This vegan tamagoyaki bento box is packed with nutrients, and a rainbow of colors, tastes and textures make it fun to eat.
For Vegan Tamagoyaki 170 grams silken tofu 35 grams short grain rice flour 28 grams chickpea flour 1 gram dried shiitake 3/4 cup water 1 tablespoon vegetable oil 4 grams sweet corn powder 2 teaspoons sugar 1 teaspoon soy sauce 1/2 teaspoon konbu cha 1/4 teaspoon salt 1/16 teaspoon turmeric (optional) Click the button below for links to recipes for the other bento items.
Add all of the ingredients to a beaker or blender and and use a microplane to grate the dried shiitake mushroom into the mixture.
Puree the mixture using a stick blender, full-size blender, or food processor.
Preheat a non-stick tamagoyaki pan over medium-low heat until hot, and use a oil soaked paper towel to grease it.
Pour in just enough of the tamagoyaki mixture to cover half of the pan, and then tilt the pan to swirl the mixture out towards the edges.
When the tamagoyaki starts to brown around the edges, roll it up from one side of the pan to the other.
Repeat this process until your tamagoyaki has reached your desired size.
Shape the tamagoyaki as you go by pressing it into the edges of your pan with a spatula. It's also important to brown each layer well so it doesn't stick.
Slice the tamagoyaki into 1/4-inch thick slices and pack it into your bento box.