Vegan Japanese Tamagoyaki Scramble
Ingredients
- 1 sheet yuba (10g dry or 60g fresh)
- 1/4 cup silken tofu (60g)
- 3 tbsp liquid of choice (e.g., cashew milk, soy milk, oat milk or water, 45g)
- 2 tbsp chickpea, white rice or brown rice flour (20g)
- 1 tsp soy sauce (5g, tamari for gluten free)
- 1/2 tsp kombu dashi granules (or 1 tsp miso paste)
- 2 tsp mirin (10g)
- 2 tsp sugar (10g)
- 1/8 tsp baking powder
- 1/4 tsp black salt
- pepper to taste
Optional add-ins
- 2 tsp nutritional yeast (8g)
- 1 tbsp vegan kewpie mayo
- pinch of turmeric
Garnish
- kizami nori
- soy sauce
- scallions
- sesame seeds
Preparation
If using dried yuba, rehydrate in hot water for 3-5 minutes and roughly tear into smaller pieces about palm-sized.
Blend the silken tofu, soy milk, flour, soy sauce, dashi, mirin, sugar and baking powder until smooth to create the eggy sauce that also scrambles.
Heat a pan over medium heat and add oil or vegan butter.
Add the silken tofu mixture and place the yuba pieces on top.
Let it cook for about 1-2 minutes without touching it.
Once the edges start to look cooked, use chopsticks or a spatula and push the edges toward the middle.
Reduce the heat to low and cook for another 30-45 seconds, pushing the egg mixture every few seconds until desired consistency.
Using your fingers, pinch the black salt on top.
Remove from the stove and serve over rice or on the side. Enjoy!
