Vegan King Oyster Scallop Bowls


Thomas, the blogger behind Full Of Plants shares lots of plant-based delicious recipes like this Vegan King Oyster Scallop Bowls. We loved it and hope you will enjoy it too!

King Oyster Scallop Buddha Bowls

The texture of king oysters resembles the texture of scallops, with a “meaty” texture. Be aware they take a long time to cook though, something like 8-10 minutes in a skillet.

King oyster are first marinated in water flavored with seaweed flakes, soy sauce and lemon juice to give them a light “sea” flavor. After about 15 minutes they are sautéed in a skillet until soft and browned on each side. I recommend keeping the marinade and drizzle it on the mushrooms after cooking to add even more taste.

King Oyster Scallop Buddha Bowls

Tofu is also marinated in a mix of soy sauce, sesame oil, maple syrup and peanut butter. Plus sriracha to add some heat.

For the greens and grains I went with baby bok choy and buckwheat noodles, feel free to use what you have on hand, like spinach or kale, and quinoa or brown rice, it’s up to you. These bowls are super flavorful and if you have never tried king oyster I can only suggest you do, you won’t be disappointed!




  • 1 cup water
  • 2 tsp seaweed flakes
  • 1 tsp soy sauce
  • 1 tbsp lemon juice
  • 3 king oyster mushrooms, brown tops removed


  • 7 ounces extra firm tofu
  • 1 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil (or other oil)
  • 1/2 tsp sriracha


  • 5 ounces soba noodles (can be replaced with brown rice, quinoa, etc)
  • 2 bunches of baby bok choy, or spinach, or kale
  • 1 clove of garlic, finely chopped
  • salt, pepper to taste
  • chive, chopped (optional)


  1. The easiest way to have everything ready and still warm when serving is to let the the king oyster mushrooms and tofu marinade while you prepare the greens and grains. Then cook the mushrooms and tofu just before serving.


  1. Combine the water, seaweed flakes and soy sauce in a small saucepan.
  2. Heat over medium heat and bring to a boil. As soon as it boils, remove from heat and let cool 10-15 minutes before stirring in the lemon juice. Discard the seaweed and set aside.
  3. Rinse the king oyster mushrooms and dry them well with a paper towel. Slice each into 3-4 large pieces, and add them to the saucepan. Let the mushrooms marinate for 20-30 minutes. In the meantime, prepare the tofu marinade.
  4. Drain the king oyster but keep the marinade, we will use it later to drizzle the cooked mushrooms for added flavor.
  5. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the king oyster mushrooms and cook each side for 4-5 minutes, until soft and golden brown. Remove from heat and cover to keep warm.


  1. In a large bowl, combine the peanut butter, soy sauce, maple syrup, sesame oil and sriracha.
  2. Drain the tofu well. Line a plate with paper towel, place the tofu on top, add another layer of paper towel and place something heavy on top, like an iron skillet for example. Press the tofu for 10-15 minutes. Cut it into cubes and add it to the marinade, stir to coat and let marinade for at least 20-30 minutes.
  3. Heat a tablespoon of oil in a large skillet over medium heat. Add the tofu with the marinade and shallow-fry for 3-4 minutes, stirring regularly to make sure the tofu doesn’t burn or stick to the skillet.
  4. Remove from heat and cover to keep warm.


  1. Bring a pot of salted water to a boil and cook noodles according to the package instructions. Drain and drizzle with sesame oil, stir to coat.
  2. For the greens, you can either steam them for 5-7 minutes, or sauté with some oil in a large skillet. Once you greens are cooked, stir in the chopped garlic and season with salt and pepper.


  1. Divide the noodles into 3 bowls, add the baby bok choy or spinach and top with tofu and king oyster scallops. Top with chopped chives and serve immediately.

King Oyster Scallop Buddha Bowls