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 👇👇
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egan Japanese Tamagoyaki Sramble (Yuba) by @okonomikitchen 🧡
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
2 tsp nutritional yeast (8g)
1 tbsp vegan kewpie mayo (makes it extra creamy)
pinch of turmeric (for colour)
kizami nori (cut up seaweed)
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 “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!
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