Egg-Free Tamagoyaki

Name: Egg-Free Tamagoyaki
Yield: 1 serving (about 5.3 oz)
Cuisine: American
Ingredients: 1 pack (about 5.3 oz) firm tofu; 1/2 teaspoon butter; 1 pinch black salt; 1 dash turmeric; 2 teaspoons water-mixed potato starch (sweet potato starch); 3 tablespoons shredded cheese

swwweeeeet @cook_40099089

Egg substitute
Black salt can give it an egg-like flavor.
I used sweet potato starch as a binder, but potato starch or cornstarch can also be used.
Origin of this recipe
For egg allergies
Black salt can give it an egg-like flavor.
I used sweet potato starch as a binder, but potato starch or rice flour would also work.

swwweeeeet @cook_40099089

Saved

Ingredients

1 serving (about 5.3 oz)

1 pack(about 5.3 oz) firm tofu
1/2 teaspoonbutter
1 pinchblack salt
1 dashturmeric
2 teaspoonswater-mixed potato starch (sweet potato starch)
3 tablespoonsshredded cheese

Saved

Steps

1

Dissolve the potato starch in a small amount of water.
2

In a frying pan, crumble the firm tofu and sauté with butter.
3

Adjust the flavor with black salt, add turmeric for color, and mix in the cheese. Adding oregano might give it a more authentic taste.
4

Transfer an appropriate amount to a tamagoyaki pan and slowly roll it from the edges while cooking. (If you add it all at once, it might overflow.)
5

Once the cheese and potato starch are cooked and browned, it will firm up, so continue to slowly cook and roll it.