Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Japanese Tofu Pot-Au-Feu (Yuki Nabe)

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"The Japanese have a very simple and health-conscious tofu recipe called yuki nabe ('snow pot') which can be loosely translated as tofu pot-au-feu. By just adapting the dashi soup stock to a vegan seaweed dashi, vegans and vegetarian can enjoy it! You can find my vegan Japanese dashi stock recipe on this site. Ask the guests to serve themselves with a ladle into individual bowls. Eat with a Chinese soup spoon ('renge' in Japanese)."
Added to shopping list. Go to shopping list.


25 m servings 93
Original recipe yields 5 servings (5 cups)


{{model.addEditText}} Print
  1. Place daikon in a colander and press down lightly to drain excess water.
  2. Bring dashi to a boil in a large Japanese nabe or pot over medium heat. Add daikon; return to a boil. Add tofu, bring to a boil, and reduce heat to low. Add mitsuba and salt.


  • Cook's Note:
  • Have some grated lime skin, grated fresh ginger, and even grated wasabi ready in small dishes for adults wishing for some more zip!

Nutrition Facts

Per Serving: 93 calories; 3.8 4.1 10.4 2 1327 Full nutrition

Explore more


Read all reviews 0