World Vegan Day 2025: Chefs Share Plant-Based Asian Recipes
Image Credit: Guppy, The Grammar Room

Today, on World Vegan Day, the spotlight turns to chefs across India who are redefining what plant-based dining can be: inventive, flavourful, and deeply satisfying. As more people embrace mindful eating, vegan food has evolved far beyond stereotypes, finding its place at the heart of fine dining and comfort cooking alike.

Marking the occasion, two chefs share recipes that capture the beauty of vegan cuisine. Chef Saurabh Sharan, Head Chef at Guppy, brings Japanese precision to his Tofu and Asparagus Steak, glazed with white miso and finished with roasted sesame. The dish is elegant yet hearty, where silken tofu meets crisp asparagus and umami-rich flavours.

Meanwhile, Chef Yohan Todiwala, Head Chef at The Grammar Room, serves up a soul-warming Singaporean Tomato Curry, layered with coconut milk, tangy tomato, and crunchy tofu karaage. It’s comforting, colourful, and full of aromatic depth; a perfect example of how plant-based food can be both wholesome and indulgent.

Image credit: Guppy

Tofu And Asparagus Steak By Chef Saurabh Sharan, Head Chef At Guppy

Ingredients

  • Silken tofu – 1 packet (approx. 400 g), drained and patted dry
  • Asparagus – 12–15 pieces, peeled and cut into four equal-sized pieces
  • Salt – to taste
  • Crushed pepper – to taste
  • Oil – 2 tsp
  • White miso – 10 tbsp
  • Sake – 4 tbsp
  • Mirin – 4 tbsp
  • Sugar – 2 tbsp
  • Spring onion – 3 tbsp, finely chopped
  • Black sesame seeds – 2 tbsp, roasted

Method

1. Prepare the miso glaze: Heat sake and mirin in a pan to burn off the alcohol. Allow to cool slightly, then gradually whisk in the miso and sugar until the sugar is completely dissolved. Set aside.

2. Blanch the asparagus: Bring a large pot of water to a boil. Add asparagus and blanch for 30 seconds. Remove and immediately transfer to ice-cold water to stop the cooking. Drain and pat dry with a paper towel.

3. Prepare the tofu: Cut the tofu into 12 equal “steak” portions (about 30–35 g each). Heat a non-stick pan, add oil, and lightly sear the tofu steaks on both sides until golden.

4. Assemble: Line a baking tray with heatproof butter paper or foil and lightly grease it with butter. Arrange the tofu steaks on the tray. Top each piece with the miso glaze and spread evenly.

5. Add asparagus: Toss the blanched asparagus in a little hot oil, season with salt and pepper, and neatly arrange over the tofu. Lightly glaze again with the sauce.

6. Gratinate: Cook in a preheated oven at 220°C (or in an OTG) until the miso is lightly gratinated.

7. Plate and garnish: Arrange three tofu steaks per plate. Garnish with chopped spring onion and roasted black sesame seeds. Serve hot.

Image credit: The Grammar Room

Singaporean Tomato Curry By  Chef Yohan Todiwala,  Head Chef For The Grammar Room, Khan Market And Gurgaon

Ingredients

  • Hikari cooked rice - 250 gm
  • Pok choy - 15 gm
  • Snow peas - 15 gm
  • Broccoli - 15 gm
  • Garlic chips - 5 gm
  • Fried onion - 10 gm
  • Spring onion - 5 gm
  • Sesame oil - 5 ml
  • Soy sauce gluten-free - 10 gm
  • Sesame seeds, white and black - 5 gm
  • Singaporean tomato curry - 250 gm
  • Tofu karaage - 60 gm

Tofu karaage -

  • Silken tofu - 50 gm
  • Corn flour - 8 gm
  • Ginger powder - 1 gm
  • Salt - 1/2 gm
  • Baking powder - 1/4 gm
  • Sunflower oil - 30 gm

Tomato curry

  • Ginger - 8 gm
  • Garlic - 5 gm
  • Lemon grass - 8 gm
  • Lemon leaf - 3 gm
  • Gluten-free soy sauce -15 gm
  • Olive oil pure - 30 gm
  • Coconut cream - 400 gm
  • Coconut milk - 400 gm
  • Tomato peeled - 100 gm
  • Onion large- 30 gm

Method

Tomato Curry Preparation:

1. Heat olive oil in a pan.

2. Add onion, ginger, garlic, lemongrass, and lemon leaf. Sauté until fragrant.

3. Add chilli paste, miso paste, and tomatoes. Cook until soft.

4. Pour in coconut milk and coconut cream.

5. Simmer until the curry thickens and the flavours combine.

6. Finish with gluten-free soy sauce and a dash of lemon juice.

Tofu Karaage Preparation:

1. Cut the silken tofu into cubes.

2. In a bowl, mix corn flour, ginger powder, garlic powder, salt, and baking powder.

3. Lightly coat the tofu cubes in the mixture.

4. Heat sunflower oil in a pan and shallow-fry the tofu until golden and crisp.

5. Set aside on absorbent paper.

Assembly

1. Warm the cooked rice and place it at the centre of a curry bowl.

2. Pour the hot Singaporean tomato curry around the rice.

3. Arrange the blanched green vegetables (pok choy, snow peas, and broccoli) neatly around the bowl.

4. Add the tofu karaage on top.

5. Garnish with garlic chips, fried onion, spring onion, and sesame seeds.

6. Drizzle a few drops of sesame oil to finish.