4.7 from 6 votes
Vegan Tamagoyaki
This Vegan Tamagoyaki recipe makes for a convincing plant-based substitute that's perfect for packing into a vegan bento box lunch. Packed with a few other side dishes like sesame spinach and quick-pickled cauliflower, this colorful bento box is a fun meal that's easy to eat on the go.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
93 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 1 gram dried shiitake mushrooms ½ small mushroom
- 170 grams silken tofu
- 35 grams rice flour ~¼ cup, short grain
- 28 grams chickpea flour (~¼ cup)
- ¾ cup water
- 1 tablespoon vegetable oil (plus more for cooking)
- 4 grams corn powder ~1 tablespoon, sweet
- 2 teaspoons cane sugar evaporated
- 1 teaspoon soy sauce
- ½ teaspoon konbu cha
- ¼ teaspoon salt
- 1/16 teaspoon Turmeric (optional)
Instructions
- Use a Microplane or clean spice grinder to grind the dried shiitake mushroom into a powder.
- Add the shiitake mushroom powder and all of the other ingredients into a blender, food processor, or beaker. Puree the mixture until smooth. It should have the consistency of a beaten egg. If the mixture is too thick, add water a little at a time until it's the right viscosity.
- Add a few teaspoons of oil to a small bowl. Fold up a quarter of a paper towel into a small pad, and soak it in the bowl of oil.
- Heat a non-stick tamagoyaki pan or an omelet pan over medium-low heat until hot. Use the oil-soaked paper towel to wipe every interior surface of the pan.
- Pour enough of the tamagoyaki mixture into the center of the pan to coat about half of the pan, and then quickly swirl it around the pan to create a thin, even layer.
- Let this cook undisturbed until the edges of the sheet start to brown. The mixture is gooey when lightly cooked, so it is essential to thoroughly brown each layer to give it the right texture. Use an oiled spatula to roll the sheet up to one side of the pan.
- Wipe the pan down again with the oiled paper towel and then add some tamagoyaki mixture and swirl it around to coat the pan.
- When the edges start to brown, roll the Tamagoyaki beginning from the side with the previous roll.
- Repeat the last two steps until you Tamagoyaki is the desired size. Next, transfer the tamagoyaki to a plate or cutting board and let it cool completely before cutting it.
Cup of Yum
Nutrition Information
Calories
93kcal
(5%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
244mg
(10%)
Potassium
161mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 93
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 244mg | 10% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.