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Vegan Tamagoyaki (Japanese Rolled Omlette)

yield: 2 total time: 15 minutes
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Ingredients

  • 170 grams silken tofu
  • 2 tablespoons nagaimo grated*
  • 1 tablespoon Japanese soy sauce
  • 1 tablespoon mirin
  • 1/4 cup kombu dashi stock
  • 1/2 cup water
  • 1 tablespoon cane sugar
  • 1/2 cup flour mung bean
  • 2 tablespoons rice flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon nutritional yeast 5g, optional
  • 1/2 teaspoon black salt
  • 1/3 teaspoon salt
  • 1 pinch turmeric optional for colour
  • 200 grams silken tofu
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1/2 cup flour split mungbean
  • 2 tablespoons rice flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon nutritional yeast 5g, optional
  • 1/2 teaspoon black salt
  • 1/3 teaspoon salt
  • 1 pinch turmeric optional for colour

Nutrition

  • Calories : 530 calories
  • Carbohydrate : 85 grams
  • Fat : 10 grams
  • Fiber : 4 grams
  • Protein : 25 grams
  • SaturatedFat : 2 grams
  • Sodium : 2570 milligrams
  • Sugar : 13 grams
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