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Tamago Protein Omelet Japanese Recipe Idea

A vegan Japanese-style tamago omelet made with plant-based egg substitute, seasoning, and served with rice or vegetables.

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • Vegan liquid egg substitute — 1 cup
  • Soy sauce — 1 tsp
  • Maple syrup — 1 tsp
  • Nutritional yeast — 1 tbsp
  • Olive oil — 1 tsp
  • Green onions chopped — 2 tbsp
  • Cooked rice — 1 cup
  • Spinach — 1 cup

Method
 

  1. Whisk vegan egg substitute, soy sauce, maple syrup, and nutritional yeast in bowl.
  2. Heat olive oil in nonstick skillet over medium heat.
  3. Pour thin layer of mixture into skillet.
  4. Cook 1 minute until lightly set.
  5. Roll omelet gently toward one side.
  6. Add another thin layer of mixture and cook again.
  7. Repeat layering and rolling until mixture finishes.
  8. Cook spinach briefly in skillet.
  9. Slice omelet into pieces.
  10. Serve with rice and spinach.

Notes

Nutritional values (per serving)

Calories: 210
Total Fat: 6g
Saturated Fat: 1g
Carbohydrates: 22g
Fiber: 2g
Protein: 14g

Vitamins and minerals (per serving)

Vitamin B12: 25%
Iron: 10%
Calcium: 12%
Vitamin A: 20%
Potassium: 8%

Additional notes / tips

  • Cook layers slowly for smooth texture.
  • Use rectangular pan for traditional shape.
  • Add mushrooms for extra umami.
  • Serve warm for best flavor.
  • Sprinkle sesame seeds before serving.