Delicious Vegan Tamagoyaki Recipe

This vegan twist on the classic Japanese omelet uses chickpea flour and silken tofu, creating a delightful dish that s both nutritious and satisfying. Perfect for breakfast or a special brunch!

Ingredients

• 2/3 cup (73g) chickpea flour
• 16 ounces (454g) silken tofu
• 2/3 cup (90g) white or brown rice flour
• 1 3/4 cup (415ml) water
• 2 1/2 tablespoons extra virgin olive oil, plus more for cooking
• 3/4 teaspoon fine grain sea salt
• 2 tablespoons dried onion flakes
• 1 tablespoon curry powder, or more to taste
• 1/2 cup chopped scallions
• 1/2 cup fresh herbs, chopped (cilantro, basil, chives, etc.)
• 1 serrano chile, seeded and minced

Instructions

1. In a blender, combine the chickpea flour, silken tofu, rice flour, water, olive oil, salt, onion flakes, and curry powder. Blend until silky smooth, adjusting with water if necessary to achieve a beaten egg consistency.
2. Stir in the chopped scallions, fresh herbs, and minced serrano chile. Let the mixture sit for 10 minutes.
3. Lightly oil your pan and place it over medium heat. Stir the tamagoyaki mixture well, then pour enough to cover half the pan surface.
4. Swirl the mixture to cover the pan in a thin layer. Allow it to cook until it sets and begins to brown on the bottom.
5. Using a wide, oiled spatula, gently roll the cooked layer to one side of the pan. If needed, add more oil to the exposed part of the pan, then pour in more mixture to create a second layer.
6. Continue the rolling process, repeating until you achieve the desired size of your tamagoyaki. Ensure to brown well on all sides for a colorful finish.
7. Transfer the tamagoyaki to a cutting board and allow to cool completely before slicing with a sharp knife. Wipe the knife between cuts for clean slices.

Nutrition Information

Calories: 191 | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 268mg | Potassium: 339mg | Carbohydrates: 23g | Fiber: 3g | Sugar: 3g | Protein: 7g | Vitamin A: 454IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg

Recipe Cuisine

Japanese

Recipe Category

Vegan & Plant-Based

Keywords

vegan, tamagoyaki, chickpea flour, tofu, healthy breakfast, plant-based, Japanese cuisine

Delicious Vegan Tamagoyaki Recipe

This vegan twist on the classic Japanese omelet uses chickpea flour and silken tofu, creating a delightful dish that is both nutritious and satisfying. Perfect for breakfast or a special brunch!

Ingredients

• 2/3 cup (73g) chickpea flour
• 16 ounces (454g) silken tofu
• 2/3 cup (90g) white or brown rice flour
• 1 3/4 cup (415ml) water
• 2 1/2 tablespoons extra virgin olive oil, plus more for cooking
• 3/4 teaspoon fine grain sea salt
• 2 tablespoons dried onion flakes
• 1 tablespoon curry powder, or more to taste
• 1/2 cup chopped scallions
• 1/2 cup fresh herbs, chopped (cilantro, basil, chives, etc.)
• 1 serrano chile, seeded and minced

Instructions

1. In a blender, combine the chickpea flour, silken tofu, rice flour, water, olive oil, salt, onion flakes, and curry powder. Blend until silky smooth, adjusting with water if necessary to achieve a beaten egg consistency.
2. Stir in the chopped scallions, fresh herbs, and minced serrano chile. Let the mixture sit for 10 minutes.
3. Lightly oil your pan and place it over medium heat. Stir the tamagoyaki mixture well, then pour enough to cover half the pan surface.
4. Swirl the mixture to cover the pan in a thin layer. Allow it to cook until it sets and begins to brown on the bottom.
5. Using a wide, oiled spatula, gently roll the cooked layer to one side of the pan. If needed, add more oil to the exposed part of the pan, then pour in more mixture to create a second layer.
6. Continue the rolling process, repeating until you achieve the desired size of your tamagoyaki. Ensure to brown well on all sides for a colorful finish.
7. Transfer the tamagoyaki to a cutting board and allow to cool completely before slicing with a sharp knife. Wipe the knife between cuts for clean slices.

Nutrition Information

Calories: 191 | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 268mg | Potassium: 339mg | Carbohydrates: 23g | Fiber: 3g | Sugar: 3g | Protein: 7g | Vitamin A: 454IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg

Recipe Cuisine

Japanese

Recipe Category

Vegan & Plant-Based

Keywords

vegan, tamagoyaki, chickpea flour, tofu, healthy breakfast, plant-based, Japanese cuisine

Tips for Perfecting Your Vegan Tamagoyaki

To elevate your vegan tamagoyaki experience, consider the quality of your ingredients. Using fresh herbs and organic chickpea flour can significantly enhance the flavor profile of your dish. For added depth, try incorporating a splash of nutritional yeast into your mixture; it adds a cheesy flavor that complements the savory notes of the curry powder. Pay attention to the consistency of your batter; it should be silky smooth, resembling that of beaten eggs. If the mixture feels too thick, a little extra water can make all the difference. Remember to let your batter sit for a few minutes before cooking, allowing the flavors to meld beautifully.

Serving Suggestions for Vegan Tamagoyaki

Your delicious vegan tamagoyaki pairs beautifully with various sides. Serve it alongside steamed rice, pickled vegetables, or a fresh salad for a well-rounded meal. You can also slice the tamagoyaki into smaller pieces and serve them as an appetizer or part of a bento box. For an extra kick, drizzle some soy sauce or a homemade teriyaki glaze over the top. Garnish with additional fresh herbs or sesame seeds for an appealing presentation and enhanced flavor. Experimenting with different accompaniments can help you discover your favorite combinations!

Storing and Reheating Your Tamagoyaki

If you have leftovers, storing your vegan tamagoyaki properly is crucial to maintaining its texture and flavor. Wrap the cooled tamagoyaki tightly in plastic wrap or store it in an airtight container in the refrigerator for up to three days. When you re ready to enjoy it again, reheat it gently in a non-stick skillet over low heat until warmed through. Avoid using a microwave, as it can make the tamagoyaki rubbery. Enjoying this dish fresh will always yield the best results, but with careful storage and reheating, you can savor its deliciousness later.

FAQs

Can I substitute the chickpea flour?

While chickpea flour is essential for the traditional texture and flavor of tamagoyaki, you can experiment with other flours like lentil flour or even gluten-free blends. However, the results may vary in taste and texture.

Is this tamagoyaki gluten-free?

Yes, this vegan tamagoyaki can be made gluten-free by using gluten-free rice flour and ensuring that all other ingredients, such as the curry powder and olive oil, are gluten-free certified.

Can I make this recipe ahead of time?

Absolutely! You can prepare the batter and even cook the tamagoyaki ahead of time. Just store it properly in the refrigerator, and reheat gently before serving for the best flavor and texture.

What can I serve with vegan tamagoyaki?

Your tamagoyaki pairs well with steamed rice, fresh salads, or pickled vegetables. You can also serve it as part of a larger breakfast spread or a bento box.