Koya Dofu

Koya Dofu is a unique vegan Japanese breakfast dish made with freeze-dried tofu that is rehydrated and served in a savory broth. This comforting dish is perfect for a warm start to the day, offering a nutritious and satisfying meal.

Ingredients

• Koya Dofu (freeze-dried tofu) - 100 grams
• Water - 500 ml
• Soy sauce - 2 tablespoons
• Miso paste - 1 tablespoon
• Dashi (vegan) - 1 teaspoon
• Green onions - 2 tablespoons (sliced)
• Nori seaweed - 1 sheet (cut into strips)
• Sesame seeds - 1 tablespoon
• Spinach - 100 grams (fresh, optional)

Steps

1. Begin by soaking the Koya Dofu in 500 ml of warm water for about 10 minutes until it becomes soft and fully rehydrated.
2. While the tofu is soaking, prepare the broth by combining soy sauce, miso paste, and vegan dashi in a saucepan with 300 ml of water. Heat over medium heat until the miso is dissolved.
3. Once the Koya Dofu is rehydrated, gently squeeze out excess water and cut it into bite-sized pieces.
4. Add the rehydrated Koya Dofu to the broth and simmer for an additional 5 minutes to allow the flavors to meld.
5. In the last minute of cooking, add the spinach to the broth until wilted.
6. Serve the soup in bowls, topped with sliced green onions, nori strips, and sesame seeds.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains antioxidants and vitamins from spinach.
• Low in cholesterol, making it heart-healthy.
• Provides essential minerals such as calcium and iron.

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