan over medium heat.
4. If desired, dust the tofu cubes with a little cornstarch to make them crispier on the outside.
5. Thread the marinated tofu onto skewers.
6. Grill the tofu skewers for 3-4 minutes per side, or until crispy and golden brown.
7. Serve the skewers with extra teriyaki sauce on the side, if desired.

These Dairy-Free Teriyaki Tofu Skewers are a fantastic, flavorful option for a Friday dinner. The combination of marinated tofu and the smoky, charred grill flavor makes for a satisfying, protein-rich meal. Whether served as a main dish or alongside a variety of side dishes, these skewers are perfect for any occasion. They’re simple to make, and their sweet and savory taste will have everyone coming back for more.

Vegan Japanese Okonomiyaki (Savory Pancakes)

Okonomiyaki is a savory Japanese pancake loaded with vegetables and topped with a tangy sauce. This vegan version replaces traditional ingredients like eggs and dairy with plant-based substitutes while still maintaining the original’s rich, flavorful essence. Packed with cabbage, carrots, and green onions, this dairy-free dish is perfect for a fun and satisfying Friday dinner that can be customized with your favorite vegetables and toppings.

Ingredients:

• 1 cup all-purpose flour (or chickpea flour for a gluten-free option)
• 1/2 cup water (or vegetable broth)
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 small cabbage, shredded
• 1 carrot, julienned
• 2 green onions, chopped
• 1/4 cup vegan mayonnaise (for topping)
• 2 tablespoons vegan okonomiyaki sauce or tonkatsu sauce (for topping)
• Oil for frying

Instructions:

1. In a large bowl, combine the flour, water, soy sauce, salt, and pepper to create a smooth batter.
2. Add the shredded cabbage, carrot, and green onions to the batter and mix well.
3. Heat a non-stick skillet or griddle over medium heat and add a little oil.
4. Pour the vegetable batter into the pan to form a round pancake shape. Cook for 4-5 minutes on one side, until the edges start to brown.
5. Flip the pancake carefully and cook for another 4-5 minutes on the other side, until golden brown and crispy.
6. Remove from the pan and place on a plate. Top with a drizzle of vegan mayonnaise and okonomiyaki sauce.
7. Serve immediately, garnished with extra green onions, sesame seeds, or nori flakes if desired.

Vegan Japanese Okonomiyaki is a fantastic way to enjoy a hearty, satisfying, and dairy-free meal. The crispy pancakes, combined with fresh vegetables and savory sauces, create a flavorful dish that’s both customizable and filling. It’s a perfect choice for a Friday night meal with friends or family, allowing everyone to enjoy the taste of Japan while keeping it plant-based. This dish can be tailored to your tastes, and it’s an easy way to incorporate more vegetables into your diet.

Dairy-Free Japanese Curry with Vegetables

Japanese curry is a rich, comforting dish that’s typically served with rice. This dairy-free version features a blend of vegetables like carrots, potatoes, and onions, simmered in a flavorful curry sauce. The sauce is made from a mix of curry powder, soy sauce, and vegetable broth, giving it a warm, spicy flavor without the need for cream or dairy. This hearty curry is perfect for a cozy Friday meal, and it can be easily customized with your choice of vegetables and protein.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 cup green peas (frozen or fresh)
• 1 tablespoon curry powder
• 2 tablespoons soy sauce
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Cooked rice for serving
• Fresh cilantro or green onions for garnish (optional)

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
2. Add the carrots, potatoes, and peas to the pot, and cook for another 3-4 minutes.
3. Stir in the curry powder, soy sauce, and garlic powder. Mix well to coat the vegetables in the spices.
4. Pour in the vegetable broth and add the tomato paste. Stir to combine and bring to a simmer.
5. Let the curry simmer for about 20-25 minutes, or until the vegetables are tender and the sauce has thickened.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve the curry over a bed of rice and garnish with fresh cilantro or green onions, if desired.

Dairy-Free Japanese Curry with Vegetables is the perfect meal to enjoy on a cozy Friday night. The hearty mix of vegetables, coupled with the rich curry sauce, creates a satisfying dish that is both comforting and full of flavor. This dish is versatile and can be customized with different vegetables or proteins to suit your preferences. Whether served over rice or noodles, this dairy-free Japanese curry is a simple yet delicious meal that everyone will love.

Dairy-Free Japanese Donburi with Tofu

Donburi is a traditional Japanese rice bowl dish, typically served with various toppings such as meat, vegetables, or seafood. This dairy-free version features crispy tofu, sautéed vegetables, and a savory soy-based sauce. Donburi is a versatile dish that can be customized with your favorite toppings, and this tofu version provides a hearty and satisfying meal that is perfect for a Friday dinner.

Ingredients:

• 2 cups cooked white or brown rice
• 1 block firm tofu, drained and cubed
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/2 onion, sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon sesame seeds
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large skillet, heat the sesame oil over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes.
2. While the tofu cooks, prepare the sauce by whisking together soy sauce, rice vinegar, and maple syrup in a small bowl.
3. Remove the tofu from the skillet and set aside. In the same skillet, add a little more sesame oil and sauté the onion, carrot, and snap peas until tender, about 4-5 minutes.
4. Pour the prepared sauce over the sautéed vegetables and stir to combine.
5. To assemble the donburi, divide the cooked rice into bowls, top with the sautéed vegetables, and then add the crispy tofu on top.
6. Garnish with sesame seeds and chopped green onions. Serve immediately.

Dairy-Free Japanese Donburi with Tofu is a quick and nourishing meal that’s both hearty and flavorful. The crispy tofu, paired with the savory sauce and tender vegetables, makes for a satisfying and well-balanced dish. This recipe is highly customizable, so you can add other vegetables or even switch the tofu for another protein. It’s perfect for a Friday dinner when you want something filling but easy to prepare.

Vegan Japanese Tempura (Dairy-Free)

Tempura is a popular Japanese dish where vegetables and seafood are lightly battered and deep-fried to crispy perfection. This vegan and dairy-free version uses a variety of vegetables such as sweet potatoes, zucchini, and mushrooms. The light, crispy batter and flavorful dipping sauce make this dish a perfect treat for a Friday meal. Serve it with a side of rice or noodles for a complete meal that everyone will love.

Ingredients:

• 1 small sweet potato, sliced into rounds
• 1 zucchini, sliced into thin rounds
• 1/2 cup mushrooms, sliced
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup cold sparkling water (or chilled water)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Oil for frying (vegetable or canola oil)
• Soy sauce or tempura dipping sauce for serving

Instructions:

1. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Gradually add the sparkling water, mixing until the batter is smooth but still slightly lumpy. Do not overmix.
3. Heat oil in a deep frying pan or wok over medium-high heat.
4. Dip the sweet potato, zucchini, and mushrooms into the batter, ensuring they are fully coated.
5. Carefully place the battered vegetables into the hot oil and fry for 2-3 minutes or until golden and crispy.
6. Remove the tempura from the oil and drain on a paper towel-lined plate to remove excess oil.
7. Serve immediately with soy sauce or tempura dipping sauce for dipping.

Vegan Japanese Tempura is a delightful dish that offers a light, crispy texture with a rich, savory flavor. The batter is crisp without being greasy, allowing the natural flavors of the vegetables to shine. This dish is perfect for a Friday night indulgence and can be served as a starter or a main course with rice or noodles. The simplicity of tempura combined with its deliciously addictive dipping sauce makes it a crowd-pleaser for any occasion.

Dairy-Free Japanese Ramen with Tofu

Ramen is a beloved Japanese dish known for its rich, flavorful broth and comforting noodles. This dairy-free ramen version features a savory miso-based broth with tofu and fresh vegetables. The combination of tender noodles, protein-packed tofu, and a flavorful broth makes this a perfect Friday night meal. It’s a light yet satisfying dish that captures the essence of traditional ramen while keeping it plant-based and dairy-free.

Ingredients:

• 2 servings ramen noodles (check for dairy-free)
• 1 tablespoon sesame oil
• 200g firm tofu, pressed and cubed
• 4 cups vegetable broth
• 2 tablespoons miso paste (ensure it’s dairy-free)
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 cup bok choy, chopped
• 1/2 cup sliced mushrooms
• 1 boiled egg (optional, or vegan egg substitute)
• 1 tablespoon chopped green onions
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Cook the ramen noodles according to package instructions, then drain and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the cubed tofu and sauté until golden and crispy, about 5-7 minutes. Remove and set aside.
3. In the same pot, add the vegetable broth, miso paste, soy sauce, and rice vinegar. Stir well to dissolve the miso paste into the broth.
4. Bring the broth to a simmer and add the bok choy and mushrooms. Cook for 5 minutes, allowing the vegetables to soften.
5. Divide the cooked ramen noodles into bowls, pour the hot broth over the noodles, and top with the sautéed tofu.
6. Garnish with boiled egg, green onions, and sesame seeds.

Dairy-Free Japanese Ramen with Tofu is a deliciously comforting dish that brings the warmth of traditional ramen to your table without any dairy. The miso-based broth, paired with crispy tofu and fresh vegetables, creates a satisfying and hearty meal. This recipe is flexible, so you can add other vegetables or proteins based on your preferences. It’s an ideal Friday meal, perfect for cozying up with a flavorful bowl of ramen that is both nourishing and completely dairy-free.

Note: More recipes are coming soon!