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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
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 93 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 1 gram dried shiitake (½ small mushroom)
  • 170 grams silken tofu
  • 35 grams short grain rice flour (~¼ cup)
  • 28 grams chickpea flour (~¼ cup)
  • ¾ cup water
  • 1 tablespoon vegetable oil (plus more for cooking)
  • 4 grams sweet corn powder (~1 tablespoon)
  • 2 teaspoons evaporated cane sugar
  • 1 teaspoon soy sauce
  • ½ teaspoon konbu cha
  • ¼ teaspoon salt
  • 1/16 teaspoon Turmeric (optional)

Instructions

    Cup of Yum
  1. Use a Microplane or clean spice grinder to grind the dried shiitake mushroom into a powder.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Wipe the pan down again with the oiled paper towel and then add some tamagoyaki mixture and swirl it around to coat the pan.
  8. When the edges start to brown, roll the Tamagoyaki beginning from the side with the previous roll.
  9. 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.

Nutrition Information

Calories 93kcal (5%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 244mg (10%) Potassium 161mg (5%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 3IU (0%) Vitamin C 1mg (1%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

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.