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japanese scrambled eggs over a bed of rice in a bowl topped with nori and a spoon inside the bowl

Tamagoyaki Scramble


  • Author: Lisa Kitahara
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x

Description

Japanese scrambled eggs made vegan using yuba and an eggy sauce! Perfectly sweet n’ savory, soft & runny.


Scale

Ingredients

Optional Add-ins

Garnish


Instructions

  1. If using dried yuba, rehydrate in hot water for 3-5 minutes. Roughly tear the yuba into smaller pieces, about a palm sized.
  2. 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.
  3. 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. 
  4. Remove from stove and serve over rice or on the side. Enjoy!

Notes

  • Helpful Equipment: non-stick frying pan, spatula, cooking chopsticks, blender 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
  • Category: breakfast
  • Method: stove top
  • Cuisine: vegan, gluten free, japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 252g
  • Sugar: 14.3g
  • Sodium: 587mg
  • Fat: 6g
  • Saturated Fat: 1.4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0
  • Carbohydrates: 30.4g
  • Fiber: 4.3g
  • Protein: 19.3g
  • Cholesterol: 0

Keywords: vegan scrambled eggs, japanese scrambled eggs, vegan tamagoyaki