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Japanese bento box lunch with vegan tamagoyaki, pickled cauliflower, sesame spinach, and stir-fried burdock with carrots.

Vegan Tamagoyaki

This Vegan Tamagoyaki recipe makes for a convincing plant-based substitute that's perfect for packing into a vegan bento box lunch. Packed with a few other side dishes like sesame spinach and quick-pickled cauliflower, this colorful bento box is a fun meal that's easy to eat on the go.
Course Side Dish
Cuisine Japanese
Level Beginner
Main Ingredient Tofu
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 93kcal



  • 1 gram dried shiitake (1/2 small mushroom)
  • 170 grams silken tofu
  • 35 grams short grain rice flour (~1/4 cup)
  • 28 grams chickpea flour (~1/4 cup)
  • ¾ cup water
  • 1 tablespoon vegetable oil (plus more for cooking)
  • 4 grams sweet corn powder (~1 tablespoon)
  • 2 teaspoons sugar
  • 1 teaspoon soy sauce
  • ½ teaspoon konbu cha
  • ¼ teaspoon salt
  • 1/16 teaspoon turmeric (optional)


  • Use a Microplane or clean spice grinder to grind the dried shiitake mushroom into a powder.
    1 gram dried shiitake
    Grating dried shiitake mushrooms into a powder.
  • Add the shiitake mushroom powder and all of the other ingredients into a blender, food processor, or beaker. Puree the mixture until smooth. It should have the consistency of a beaten egg. If the mixture is too thick, add water a little at a time until it's the right viscosity.
    170 grams silken tofu, 35 grams short grain rice flour, 28 grams chickpea flour, 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
    Pureeing tamagoyaki mixture until smooth.
  • Add a few teaspoons of oil to a small bowl. Fold up a quarter of a paper towel into a small pad, and soak it in the bowl of oil.
    Preparing oil soaked paper towel to grease pan.
  • Heat a non-stick tamagoyaki pan or an omelet pan over medium-low heat until hot. Use the oil-soaked paper towel to wipe every interior surface of the pan.
    Greasing tamagoyaki pan.
  • Pour enough of the tamagoyaki mixture into the center of the pan to coat about half of the pan, and then quickly swirl it around the pan to create a thin, even layer.
    Spreading vegan tamagoyaki mixture in pan.
  • Let this cook undisturbed until the edges of the sheet start to brown. The mixture is gooey when lightly cooked, so it is essential to thoroughly brown each layer to give it the right texture. Use an oiled spatula to roll the sheet up to one side of the pan.
    Rolling up vegan tamagoyaki.
  • Wipe the pan down again with the oiled paper towel and then add some tamagoyaki mixture and swirl it around to coat the pan.
    Plant-based Japanese tamagoyaki rolled omelet.
  • When the edges start to brown, roll the Tamagoyaki beginning from the side with the previous roll.
    Rolling layers of tamagoyaki
  • Repeat the last two steps until you Tamagoyaki is the desired size. Next, transfer the tamagoyaki to a plate or cutting board and let it cool completely before cutting it.
    Finished plant-based tamagoyaki.


Calories: 93kcal | Carbohydrates: 15g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 244mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg