Name: Vegan Tamagoyaki (Japanese Rolled Omlette)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: vegan
Ingredients: 3/4 block (170g) silken tofu; 2 tbsp (30g) nagaimo, grated*; 1 tbsp (15ml) Japanese soy sauce; 1 tbsp (15ml) mirin; 1/4 cup (60ml) kombu dashi stock*; 1/2 cup (120ml) water; 1 tbsp (12g) cane sugar; 1/2 cup (60g) mung bean flour**; 2 tbsp (14g) rice flour; 1/4 tsp (2g) baking powder; 1 tsp nutritional yeast (5g), optional; 1/2 tsp black salt; 1/3 tsp salt; pinch of turmeric, optional for colour; 1 block (200g) silken tofu; 1/2 cup (200ml) water; 1 tbsp (12g) sugar; 1/2 cup (60g) split mungbean flour; 2 tbsp (14g) rice flour; 1/4 tsp (2g) baking powder; 1 tsp nutritional yeast (5g), optional; 1/2 tsp black salt; 1/3 tsp salt; pinch of turmeric, optional for colour

Learn how to make Vegan Tamagoyaki (Japanese rolled omelette) with this homemade vegan egg mix. This vegan rolled egg omelette is sweet, savory and perfect for breakfast, as a side dish and to pack in bento lunches!

rolled omelette on a white plate with grated daikon beside it

It’s HERE! Vegan Tamagoyaki.

Growing up I ate tamagoyaki almost everyday! Whether for breakfast, in our bento lunches or as a side for dinner, this dish was a staple at our house. I never ever got tired of it so when I transitioned over to a plant based diet it was a dish I missed dearly. At the time there were no vegan egg substitutes so I tried to create my own vegan egg mixture… but the first time around, it didn’t really turn out as I had hoped. I gave up on it and instead, made a version of tamagoyaki scramble to satisfy my cravings for the time being.

After the launch of JustEgg and seeing how realistic it looked, I became eager to tackle this recipe once again. I revisited my first attempt that I filmed for this video and experimented with a few different ingredients and ratios. Unfortunately, I haven’t been able to try everyones favourite JustEgg yet… but thanks to my friend Lisa’s (TheVietVegan) vegan liquid egg reviews, it helped me develop this vegan rolled omelette recipe.

Texturally, the most difficult part to re-create was that soft-silky texture without it being paste-y or mushy. The thing that JustEgg has that helps produce that texture is the pea protein isolate. I wanted this recipe to be made with ingredients that are easy to find so that was out of the question. Instead, I tinkered with the idea of using nagaimo because it works so well as a egg replacement in okonomiyaki and monjayaki.

What is Tamagoyaki?

Tamago meas egg and yaki translates to fry/grill in Japanese. However, it is not just any ‘fried egg’ but a thick rolled omelette. There are a few tamagoyaki styles but most basic tamgoyaki is sweetened with sugar and seasoned with salt. The texture is soft, fluffy and almost custard-like in the middle. Tamagoyaki is a staple for bento boxes, in sushi and as a protein-rich side dish for Japanese home cooks!

Tamagoyaki Types

The two main styles of tamagoyaki: Atsuyaki Tamago and Dashimaki Tamago. They are both prepared and cooked the same, however the difference lies in the seasoning and the final texture.

Atsuyaki tamago is typically seasoned with sugar and salt. Because of the lower ratio of liquid, the texture is more firm and dense but easier to make.
Dashimaki tamago is seasoned with dashi stock, mirin and sugar. It also has a higher liquid to egg ratio making is softer and fluffier, but a little more difficult to roll.
Kushi dama tamago are tamagoyaki on a skewer that has become popular in recent years.

Today, I’ll be sharing both vegan atsuyaki tamago and dashimaki tamago so you can try them both!

Ingredients (+Substitutions)

Here’s what you’ll need to make this vegan rolled omelette:

Silken tofu: The main component of this vegan omelette which makes for a silky, fluffy and soft vegan egg.
Nagaimo: Gives is that soft egg-y like texture without being paste-y or mushy.
Mung bean flour: Be sure to use fine mung bean flour. I’ve noticed some brands are slightly more gritty than others which will affect the final texture. If you cannot find mung bean flour, you can substitute it with chickpea flour but please note that it will slightly change the texture.
Rice flour: Ensure you are using rice flour and not glutinous rice flour.
Baking Powder: for a bit of fluffiness.
Black salt: gives a egg-y flavour.

Seasonings

Japanese Soy Sauce
Mirin
Kombu dashi broth: or kombu dashi granules dissolved in water.
Sugar

How to Make Tamagoyaki

Make the egg mixture.
Pour a thin layer of egg batter into a oil coated pan and cook until set.
Roll the egg from the top down and then push the egg back to the top.
Re-oil the pan, add egg mixture and cook until set. Then roll omelette from the top down again and then push it back up to the pan. Repeat another 4 times (for a total of 6 rolls).
Place on a bamboo sushi matt and roll to shape and set.

Tips & Tricks for making Tamagoyaki

Oil the pan: Even if your pan is non-stick, oiling the pan will make the process much easier and cleaner.
Use a thin layer of egg mixture: Using too thick of a mixture will make the omelette paste-y in texture.
Use medium-low heat: We want to make sure each layer if fully cooked through! You’ll know when you roll when the top is no longer wet or shiny.

Tamagoyaki Variations

While the standard tamagoyaki is simply just eggs, when making it at home you can add all sorts of fillings to change it up! Here are some suggestions:

roasted seaweed
vegan cheese
vegan salmon flakes
finely chopped veggies

Vegan Egg Q&A

Do I need a tamgoyaki pan to make this? No! You can use a regular round pan and roll it up the same way. The shape will be slightly different and maybe a thinner omelette but still delicious.
Can I make the egg mixture ahead of time / how to store this egg mixture: This egg mixture can be stored in a air tight container for up to 3 days.
Is there anything I can substitute the tofu for? No. This recipe is heavily reliant on tofu for it’s texture… however I am currently experimenting with a mung bean only egg for another variation so stay tuned!

What to serve tamagoyaki with:

SAVE IT FOR LATER! ↓

If you recreate this Vegan Tamagoyaki recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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