VEGAN JAP TAMAGOYAKI SCRAMBLE 🍜🍱 Japanese Scrambled Eg

VEGAN JAP TAMAGOYAKI SCRAMBLE 🍜🍱 Japanese Scrambled Eggs made vegan using yuba, eggy sauce and all the flavourful seasonings that typically go into tamagoaki. 😍 RECIPE @okonomikitchen BELOW πŸ‘‡πŸ‘‡
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πŸ“‹ Ingredients:⠀⁠
egan Japanese Tamagoyaki Sramble (Yuba) by @okonomikitchen 🧑

INGREDIENTS
1 sheet yuba (10g dry or 60g fresh)
1/4 cup silken tofu (60g)
3 tbsp liquid of choice (ie. 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 (makes it extra creamy)
pinch of turmeric (for colour)
Garnish
kizami nori (cut up seaweed)
soy sauce
scallions
sesame seeds

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πŸ‘©β€πŸ³ METHOD
If using dried yuba, rehydrate in hot water for 3-5 minutes. Roughly tear the yuba into smaller pieces, about a palm sized.
Blend the silken tofu, soy milk, flour, soy sauce, dashi, mirin, sugar and baking powder until smooth. This will be our 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 β€œegg” 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!

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