Vegan Tamagoyaki
Ingredients
-
⅔
cup
chickpea flour
-
16
ounces
silken tofu
-
⅔
cup
white or brown rice flour
-
1 ¾
cup
water
-
2 ½
tablespoons
extra virgin olive oil
-
¾
teaspoon
fine grain sea salt
-
2
tablespoons
dried onion flakes
-
1
tablespoon
curry powder
-
½
cup
chopped scallions
-
½
cup
fresh herbs, chopped
-
1
unit
serrano chile, seeded and minced
Instructions
- Blend the chickpea flour, tofu, rice flour, water, olive oil, salt, onion flakes, and curry powder until smooth.
- Stir in the scallions, herbs, and chile, then let the mixture sit for ten minutes.
- Oil the pan and heat it over medium heat, then stir the mixture well.
- Pour enough mixture to cover half the pan's surface and swirl to create a thin layer.
- Cook until it sets and browns on the bottom, then roll it to one side of the pan.
- Add more mixture for a second layer, swirl to coat, and continue rolling.
- Repeat until the desired size is reached, then brown well on all sides.
- Transfer to a cutting board, cool completely, and slice as desired.
Nutrition Facts (estimated)
Servings
7
Calories
191
Total fat
8g
Total carbohydrates
23g
Total protein
7g
Sodium
268mg
Cholesterol
0mg
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