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.


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

How to Make Tamagoyaki

  1. Make the egg mixture.
  2. Pour a thin layer of egg batter into a oil coated pan and cook until set.
  3. Roll the egg from the top down and then push the egg back to the top.
  4. 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).
  5. 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:


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!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

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rolled omelette on a white plate with grated daikon beside it

Vegan Tamagoyaki (Japanese Rolled Omlette)

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5 from 5 reviews

  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 2 omelettes 1x


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. 


Units Scale

Dashimaki Tamago

Atsuyaki Tamagao

  • 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


  1. Add all of the dashimaki tamago OR atsuyaki tamago ingredients in the order listed to a blender and blend until smooth. Taste and adjust seasonings and salt. 
  2. Heat a pan over medium-low heat. Brush the entire pan with oil. Once the pan is hot, pour a thin layer of the egg mixture into the pan and swirl to coat the entire pan. Cook until the top is set and no longer shiny. Use cooking chopsticks and run it around the edges of the pan to release the egg. Use a spatula or cooking chopsticks and roll the omelette from the top down.
  3. Push the rolled egg back to the top and then brush oil over the entire pan again. Pour a thin layer of the egg mixture over the pan and swirl to coat the entire pan again. Once cooked, roll the omelette from the top down again and then push it back to the top. Repeat this process a total of 6 times. 
  4. For the final round, cook until the outside is slightly browned. Turn off the heat and transfer the tamagoyaki to a bamboo sushi matt. Roll it up and let it rest for 5 minutes to shape and set. 
  5. In the mean time, grate daikon and squeeze out excess liquid. 
  6. Slice the tamagoyaki into 6 equal pieces. Serve with grated daikon, soy sauce and enjoy! 


  • *nagaimo can be replaced with more silken tofu. Reduce 2 tsp of water if using all silken tofu for dashimaki tamago. 
  • **mung bean flour can be replaced with chickpea flour but please note the texture will be slightly different. 
  • Helpful Equipment: tamagoyaki pan, cooking chopsticks, flipper, blender
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: breakfast
  • Method: stove top
  • Cuisine: vegan, japanese


  • Serving Size: 1 serving
  • Calories: 193
  • Sugar: 9.5
  • Sodium: 1232
  • Fat: 2.6
  • Saturated Fat: 0.4
  • Unsaturated Fat: 1.8
  • Trans Fat: 0
  • Carbohydrates: 29
  • Fiber: 2.4
  • Protein: 10.6
  • Cholesterol: 0

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Hi Lisa! Thanks for the recipe 😄 am looking forward to making it, i was wondering if it’s ok for me to use soft tofu instead of silken tofu 😅