Japanese scrambled eggs made vegan using yuba and an eggy sauce! Perfectly sweet n’ savory, soft & runny.
- 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 // see blogpost for textural difference)
- 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)
- 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 stove and serve over rice or on the side. Enjoy!
- 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
Keywords: vegan scrambled eggs, japanese scrambled eggs, vegan tamagoyaki