High protein 5-minutes Natto Tofu Snack (Vegetarian!)

I made a similar dish with chicken before, but this time I wanted to make a vegetarian version, so I decided to try it with natto instead. Honestly… I thought it turned out pretty good!

But then my husband said, “No one’s going to like that. You have to think about the general audience’s preferences.” 😂 I mean… I kind of agree to some extent. But at the same time, he’s never been a big fan of tofu, natto, or beans in general, whereas I absolutely love them. So I was like, “Don’t yuck my yum just because you don’t like it!”

So here I am sharing the recipe with you guys. 😊 I’m not a vegetarian, so it’s pretty rare for me to make a vegetarian dish. But I’ve found that plant-based proteins are an amazing source of protein, they’re easy to digest, and they keep me feeling full. I definitely want to eat them more often from now on!

• Natto: I’m still getting used to it, to be honest! It has quite a strong smell, so I completely understand why some people aren’t fans. But I honestly think the way you season it makes all the difference. Lately, I’ve been loving it with rice, noodles, salads, and of course, tofu.

• Perilla oil: Perilla oil is made from perilla seeds and has a richer, nuttier flavour with a stronger aroma than sesame oil. You might not love it the first time you try it, but it grew on me so quickly, and now I’m obsessed! It’s also rich in omega-3 fatty acids, which is one of the reasons many health-conscious people choose it over sesame oil.

High protein 5-minutes Natto tofu snack

Recipe by Minseo Kim

0.0 from 0 votes

Difficulty: easy

Servings

1

servings

Prep timeminutes

Cooking time

5

minutes

Calories

297

kcal

Protein

26

g

Carbs

20

g

Fat

15

g

Ingredients

• Silken tofu 300g

• Soy sauce 10g

• Perilla oil (or sesame oil) 5g

• 1 pack of natto (50g)

• Allulose 10g (optional, for more sweetness)

• Optional
  Nori seaweeds, Sesame seeds, Spring onions

Directions

• Microwave the silken tofu for 1 minute 30 seconds.
• Top with the natto, soy sauce, allulose and perilla oil (or sesame oil).
• Finish with nori seaweeds and sesame seeds, then enjoy!

Recipe Video

Notes

• I personally love using perilla oil here because it has a richer, deeper flavour than sesame oil. But if you don’t have it, sesame oil works just as well!
• I used Evergreen silken tofu, but feel free to use any brand of silken tofu you like!