Stuffed Tofu with Roasted Tomato Yakimeshi (Vegan)

November 22, 2021

These fabulously-festive bites are as delicious as they look. Think tasty glazed tofu boats stuffed with a slightly sweet & savoury tomato Japanese rice. Recipe created by Chef Berlinda Ezekiel.

#FestiveBitesMadeWithNuttelex #PlantBased

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450 g firm tofu (drained & pat dry)- this makes 2 pieces

Tofu Glaze

2 tbsp light soy sauce

2 tbsp sugar

2 tbsp mirin

1/2 tbsp cornstarch + 2 tbsp water (stir to thicken)

The Roasted Tomato Yakimeshi

10 cherry toamtoes

1 tsp tomato sauce

2 tbsp Nuttelex (melted)

2 tbsp Nuttelex

1 small yellow onion (finely chopped)

3 cloves garlic (finely chopped)

1 thumb sized ginger (finely chopped)

1 small carrot (finely diced)

2 shitake mushrooms (finely diced)

1 cup cooked rice

1/2 tbsp mushroom seasoning powder

Salt, pepper & Japanese chilli powder (Shichimi Togarashi) to taste


seaweed flakes

spring onion (finely chopped)

roasted white sesame seeds

mini red radish (finely diced)


To Make the Roasted Tomato Yakimeshi

1Coat cherry tomatoes with 2 tbsp of melted Nuttelex & slow roast in a preheated oven at 170° for 30mins. Remove tomatoes & blend till puree

2In a heated oiled pan, stir fry onions & garlic till fragrant. Add in carrots, mushrooms & continue to stir fry for 1-2 mins

3Next add in tomato puree, tomato sauce & mushroom seasoning powder. Stir-fry till tomato mixture is slightly reduced then stir in rice so it is all well combined. Lastly, add 2 tbsp of Nuttelex and mix through so rice is coated, and continue till cooked through. Then season to taste with salt, pepper & chilli and set aside – keeping warm

To Make the Tofu Pockets

1Cut tofu block into half and pat dry

2Gently scoop out some of the tofu from the inner sides of each halved piece of tofu to form a pocket

3Shallow fry all sides of tofu on a heated oiled pan until golden brown. Set aside. Keep pan (unwashed) for next step

Make the Glaze & Assemble

1In the same heated pan you used for the tofu pockets above, combine the light soy sauce, sugar & mirin. Cook for 1-2 minutes then stir in the cornflour mixture till it thickens to form a glaze. Then add tofu pockets and coat with the glaze, set aside

2To assemble, gently fill the tofu pockets with the Tomato Yakimeshi mix then top with seaweed, sesame seeds, spring onions, red radish & serve