This dish is another variation of chilled tofu, hiyayakko, a typical Japanese dish. Chilled Tofu with Umeboshi Paste is silken tofu with tangy & salty umeboshi paste on top. It’s vegan, no added oil, super easy and quick to make with only 5 ingredients. Chilled read more
Chilled Tofu with Natto is an arrangement of a typical Japanese dish, hiyayakko (chilled tofu) with natto. It’s a perfect dish to serve for a hot summer! It’s vegan with no-added oil, ready to serve in 10 minutes or less. What is Natto? If I read more
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![Creamy Miso Napa Cabbage Pasta
[白菜のクリーミィ味噌パスタ]
By @plantbased_matters
More inspiration at plantbasedmatters.net
Quick recipe down below 👇
I just whipped up some Japanese inspired pasta on the whim. The interesting ingredient here is the "onion shio koji," which is a variation of "shio koji" but made with onion, so it gives that onion punch. You could substitute with shio koji or skip it all (although it may change the overall flavor). If interested, our shio koji recipe is available at plantbasedmatters.net
Here is the quick recipe 👩🍳👇
1️⃣Start boiling spaghetti of your choice.
2️⃣Sauté garlic & ginger in sesame oil.
3️⃣Add napa cabbage and cook until the white parts are translucent.
4️⃣Add water, sake, onion shio koji, miso, and mix well and add baked tofu.
5️⃣Pour unsweetened soymilk or any plant-based milk. Mix and let it simmer until thickened and slightly reduced.
6️⃣Once pasta is done, add to the creamy sauce and toss.
7️⃣Serve on a plate and finish with toast sesame oil, scallions, and shichimi pepper.](https://plantbasedmatters.net/wp-content/plugins/instagram-feed/img/placeholder.png)