35+ Flavorful Friday Vegan Japanese Recipes for Every Meal

Are you craving delicious, plant-based meals that are inspired by the rich and diverse flavors of Japan?

Look no further! In this blog, we’re diving into a collection of 35+ vegan Japanese recipes that will not only satisfy your taste buds but also nourish your body.

Whether you’re a long-time vegan or simply looking to explore new plant-based dishes, these recipes will transport you straight to Japan without having to leave your kitchen.

From comforting soups to savory sushi rolls, these vegan-friendly recipes are perfect for any occasion.

Let’s embark on a culinary adventure and discover how you can enjoy authentic Japanese flavors while staying true to a plant-based lifestyle!

35+ Flavorful Friday Vegan Japanese Recipes for Every Meal

Japanese cuisine is a beautiful blend of simplicity and depth of flavor, and with these 35+ vegan recipes, you can indulge in the authenticity of Japan’s food culture without any compromises.

Whether you’re looking to recreate traditional favorites or experiment with modern vegan twists, there’s something in this collection for everyone.

So, gather your ingredients, roll up your sleeves, and get ready to create mouthwatering, plant-based Japanese dishes right in your kitchen.

Enjoy the flavors, enjoy the process, and most importantly, enjoy the meal!

Vegan Keto Japanese Zucchini “Noodles” with Tofu and Miso Dressing

This dish is a flavorful vegan take on Japanese soba noodles, using zucchini ribbons to keep it keto-friendly. Paired with a rich tofu topping and a miso-based dressing, it offers a satisfying, healthy alternative to traditional noodles.

Ingredients:

• 2 medium zucchinis (spiralized into ribbons or noodles)
• 200g firm tofu (pressed and cubed)
• 2 tbsp miso paste (preferably white miso)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp soy sauce (or tamari for gluten-free)
• 1 tsp fresh ginger (grated)
• 1 garlic clove (minced)
• 1 tbsp sesame seeds
• 2 spring onions (sliced thinly)
• 1 tbsp olive oil (for frying)

Instructions:

1. In a small bowl, mix together miso paste, sesame oil, rice vinegar, soy sauce, ginger, and garlic to create the dressing. Set aside.
2. Heat olive oil in a non-stick skillet over medium heat. Add cubed tofu and cook until golden brown on all sides (about 5-7 minutes). Remove from heat.
3. In the same skillet, lightly sauté zucchini noodles for 1-2 minutes, just until slightly softened.
4. Toss the zucchini noodles and tofu with the miso dressing, mixing gently to coat everything evenly.
   This dish offers a delightful mix of textures, from the crisp zucchini noodles to the chewy tofu, all enveloped in a rich miso dressing. It’s an excellent low-carb, keto lunch that feels indulgent yet is packed with nutrients. The tofu provides protein while the zucchini keeps the dish light, making it perfect for those following a keto or vegan diet.

Vegan Keto Japanese Eggplant and Shiitake Stir-Fry

This stir-fry combines tender eggplant and earthy shiitake mushrooms in a savory, soy-based sauce. It’s a low-carb dish packed with umami flavors, making it a perfect keto-friendly vegan lunch option.

Ingredients:

• 2 medium eggplants (sliced into half-moons)
• 100g dried shiitake mushrooms (rehydrated in hot water)
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp maple syrup (optional for slight sweetness)
• 1 tbsp ginger (grated)
• 2 garlic cloves (minced)
• 1 tbsp sesame seeds
• Fresh cilantro (for garnish)

Instructions:

1. Rehydrate the shiitake mushrooms by soaking them in hot water for 15-20 minutes. Drain, discard the stems, and slice the caps.
2. Heat sesame oil in a pan over medium heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the sliced eggplant to the pan and cook for about 5 minutes until slightly softened.
4. Add the shiitake mushrooms, soy sauce, rice vinegar, and optional maple syrup. Stir everything together and cook for another 5 minutes until the eggplant is tender and the sauce thickens.
5. Garnish with sesame seeds and fresh cilantro before serving.

This vegan keto stir-fry is an explosion of flavors, with the eggplant and shiitake mushrooms absorbing the savory soy and sesame sauce. The dish is light yet filling, with a perfect balance of healthy fats and fiber. It’s a low-carb, satisfying meal that adheres to both keto and vegan principles, making it an excellent choice for lunch or dinner.

Vegan Keto Japanese Cauliflower Rice with Seaweed Salad

Cauliflower rice is the perfect keto-friendly substitute for traditional rice, and paired with a refreshing seaweed salad, this dish offers a great balance of textures and flavors. Light yet filling, it’s a fantastic vegan lunch that’s both low-carb and packed with nutrition.

Ingredients:

• 1 medium head of cauliflower (grated or pulsed into rice-sized pieces)
• 1/2 cup wakame seaweed (rehydrated)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp tamari or soy sauce
• 1 tsp lemon juice
• 1 tsp sesame seeds
• 1 small cucumber (sliced thinly)
• 1 tbsp olive oil (for sautéing)
• Fresh cilantro (for garnish)

Instructions:

1. To make the cauliflower rice, heat olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender and slightly golden. Remove from heat.
2. In a small bowl, mix the rice vinegar, sesame oil, soy sauce, lemon juice, and a pinch of salt to create the dressing.
3. In a separate bowl, toss the rehydrated wakame seaweed, cucumber slices, and sesame seeds with the dressing. Let sit for 2-3 minutes to allow the flavors to meld.
4. Serve the cauliflower rice topped with the seaweed salad, garnished with fresh cilantro.

This simple but flavorful dish offers the perfect balance of nutrients. The cauliflower rice provides a low-carb alternative to traditional rice, while the seaweed salad offers a crunchy and refreshing contrast. The sesame oil and tamari dressing enhances the umami flavors, making this a delightful keto-friendly vegan lunch that’s both filling and satisfying.

Vegan Keto Japanese Tofu and Cabbage Stir-Fry

This simple stir-fry combines tender tofu with shredded cabbage, making a satisfying and low-carb dish. The umami-rich soy-based sauce with a hint of sweetness from the mirin makes this dish a flavorful addition to your vegan and keto meal rotation.

Ingredients:

• 200g firm tofu (pressed and cubed)
• 1/2 medium head of cabbage (shredded)
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp mirin (optional for slight sweetness)
• 1 tsp grated ginger
• 1 garlic clove (minced)
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 1 spring onion (chopped for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the tofu cubes and sauté until golden brown on all sides (about 5-7 minutes). Remove tofu from the skillet and set aside.
2. In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds, until fragrant.
3. Add the shredded cabbage to the pan and stir-fry for about 5-7 minutes, until tender but still slightly crunchy.
4. Add the tofu back to the pan along with soy sauce, mirin (optional), and rice vinegar. Stir everything together, cooking for another 2-3 minutes.
5. Garnish with sesame seeds and chopped spring onion before serving.

This tofu and cabbage stir-fry offers a satisfying combination of crispy cabbage and chewy tofu, all enhanced by the savory soy sauce and a touch of sweetness from the mirin. It’s a keto-friendly, low-carb meal packed with flavor, perfect for a quick and healthy lunch. The dish provides plant-based protein from tofu and is rich in fiber, making it a filling choice for those following a vegan and keto diet.

Vegan Keto Japanese Shirataki Noodles with Avocado and Tofu

Shirataki noodles are an excellent low-carb, keto alternative to traditional noodles. Paired with creamy avocado and savory tofu, this dish offers a satisfying, nutrient-rich lunch that’s vegan, light, and full of flavor.

Ingredients:

• 1 package shirataki noodles (rinsed and drained)
• 200g firm tofu (pressed and cubed)
• 1 ripe avocado (sliced)
• 1 tbsp sesame oil
• 1 tbsp tamari (or soy sauce)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• 1 tsp chili flakes (optional for heat)
• 1 tbsp fresh cilantro (chopped, for garnish)

Instructions:

1. Heat sesame oil in a non-stick skillet over medium heat. Add cubed tofu and sauté until golden brown on all sides (about 5-7 minutes).
2. Add the shirataki noodles to the skillet with the tofu and stir to combine. Cook for an additional 2-3 minutes to heat the noodles through.
3. In a small bowl, mix tamari, rice vinegar, and chili flakes (if using) to create the dressing. Pour it over the noodles and tofu, tossing gently to coat.
4. Serve the noodles and tofu mixture with sliced avocado on top.
5. Garnish with sesame seeds and fresh cilantro before serving.

This dish is a delightful low-carb, keto-friendly lunch that balances creamy avocado, chewy shirataki noodles, and crispy tofu. The savory dressing adds depth, while the cilantro and sesame seeds provide a fresh, crunchy finish. It’s an excellent option for those looking for a quick, vegan, and filling meal that’s also keto-compliant.

Vegan Keto Japanese Miso Soup with Tofu and Seaweed

Miso soup is a classic Japanese dish, and this vegan keto version features tofu and seaweed, making it a light yet satisfying meal. The umami-rich miso broth is comforting and perfect for a low-carb, keto-friendly lunch.

Ingredients:

• 2 cups vegetable broth (or water)
• 1 tbsp white miso paste
• 100g firm tofu (cut into small cubes)
• 1/2 cup wakame seaweed (rehydrated)
• 1 tbsp tamari (or soy sauce)
• 1 tbsp rice vinegar
• 1 spring onion (sliced thinly)
• 1 tsp sesame oil (optional)
• 1 tsp sesame seeds (for garnish)

Instructions:

1. In a pot, bring the vegetable broth to a simmer over medium heat.
2. Whisk in the white miso paste until dissolved, followed by tamari and rice vinegar.
3. Add the tofu cubes and simmer for 3-4 minutes, just to warm through.
4. Stir in the rehydrated wakame seaweed and cook for another 2 minutes.
   This vegan keto miso soup is a warm and soothing dish, rich in umami flavors from the miso paste and tamari. The tofu adds protein, while the seaweed contributes a delightful texture and additional minerals. This comforting soup is a perfect light lunch or appetizer for a keto vegan diet, offering both satisfaction and nourishment in each sip.

Vegan Keto Japanese Cucumber and Tofu Salad with Sesame Dressing

This refreshing salad combines crunchy cucumber, smooth tofu, and a creamy sesame dressing, creating a light yet filling meal. It’s a quick and easy keto-friendly lunch that’s both vegan and full of flavor.

Ingredients:

• 1 large cucumber (sliced thinly)
• 200g firm tofu (pressed and cubed)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp tamari (or soy sauce)
• 1 tsp sesame seeds
• 1 tbsp tahini (optional for creaminess)
• 1 tsp lemon juice
• 1/2 tsp grated ginger
• Fresh cilantro (for garnish)

Instructions:

1. Heat sesame oil in a non-stick skillet over medium heat. Add cubed tofu and sauté until golden brown on all sides (about 5-7 minutes). Set aside.
2. In a small bowl, whisk together rice vinegar, tamari, tahini (if using), sesame seeds, lemon juice, and grated ginger to create the dressing.
3. In a large mixing bowl, combine the thinly sliced cucumber and tofu. Drizzle the dressing over the top and toss gently to coat.
4. Garnish with fresh cilantro before serving.

This cucumber and tofu salad is a refreshing, light, and crunchy dish, perfect for a low-carb, keto-friendly vegan lunch. The sesame dressing adds a creamy richness while keeping the meal light and nutritious. It’s easy to prepare and filled with healthy fats and plant-based protein, making it an excellent choice for anyone following a vegan and keto diet.

Vegan Keto Japanese Zucchini and Shiitake Mushroom Stir-Fry

This vibrant stir-fry features zucchini, shiitake mushrooms, and a savory soy-based sauce. It’s a flavorful, low-carb meal that’s both vegan and keto-friendly, offering a perfect balance of vegetables and umami flavors.

Ingredients:

• 2 medium zucchinis (sliced into half-moons)
• 100g dried shiitake mushrooms (rehydrated)
• 1 tbsp sesame oil
• 1 tbsp tamari (or soy sauce)
• 1 tbsp rice vinegar
• 1 tsp fresh ginger (grated)
• 1 garlic clove (minced)
• 1 tbsp sesame seeds
• 2 tbsp water or vegetable broth (to loosen sauce)
• 1 spring onion (chopped for garnish)

Instructions:

1. Rehydrate the shiitake mushrooms by soaking them in hot water for 15-20 minutes. Drain, discard the stems, and slice the caps.
2. Heat sesame oil in a skillet over medium heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the sliced zucchini and sauté for 3-4 minutes until slightly softened.
4. Add the shiitake mushrooms, tamari, rice vinegar, and vegetable broth (if needed to loosen the sauce). Stir well and cook for another 4-5 minutes until the zucchini is tender.
5. Garnish with sesame seeds and chopped spring onion before serving.

This zucchini and shiitake stir-fry is a vibrant, flavorful dish full of umami from the tamari and sesame oil. The zucchini provides a light, low-carb base, while the shiitake mushrooms add a savory, meaty texture. It’s a simple yet satisfying vegan meal, packed with nutrients and perfect for a keto-friendly lunch.

Vegan Keto Japanese Cauliflower Tempura

Tempura is a classic Japanese dish, and this vegan version uses cauliflower instead of traditional vegetables to create a low-carb, keto-friendly option. The crispy tempura batter pairs perfectly with a soy-based dipping sauce, making this a fun and satisfying meal.

Ingredients:

• 1 medium head of cauliflower (cut into florets)
• 1/2 cup almond flour (for the batter)
• 1/4 cup cold sparkling water (for the batter)
• 1 tbsp rice flour (optional for extra crispiness)
• 1 tbsp tamari (or soy sauce)
• 1 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1 tbsp sesame seeds (for garnish)
• 1 spring onion (for garnish)
• Salt to taste

Instructions:

1. Preheat oil in a deep pan or fryer to 350°F (175°C).
2. In a bowl, combine almond flour, rice flour (if using), and a pinch of salt. Gradually add sparkling water to form a batter. The batter should be thick but still coat the cauliflower florets.
3. Dip each cauliflower floret into the batter, coating evenly, then carefully drop into the hot oil. Fry in batches for 3-4 minutes until golden and crispy. Remove and drain on a paper towel.
4. In a small bowl, whisk together tamari, rice vinegar, and sesame oil for the dipping sauce.
5. Serve the crispy tempura cauliflower with the dipping sauce, garnished with sesame seeds and chopped spring onion.

This vegan keto tempura provides all the crunch and flavor of traditional tempura, but with cauliflower as a low-carb substitute. The batter is light and crispy, making it a satisfying alternative to deep-fried dishes. Served with a savory dipping sauce, this dish is an enjoyable, keto-friendly way to experience Japanese flavors.

Vegan Keto Japanese Tofu Katsu with Cabbage Slaw

This vegan version of the classic Japanese katsu features crispy tofu instead of meat, served with a refreshing cabbage slaw. It’s a satisfying, low-carb, and keto-friendly alternative to the traditional dish, offering a perfect balance of textures and flavors.

Ingredients:

• 200g firm tofu (pressed and sliced into cutlets)
• 1/4 cup almond flour (for coating)
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 1 tbsp tamari (or soy sauce)
• 1 tbsp sesame oil (for frying)
• 1/2 small head of cabbage (shredded)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• 1 tbsp olive oil (for the slaw)
• Salt and pepper to taste

Instructions:

1. In a shallow bowl, combine almond flour, nutritional yeast, salt, and pepper. Dip each tofu cutlet into tamari, then coat evenly in the almond flour mixture.
2. Heat sesame oil in a large skillet over medium heat. Fry the tofu cutlets for 3-4 minutes on each side until golden and crispy. Remove from the skillet and set aside.
3. In a separate bowl, mix shredded cabbage with rice vinegar, olive oil, sesame seeds, and a pinch of salt. Toss well to combine.
4. Serve the crispy tofu katsu with a side of cabbage slaw, garnished with extra sesame seeds.

This vegan keto Tofu Katsu is a delicious, crunchy alternative to traditional katsu, with almond flour providing a low-carb coating. The cabbage slaw adds a refreshing, tangy contrast, making the meal light but satisfying. It’s a perfect keto-friendly lunch with a savory and crispy tofu cutlet that will keep you full without the carbs.

Vegan Keto Japanese Cabbage Rolls with Miso Sauce

These cabbage rolls are stuffed with a savory tofu and vegetable filling, topped with a rich miso sauce. This dish is a unique, low-carb, keto-friendly meal that combines traditional Japanese flavors with wholesome ingredients.

Ingredients:

• 6 large cabbage leaves (blanched)
• 200g firm tofu (pressed and crumbled)
• 1/4 cup shredded carrots
• 1/4 cup chopped shiitake mushrooms
• 1 tbsp tamari (or soy sauce)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp white miso paste
• 1 tbsp sesame seeds (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Blanch the cabbage leaves in boiling water for 2-3 minutes to soften them. Drain and set aside to cool.
2. In a skillet, heat sesame oil over medium heat. Add shiitake mushrooms and cook for 3-4 minutes until soft. Add the crumbled tofu and shredded carrots, cooking for another 5 minutes until everything is well combined. Season with tamari and rice vinegar, and remove from heat.
3. Lay the cabbage leaves flat and spoon the tofu mixture into the center of each leaf. Roll them up tightly to form cabbage rolls.
4. In a small saucepan, whisk together miso paste, tamari, and a little water to create the sauce. Heat over low heat until smooth.
5. Serve the cabbage rolls topped with the miso sauce, garnished with sesame seeds and fresh cilantro.

These vegan keto cabbage rolls are a creative and flavorful meal that’s both hearty and light. The tofu and vegetable filling is savory and satisfying, while the miso sauce adds depth and richness. This dish is perfect for a keto-friendly lunch that’s comforting, full of umami, and packed with nutrients.

Vegan Keto Japanese Avocado Sushi Rolls (No Rice)

These avocado sushi rolls replace traditional rice with thinly sliced vegetables, making them a perfect low-carb, keto-friendly option. Filled with creamy avocado and a variety of fresh vegetables, they are a simple yet delicious vegan sushi alternative.

Ingredients:

• 1 large cucumber (peeled and sliced into thin strips)
• 1 large avocado (sliced into thin strips)
• 1 medium carrot (julienned)
• 4 nori sheets (seaweed)
• 2 tbsp tamari (or soy sauce)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp wasabi (optional)
• Fresh cilantro or microgreens (for garnish)

Instructions:

1. Lay a sheet of nori on a sushi mat or clean surface. Arrange cucumber strips, avocado slices, and carrot julienne across the center of the nori.
2. Roll the nori tightly around the fillings, using the sushi mat to help create a firm roll. Seal the edge with a little water.
3. Slice the roll into bite-sized pieces.
4. In a small bowl, mix tamari, rice vinegar, and sesame oil to create a dipping sauce.
5. Serve the avocado sushi rolls with the dipping sauce, garnished with sesame seeds and fresh cilantro or microgreens.

These vegan keto avocado sushi rolls are a refreshing, low-carb alternative to traditional sushi. The combination of creamy avocado, crisp cucumber, and sweet carrot makes for a satisfying and colorful dish. The sesame oil and tamari dipping sauce adds the perfect umami finish, making these rolls an excellent choice for a light and flavorful keto-friendly lunch.

Vegan Keto Japanese Tofu and Broccoli Stir-Fry

This tofu and broccoli stir-fry is a quick and easy vegan, keto-friendly dish. With the perfect balance of crispy tofu, tender broccoli, and a savory soy-based sauce, it’s a satisfying, low-carb meal ideal for lunch.

Ingredients:

• 200g firm tofu (pressed and cubed)
• 1 medium head of broccoli (cut into florets)
• 1 tbsp sesame oil
• 1 tbsp tamari (or soy sauce)
• 1 tbsp rice vinegar
• 1 tsp garlic (minced)
• 1 tsp ginger (grated)
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp spring onions (chopped for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the cubed tofu and sauté until golden brown on all sides (about 5-7 minutes). Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
3. Add the broccoli florets and stir-fry for 4-5 minutes, until slightly tender but still crisp.
4. Add the tofu back to the skillet, followed by tamari and rice vinegar. Stir to combine and cook for another 2-3 minutes, allowing the flavors to blend.
5. Garnish with sesame seeds and chopped spring onions before serving.

This tofu and broccoli stir-fry is a wholesome, low-carb, and vegan-friendly dish. The crispy tofu complements the tender broccoli, and the savory sauce enhances the flavors, making it a perfect keto lunch. It’s quick to make, full of plant-based protein, and packed with nutrients, making it both satisfying and nourishing.

Vegan Keto Japanese Miso-Glazed Eggplant

This miso-glazed eggplant is a flavorful, vegan keto dish that’s rich in umami. Roasted to perfection, the eggplant absorbs the savory miso glaze, making it a mouth-watering, low-carb, and keto-friendly option for lunch.

Ingredients:

• 2 medium eggplants (sliced into rounds or halves)
• 2 tbsp white miso paste
• 1 tbsp tamari (or soy sauce)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tbsp sesame seeds
• 1 tbsp chopped green onions (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet and brush them with sesame oil. Roast for 20-25 minutes, until they are tender and golden brown.
3. While the eggplant is roasting, whisk together miso paste, tamari, rice vinegar, sesame oil, and grated ginger in a small bowl to make the glaze.
4. Once the eggplant is done, remove it from the oven and brush the miso glaze generously on top.
5. Return the eggplant to the oven for an additional 5 minutes, allowing the glaze to caramelize.
6. Garnish with sesame seeds and chopped green onions before serving.

miso-glazed eggplant is a deliciously savory dish with rich umami flavors. The tender roasted eggplant pairs perfectly with the miso glaze, making it a satisfying low-carb, keto-friendly meal. It’s a simple yet indulgent option for a vegan lunch, offering a unique taste of Japanese cuisine that fits within a keto diet.

Vegan Keto Japanese Tofu and Asparagus Teriyaki

This vegan keto-friendly teriyaki dish features crispy tofu and fresh asparagus in a rich homemade teriyaki sauce. It’s a low-carb, full-flavored lunch that offers protein, fiber, and healthy fats, making it an ideal choice for a keto diet.

Ingredients:

• 200g firm tofu (pressed and cubed)
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 1 tbsp sesame oil
• 1 tbsp tamari (or soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp coconut aminos (or extra tamari)
• 1 tbsp ginger (grated)
• 1 tsp garlic (minced)
• 1 tsp sesame seeds (for garnish)
• 1 spring onion (chopped for garnish)

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add cubed tofu and sauté until golden brown and crispy on all sides (about 7-8 minutes). Remove from the skillet and set aside.
2. In the same skillet, add garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
3. Add the asparagus pieces and sauté for 3-4 minutes until tender but still vibrant and crisp.
4. In a small bowl, whisk together tamari, rice vinegar, coconut aminos, and a splash of water. Pour the sauce over the asparagus and stir to coat.
5. Add the crispy tofu back to the skillet and toss to combine with the sauce. Let cook for another 2-3 minutes.
6. Garnish with sesame seeds and chopped spring onions before serving.

This tofu and asparagus teriyaki is a perfect balance of savory and slightly sweet flavors, thanks to the homemade teriyaki sauce. The crispy tofu complements the tender asparagus, making it a filling and satisfying low-carb meal. It’s an easy-to-make, keto-friendly, and vegan dish that’s ideal for a healthy lunch.

Note: More recipes are coming soon