Vegan Tamagoyaki
Transform your breakfast or lunch with this innovative Vegan Tamagoyaki recipe—a plant-based take on the classic Japanese rolled omelet. Perfect for vegans and those seeking healthier alternatives, this dish swaps traditional ingredients for chickpea flour, silken tofu, and nutritional yeast, creating a delightfully soft and savory egg-like texture. Flavored with soy sauce, mirin, maple syrup, and kala namak (Himalayan black salt) for a delicate umami profile, this tamagoyaki retains all the charm of its authentic counterpart while remaining completely egg-free. Crafted in a tamagoyaki pan or nonstick skillet, its intricate rolling technique yields a beautifully layered presentation that looks as good as it tastes. Serve it with steamed rice, fresh vegetables, or incorporate it into sushi rolls for a satisfying and healthy meal. Ready in just 30 minutes, Vegan Tamagoyaki is sure to delight your taste buds while showcasing the versatility of plant-based cuisine!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 0.5 cup Silken tofu
- 0.5 cup Unsweetened plant-based milk
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Maple syrup
- 0.5 teaspoon Kala namak (Himalayan black salt)
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Avocado oil (or neutral oil for cooking)
Instructions
In a blender, combine chickpea flour, silken tofu, unsweetened plant-based milk, nutritional yeast, soy sauce, mirin, maple syrup, kala namak, and turmeric powder. Blend until smooth and lump-free. This will form your tamagoyaki batter.
Heat a rectangular tamagoyaki pan (or a nonstick skillet if unavailable) over medium-low heat and lightly grease it with a small amount of avocado oil.
Pour a thin, even layer of the batter into the pan, swirling the pan to coat the bottom evenly. Cook for 1-2 minutes, or until the surface looks set but is still slightly soft.
Using a spatula or chopsticks, gently roll the cooked egg layer toward one side of the pan. Once rolled, push the roll to the edge of the pan.
Lightly grease the empty space in the pan with more avocado oil. Pour another thin layer of batter, lifting the cooked roll slightly so the new batter flows underneath it. Let the new layer cook until set, then roll the existing roll over it.
Repeat this process, greasing the pan and adding more batter, until all the batter is used and a thick rolled omelet is formed.
Remove the tamagoyaki from the pan and let it cool slightly on a cutting board. Once cooled, slice it into even pieces using a sharp knife.
Serve warm or at room temperature. Vegan tamagoyaki pairs well with rice, vegetables, or as a filling for sushi rolls.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 25.2 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 631 mg | 49% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
