Countries 
VEGAN TAMAGOYAKI
Equipment
- Non-stick
frying pan - Mixing
bowl - Whisk
- Spatula
Ingredients
- 1 cup firm tofu
- 1/4 cup chickpea flour
- 1/4 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1/2 tablespoon maple syrup
- 1/4 teaspoon turmeric
- Salt and pepper to taste
- 1 tablespoon vegetable oil for cooking
Instructions
- In a mixing bowl, crumble the tofu with a fork or your hands.
- In a separate bowl, whisk together the chickpea flour and water until smooth.
- Add the chickpea flour mixture to the tofu along with nutritional yeast, soy sauce, maple syrup, turmeric, salt, and pepper. Mix well.
- Heat a non-stick frying pan over medium heat and add 1 tablespoon of vegetable oil.
- Pour a quarter of the tofu mixture into the pan and spread it out into a thin layer.
- Cook for about 2-3 minutes or until the bottom is golden brown, then use a spatula to flip the tamagoyaki and cook the other side for another 2-3 minutes until golden brown.
- Repeat with the remaining mixture, making sure to oil the pan between each batch.
- Once all the tamagoyaki is cooked, slice it into bite-sized pieces and serve hot or cold as desired.
Notes
NUTRITIONAL FACTS:
Calories: 105 | Total Fat: 6g | Total Carbohydrates: 6g | Dietary Fiber: 3g | Protein: 7g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
