Vegan Tamagoyaki (Japanese Rolled Omelet)
Create a vegan tamagoyaki with mung beans and tofu, a twist on the classic Japanese rolled omelet, perfect for breakfast, serving as a side, or adding to vegan futomaki sushi.
Servings: 1 omelet
Ingredients
- 3/4 cup medium firm tofu, cubed
- 1/2 cup vegan chick'n broth
- 3 tbsp yellow split mung beans (soaked overnight)
- 3 tbsp rice flour (avoid glutinous sweet rice flour)
- 2 tbsp full-fat coconut milk (canned)
- 2 tbsp granulated sugar
- 1 1/2 tbsp olive oil, plus more for cooking
- 1/2 tbsp ketchup
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp turmeric, optional for colour
Instructions
- Soak the yellow split mung beans on the counter the night before at room temperature.
- Add all the tamagoyaki ingredients in a blender and blend them until you achieve a smooth consistency.
- Heat a pan over medium heat, then brush it with olive oil. Pour a thin layer of tamagoyaki mixture into the pan, swirling to coat it evenly. Cook for 2-3 minutes until the top is set and dry to the touch.
- Roll the omelet from top to bottom with a spatula, then push it back to the top. Brush oil in the pan, pour a thin layer of tamagoyaki mixture, and swirl to coat. Let it cook, roll from top to bottom, and push back up. Continue repeating these steps until you have used up all the mixture.
- Transfer the hot omelet from the pan to a bamboo sushi mat. Roll it tightly using the mat to help maintain its shape. Let it rest for 10 minutes. Slice into 1/2-inch pieces and serve with soy sauce if desired.
Video
Notes
- Brush the pan well with oil before pouring each layer of tamagoyaki mixture to prevent sticking.
- Cook each layer thoroughly, allowing it to cook for 2-3 minutes or until it becomes dry to the touch and loses its shine.
- Embrace imperfection in the first few rolls! The inner layers can be imperfect since you'll add more on top. Keep rolling with confidence!