Plant-Based Soboro Don

Ingredients

• 3.5 ounces (100 g) komatsuna (Japanese mustard spinach; see Note ) or spinach, rinsed and cut into 2-inch (5 cm) pieces
• 2 teaspoons canola oil
• ½-inch (1.25 cm) piece ginger, cut into ⅛ -inch (3 mm) slices
• 1⅓ cups (150 g) plant-based ground meat or rehydrated textured vegetable protein (TVP)
• 3 to 4 tablespoons Miso Glaze ( here )
• 3.5 ounces (100 g) firm tofu, crumbled
• 3 tablespoons plus 1 teaspoon plant-based cream
• 2 pinches of kala namak
• 2 pinches of salt
• Pinch of turmeric
• 1½ cups (300 g) cooked Japanese rice ( here )
• ¼ cup (60 ml) Ponzu Sauce ( here )

Instructions

1. 1Bring a medium pot of water to a boil over high heat. Add the komatsuna and cook for 2 minutes, then drain and rinse under cold water to stop the cooking process. Squeezing out excess water prevents a soggy bowl.
2. 2Heat 1 teaspoon of the oil in a skillet over medium heat. Sauté the sliced ginger for 1 minute, then stir in the plant-based ground meat and cook according to the package instructions.
3. 3Once the meat is well browned, reduce the heat. Stir in the miso glaze until well combined, then transfer the mixture to a bowl and set aside.
4. 4Pour the remaining 1 teaspoon of oil into the empty skillet and add the crumbled tofu. Sauté over medium heat until golden brown.
5. 5Turn down the heat and stir in the plant-based cream, kala namak, salt, and turmeric. Simmer for about 4 minutes until the tofu absorbs the liquid.
6. 6Divide the cooked Japanese rice evenly between two serving bowls.
7. 7Arrange the toppings over the rice in three distinct stripes. Spoon the blanched spinach over one third, the glazed ground meat over the middle third, and the scrambled tofu over the final third. Drizzle the ponzu sauce directly over the spinach and garnish with beni shoga.

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