Brown Rice Flour: Similar to white rice flour but just slightly more dense.It gives a slightly softer and lighter texture but with that still runny smooth consistency. Chickpea Flour: The highest in protein, gives it a slightly cooked consistency but still fluffy.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:.Seasonings: soy sauce, dashi, mirin, sugar and black salt for an eggy taste.Soy milk or water: Some liquid to thin out the batter a bit.Silken tofu: Makes the ‘egg’ soft and and slightly fluffy like real eggs.Yuba can easily be found at your local asian grocery store or amazon either dry or fresh. Yuba (bean curd skin): This is what gives this scrambled eggs soft curds like real eggs do.
I used that recipe to make a scramble instead and it was shockingly like the real thing, The Ingredients 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. Last year, I experimented with a Tamagoyaki recipe that actually came out quite good, but the texture was slightly off.
Super eggy tofu scramble how to#
How to Make Japanese Scrambled Eggs (with Tofu!) 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.
Super eggy tofu scramble plus#
She would serve it with toast for my dad and sisters and over rice for her and myself.īasically, its scrambled eggs plus all of the seasonings used in Tamagoyaki. Japanese omelettes, while easy do take some patience so this is something my mom used to make us to save time: Scrambled Tamagoyaki. If you’re unfamiliar, Tamagoyaki is a Japanese rolled up omelette seasoned with mirin, soy sauce and sugar. I looked forward to Japanese school every Saturday for my mom’s bento lunches just for her Tamagoyaki. Was also never super crazy about eggs but I was crazy about Tamagoyaki.
I have fond memories of Tamagoyaki– it was always one of my all time favourite things to eat growing up.
The perfect quick and easy high protein breakfast! This tamagoyaki scramble is sweet, savory, soft & wonderfully delicious over rice. Japanese Scrambled Eggs made vegan using yuba, eggy sauce and all the flavourful seasonings that typically go into tamagoaki (Japanese rolled omelette).
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