Vegan Tamagoyaki

Vegan Tamagoyaki is a delightful Japanese omelette made without eggs, featuring a fluffy texture and a subtly sweet flavor. This plant-based twist on a traditional breakfast dish is perfect for a light and satisfying morning meal.

Ingredients

• Silken tofu - 200 grams
• Nutritional yeast - 2 tablespoons
• Cornstarch - 2 tablespoons
• Turmeric powder - 1/2 teaspoon
• Soy sauce - 1 tablespoon
• Maple syrup - 1 teaspoon
• Water - 4 tablespoons
• Salt - 1/4 teaspoon
• Black pepper - a pinch
• Vegetable oil - for frying

Steps

1. In a blender, combine the silken tofu, nutritional yeast, cornstarch, turmeric powder, soy sauce, maple syrup, water, salt, and black pepper. Blend until smooth and creamy.
2. Heat a non-stick frying pan over medium heat and lightly coat it with vegetable oil.
3. Pour a thin layer (about 1/4 of the mixture) into the pan, tilting to spread it evenly. Cook for about 2-3 minutes until the edges start to firm up.
4. Using a spatula, carefully roll the omelette towards the edge of the pan. Push the rolled omelette to the side of the pan.
5. Add another layer of the tofu mixture to the pan, lifting the rolled omelette so the new layer can flow underneath. Cook for another 2-3 minutes.
6. Repeat the rolling and adding process until all the mixture is cooked and rolled into a log shape.
7. Remove from the pan and let it cool slightly before slicing into bite-sized pieces.
8. Serve warm, garnished with chopped green onions or sesame seeds if desired.

Nutrition

• Calories: 120
• Protein: 9 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from silken tofu.
• Contains essential vitamins and minerals from nutritional yeast.

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