Vegan Tamagoyaki

Discover the plant-based twist on a Japanese classic with this Vegan Tamagoyaki recipe! Made with protein-packed chickpea flour, creamy silken tofu, and the umami-rich flavors of soy sauce and mirin, this vegan omelet is soft, slightly sweet, and delightfully savory. A touch of kala namak brings an authentic "eggy" flavor, while turmeric adds a golden hue reminiscent of traditional tamagoyaki. Carefully cooked in thin layers and rolled to perfection, this recipe replicates the iconic layered texture of the original dish without using eggs. Ideal as a side dish, sushi filling, or a flavorful snack, Vegan Tamagoyaki is a versatile addition to your plant-based repertoire. Ready in just 30 minutes, it’s a must-try for anyone looking for delicious vegan alternatives to Japanese cuisine!

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Repeat this process, greasing the pan and adding more batter, until all the batter is used and a thick rolled omelet is formed.

Step 7

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.

Step 8

Serve warm or at room temperature. Vegan tamagoyaki pairs well with rice, vegetables, or as a filling for sushi rolls.

Nutrition Facts

Serving size	(441.8g)

Amount per serving	% Daily Value*
Calories	914.5

Total Fat 40.9g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1701.6mg	0%
Total Carbohydrate 93.5g	0%
Dietary Fiber 15.9g	0%
Total Sugars 25.2g
Protein 42.6g	0%

Vitamin D 50IU	0%
Calcium 630.7mg	0%
Iron 9.3mg	0%
Potassium 1636.4mg	0%

*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.

Source of Calories

Fat: 40.3%

Protein: 18.7%

Carbs: 41.0%