egg rice

Japanese Scrambled Eggs made vegan using yuba, eggy sauce and all the flavourful seasonings that typically go into tamagoaki (Japanese rolled omelette). This tamagoyaki scramble is sweet, savory, soft & wonderfully delicious over rice. The perfect quick and easy high protein breakfast!

close up shot of japanese scrambled eggs over rice in a dark brown bowl and nori on top

I have fond memories of Tamagoyaki– it was always one of my all time favourite things to eat growing up. Was also never super crazy about eggs but I was crazy about Tamagoyaki. I looked forward to Japanese school every Saturday for my mom’s bento lunches just for her Tamagoyaki.

If you’re unfamiliar, Tamagoyaki is a Japanese rolled up omelette seasoned with mirin, soy sauce and sugar. Japanese omelettes, while easy do take some patience so this is something my mom used to make us to save time: Scrambled Tamagoyaki. She would serve it with toast for my dad and sisters and over rice for her and myself.

Basically, its scrambled eggs plus all of the seasonings used in Tamagoyaki. Since going vegan, I haven’t had it and thats over 10 years! With all the new egg products coming out, it inspired me to make my own vegan version of one of my favourite childhood breakfasts.

ingredients for japanese scrambled eggs in a bowl on a beige backdrop

How to Make Japanese Scrambled Eggs (with Tofu!)

Last year, I experimented with a Tamagoyaki recipe that actually came out quite good, but the texture was slightly off. It was just a bit too thick and I think tightly squeezing it with the rolling mat (like you typically do) made it almost too dense. I used that recipe to make a scramble instead and it was shockingly like the real thing,

The Ingredients

  • Yuba (bean curd skin): This is what gives this scrambled eggs soft curds like real eggs do. Yuba can easily be found at your local asian grocery store or amazon either dry or fresh.
  • Silken tofu: Makes the ‘egg’ soft and and slightly fluffy like real eggs.
  • Soy milk or water: Some liquid to thin out the batter a bit.
  • Seasonings: soy sauce, dashi, mirin, sugar and black salt for an eggy taste.
  • Chickpea OR Rice flours: I know a lot of people (including myself at first) don’t like the chickpea flour taste so rice flours is a great substitute but do yield slightly different textures:
    • Chickpea Flour: The highest in protein, gives it a slightly cooked consistency but still fluffy.
    • White Rice Flour: My personal choice. It gives a slightly softer and lighter texture but with that still runny smooth consistency.
    • Brown Rice Flour: Similar to white rice flour but just slightly more dense. Depending on the brand, it can be a bit gritty so be sure to use fine brown rice flour.

You can get away without adding the dashi and black salt but don’t skip the soy sauce, mirin and sugar. For more flavour, you can also use nutritional yeast. Somedays, my mom would also add in a bit of kewpie mayo (they sell vegan versions now!) for extra richness.

yuba bean curd rehydrated in a white bowl

How to Scramble Tofu “Eggs” + Tips

After you blend the egg mixture, heat up a medium sized pan over medium heat and add some oil. While you can make this without oil on a really good non-stick pan, the oil adds richness and cooks up the scrambled eggs much more deliciously so I don’t recommend skimping out.

Pour the egg mixture over the hot pan and then place pieces of yuba on top. Once the edges look cooked, use chopsticks or a spatula to push the edges toward the middle. This will ‘scramble’ the eggs while leaving large curds from both the yuba and actual egg mixture. Turn the heat down to low and let it cook for 30 seconds – 1 minute depending on the consistency of scrambled eggs you like.

  • Tip #1: Add the black salt at the very end once the eggs are just about done cooking. This helps enhance the ‘eggy’ flavour.
  • Tip #2: Don’t swirl the egg too much, you want to kind of leave it as is once you do the first round of pushing the eggs toward the middle. I like my eggs to be slightly runny so I’ll take it off the stove as soon as I see light browning.
  • Tip #3: If you prefer a traditional vegan tofu scramble, use this recipe and just add all the seasonings!
japanese scrambled eggs made with yuba on a black frying pan

While this isn’t EXACTLY the same as real eggs, it has that same soft, slightly fluffy and runny-curdy texture thanks to the yuba. Flavour wise? It’s pretty darn close. Eggy yet savory sweet with a hint of umami coming from the dashi.

Serve over rice (my fav!), toast or have it on the side with your typical breakfast. My family wold pair it with miso soup, onigiri and some seasoned vegetables like this spinach side dish.

I hope you get a chance to try this vegan version of Japanese scrambled eggs and love it as much as my family and I do! It’s such a nostalgic family comfort dish, I’m super excited to finally be able to share a recipe that is close to the original. ♡

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

If you recreate this Vegan Tamagoyaki Scramble 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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japanese scrambled eggs over a bed of rice in a bowl topped with nori and a spoon inside the bowl

Tamagoyaki Scramble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

  • Author: Lisa Kitahara
  • Total Time: 5 minutes
  • Yield: 1 serving 1x


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



Optional Add-ins



  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!


  • 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).
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Category: breakfast
  • Method: stove top
  • Cuisine: vegan, gluten free, japanese


  • 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


japanese scrambled eggs over rice with nori on top

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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. The flavours are fantastic. Compliments for hitting them on the spot!!! I have to admit that I struggled a little with the texture. The yuba is great but somehow the chickpea mix for me is too stoggy. (But it migth be because I am not vegan) Have to say that the flavour is good I have done 2 tries just to see if I could get used to it. Thanks so much for this inspiration!

  2. This turned out great! Black salt at the end is definitely recommended, I topped mine with green onion and sriracha too. 😊

  3. Whoa this was so tasty!! I’ve never eaten eggs before so I don’t have a reference, but now this is what I will think of when I imagine how eggs taste 😀

  4. I made the tonyuu zosui the other day and still had (fresh) yuba left, so I made this as well. Mine came out significantly uglier than these photos (lol) but it tasted great. I’m mentally bookmarking this for a day when I have a lot going on and little time to eat because I made it around 6pm, it’s 9pm now and I’m still super full. I did eat it with about a cup of rice but damn. Definitely recommend this one.

  5. I was craving scrambled eggs,and your recipe did the trick so well! I didn’t have any black salt, but it still had a very eggy consistency and taste. Thank you!!

  6. I looked at your regular scramble and this and I like this one better. I am going to try this both ways, as tamagoyaki and with the correct modifications, as a more traditional scramble. I just love the idea of adding yuba to the mix. Thank you for the fabulous vegan recipes!

  7. Super delicious. The texture of the yuba sheets were on point. The black salt is a must if you like the “eggy” flavor but everything was soooo good. I was out of chickpea flour which I usually use for okonomiyaki or egg foo young. I used mochiko flour instead but will have to try it again when we get chickpea flour again. I also add some crunchy garlic chili oil also.

  8. Oh man! All of your Japanese recipes are taking me back big time! Bachan used to make this for me as an afternoon snack. I was weird and would douse the scramble with black pepper too. Stoked to make this vegan version as I haven’t had eggs in forever. Using yuba is genius!