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How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!


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Eggless Tofu Muffins (Vegan/Vegetarian)

Have you ever thought “NO-EGG TOFU muffins” are good? Well, if you have’t, this muffins may blow you away! Tastes amazingly delicious and  1 muffin has only 164 kcal!!

I experimented so many times to get them the right texture and taste, and this is the best. You won’t taste or smell the tofu when you eat. But if you are really really sensitive to tofu aroma, you can add some squeezed lemon juice to the tofu paste to get rid of the smell completely.

Detailed and visual instructions can be found in the recipe PDF: Eggless Tofu Muffins

Here is a tip for storing: After baking, let it cool and wrap each with freezer-safe wrapper. Keep in the freezer and use within 3 weeks. Before you eat, leave the wrapped muffin out to thaw at room temperature for 3 to 4 hours.



My very first cookbook Bento for Beginners: 60 Recipes for Easy Bento Box Lunches is now available on Amazon!!

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In Japan, it is common to add “Tofu” to some dishes as an ingredient, such as hamburger steak, meatball, pancakes, and so on. It makes the dishes healthier and it requires fewer ingredients.

To make muffins healthier, I use almond milk, a combination of dark brown sugar and white sugar, a combination of all-purpose flour and whole wheat flour, and coconut oil. You can use any kind of milk, sugar and vegetable oil as a substitute.

I hope many people can enjoy these muffins! They are also great for people with egg allergies because they contain no eggs or egg products. These muffins are a healthy and delicious treat!


{Ingredients (12 muffins)}

4 Tbsp. Margarine

2 Tbsp. Vegetable Oil (I used Coconuts Oil)

35 oz. (¼ pack) Tofu

1 cup Sugar (I used ½ cup White Sugar and ½ cup Dark Brown Sugar)

¾ cups All Purpose Flour

¾ cups Whole Wheat Flour

1 tsp. Vanilla Extract

1 tsp. Baking Powder

150 ml Soy Milk


Here is my recipe in PDF: Eggless Tofu Muffins


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Delicious Vegetarian Pan Fried Nuggets (Vegetarian)

Today I introduce you to “Delicious Vegetarian Pan Fried  Nuggets” made from soybean powder. In Japan, we call the soybean powder “Dried Okara” and use it for many recipes as a meat substitution, to make the dish extremely healthy and to increase the amount of food in the dish. For example, We add Okara or we substitute it for the meat when we mix meat balls, hamburger steak,…etc. Of course we use Okara by itself in some recipes too.

This is Dry Okara I used in this recipe.

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Okara is made while making tofu so it is high in protein, fiber, vitamins and Calcium. In Japan there is fresh Okara but it lasts only a few days so recently we have tended to use Dried Okara. When you use Okara for cooking, mix it with water. It is going to have a hard mashed potato texture, and it has no smell and no taste. That is why using Okara doesn’t change the taste of dishes and why we use it a lot.

In this recipe, I use only 3 main ingredients, Okara, Tofu and grated cheese. If you like to add meat, you can just add it to this recipe or you can use your favorite ground meat instead of tofu. If you don’t like tofu aroma very much, you can add some lemon juice. This makes the dish have less of a tofu aroma.

The recipe is very easy.

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Soak Okara into water.

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Mix every ingredient.

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Make into a nugget shape and cook in a pan.

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{Ingredients (15 pieces)}
*Click BLUE TEXT to link to the product on Amazon*

½ cup Dry Okara

¾ cup Water

7 oz. (Half Pack) Firm Tofu

½ tsp. Salt

1 Tbsp. Flour

1 Tbsp. PANKO or Bread Crumbs

1 Tbsp. Grated Parmesan Cheese

2 Tbsp. Vegetable Oil (for pan-frying)


Detailed and visual instructions can be found in the recipe PDF: Delicious Vegetarian Pan Fried Nuggets