
Guilt-Free Tofu Okonomiyaki (Japanese Savory Pancakes)
A fluffy, protein-rich okonomiyaki made with tofu instead of flour, crispy on the outside and pillowy inside when topped with sauce and mayo.
15 recipes
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A fluffy, protein-rich okonomiyaki made with tofu instead of flour, crispy on the outside and pillowy inside when topped with sauce and mayo.

Crisp Japanese pickled cucumbers with soy sauce, ginger, and chili peppers.

Three-colored Japanese sweet dumplings with strawberry, matcha, and white flavors.

Silky soup blending roasted kabocha squash with nutty brown rice and dashi. A comforting, naturally vegan bowl perfect for cooler months.

Soft mochi shells encase tahini chocolate truffles inside. A sophisticated Japanese-inspired dessert that requires advance preparation and careful assembly.

A creamy comfort pasta bake loaded with mushrooms and onions, topped with crispy panko and finished under the broiler.

Hand-folded vegan dumplings with golden crispy edges, perfect for steaming or pan-frying.

Japanese ketchup pasta with sauteed vegetables and plant-based sausages.

A light, airy gluten-free sponge cake made with rice flour. Naturally sweet and moist, this Japanese classic avoids wheat entirely.

Silky glass noodles mixed with fresh vegetables in a savory sesame vinaigrette. Light and refreshing.

Crispy Japanese fried chicken made without gluten, marinated and double-fried for maximum crunch.

Crispy gluten-free tempura batter coating vegetables and shrimp, served with dipping sauce.

Delicate gluten-free tempura featuring shrimp and seasonal vegetables with a light crispy rice flour coating.

Crispy breaded chicken cutlets baked not fried, served with homemade gluten-free citrus ponzu sauce.

Versatile dressing balancing savory miso with bright vinegar and nutty sesame oil. Works on salads, noodles, and vegetables.