2 recettes for Vegan Tamagoyaki

Recipe 1: Tofu-Based Vegan Tamagoyaki

Ingredients:

• 1 block of firm tofu, drained and pressed
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1/4 tsp turmeric powder

Instructions:

1. In a large bowl, crumble the drained and pressed tofu into small pieces.
2. Add cornstarch, soy sauce, sugar, turmeric powder, and mix well until all the ingredients are combined.
3. Heat a non-stick pan over medium heat and add the vegetable oil.
4. Pour a thin layer of the tofu mixture into the pan and spread it evenly.
5. Once the bottom is cooked, use chopsticks to gently roll the tofu mixture into a log shape.
6. Push the log to one side of the pan and pour in another thin layer of the tofu mixture. Spread it evenly and let it cook.
7. Once the bottom is cooked, roll the new layer around the log of the previous layer.
8. Repeat steps 6 and 7 until all the tofu mixture is used up and you have a cylindrical shape.
9. Let the tamagoyaki cool slightly before slicing and serving.

Recipe 2: Chickpea Flour-Based Vegan Tamagoyaki

Ingredients:

• 1 cup chickpea flour
• 1/2 tsp turmeric powder
• 1 tsp soy sauce
• 1 tsp maple syrup
• 1/2 tsp salt
• 1 1/2 cups water
• 1 tbsp vegetable oil

Instructions:

1. In a large bowl, whisk together the chickpea flour, turmeric powder, soy sauce, maple syrup, salt, and water until smooth.
2. Heat a non-stick pan over medium heat and add the vegetable oil.
3. Pour a thin layer of the chickpea flour mixture into the pan and spread it evenly.
4. Once the bottom is cooked, use chopsticks to gently roll the chickpea flour mixture into a log shape.
5. Push the log to one side of the pan and pour in another thin layer of the chickpea flour mixture. Spread it evenly and let it cook.
6. Once the bottom is cooked, roll the new layer around the log of the previous layer.
7. Repeat steps 5 and 6 until all the chickpea flour mixture is used up and you have a cylindrical shape.
8. Let the tamagoyaki cool slightly before slicing and serving.