Lihapiirakka baked in the oven, with golden brown dough, served with filling Oven-baked lihapiirakka Classic tres leches slice, milk-soaked sponge on a white plate Classic Tres Leches Cake Ruisleipä bread served with pumpkin seeds, freshly baked Pumpkin Seed Ruisleipä Probiotic vegetable soup served with kefir, colourful vegetables Creamy probiotic vegetable soup with kefir Tamagoyaki with tofu, omelette with rich tofu filling Tamagoyaki with tofu Cullen Skink served with potatoes, rich fish flavours Cullen skink Daab Chingri prawns with garam masala, served with coconut milk and fresh coriander Daab Chingri with garam masala (Bengali prawn curry) Pecan panna cotta served Pecan and Honey Panna Cotta Bourbon vanilla croissants served Bourbon vanilla & white chocolate croissants Sweet and sour pomegranate seeds served Sweet and Sour Pomegranate Seeds Paneer Thepla made with gluten-free dough, served with fresh spices and yoghurt Paneer thepla (gluten-free) Sambar with mixed vegetables served alongside rice and vegetable side dish Authentic South Indian mixed vegetable sambar Orange chocolate parfait served Decadent chocolate and orange parfait Honey and walnut gnocchi served Honey and walnut dessert gnocchi Spiced yoghurt calzone baked golden brown Spiced Yoghurt & Herb Calzone Kalops with onion, rich meaty gravy Kalops with onion (Hungarian style) Gilda with smoked oysters, spicy peppers and fresh coriander Gilda skewers with smoked oysters Creamy risotto with fresh green asparagus, sprinkled with Parmesan, served Italian style Asparagus risotto Pistachio cannoli served on a plate Pistachio cannoli Prosciutto and parmesan waffles served with rocket and balsamic vinegar Italian parmesan & prosciutto savoury waffles Lihapiirakka baked in the oven, with golden brown dough, served with filling Oven-baked lihapiirakka Classic tres leches slice, milk-soaked sponge on a white plate Classic Tres Leches Cake Ruisleipä bread served with pumpkin seeds, freshly baked Pumpkin Seed Ruisleipä Probiotic vegetable soup served with kefir, colourful vegetables Creamy probiotic vegetable soup with kefir Tamagoyaki with tofu, omelette with rich tofu filling Tamagoyaki with tofu Cullen Skink served with potatoes, rich fish flavours Cullen skink Daab Chingri prawns with garam masala, served with coconut milk and fresh coriander Daab Chingri with garam masala (Bengali prawn curry) Pecan panna cotta served Pecan and Honey Panna Cotta Bourbon vanilla croissants served Bourbon vanilla & white chocolate croissants Sweet and sour pomegranate seeds served Sweet and Sour Pomegranate Seeds Paneer Thepla made with gluten-free dough, served with fresh spices and yoghurt Paneer thepla (gluten-free) Sambar with mixed vegetables served alongside rice and vegetable side dish Authentic South Indian mixed vegetable sambar Orange chocolate parfait served Decadent chocolate and orange parfait Honey and walnut gnocchi served Honey and walnut dessert gnocchi Spiced yoghurt calzone baked golden brown Spiced Yoghurt & Herb Calzone Kalops with onion, rich meaty gravy Kalops with onion (Hungarian style) Gilda with smoked oysters, spicy peppers and fresh coriander Gilda skewers with smoked oysters Creamy risotto with fresh green asparagus, sprinkled with Parmesan, served Italian style Asparagus risotto Pistachio cannoli served on a plate Pistachio cannoli Prosciutto and parmesan waffles served with rocket and balsamic vinegar Italian parmesan & prosciutto savoury waffles
Tamagoyaki with tofu, omelette with rich tofu filling
Savoury Japanese egg roll with firm tofu layers

Tamagoyaki with tofu

Author: Flavelo
Recipes Main Courses Quick Meals
A meeting of proteins. The neutral taste and soft texture of tofu act as an excellent carrier for the soy-infused egg. This recipe is tricky because tofu contains a lot of water – Tamagoyaki's greatest enemy. The secret lies in the preparation: if we rid the tofu of excess water, we get a substantial omelette that rivals a vegetarian main course.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Tamagoyaki pan
  • Clean tea towel or kitchen paper (for pressing)
  • Fork

Allergen Information

⚠️ Eggs
⚠️ Soya

Instructions

1 ✓

Wrap the tofu in a clean tea towel or several layers of kitchen paper and place a heavy weight on it for 10 minutes to remove excess water. Then, crumble it with a fork.

Tip: Removing water (pressing) is essential, otherwise the water turns to steam and bursts the egg layers.
2 ✓

Whisk the eggs with the water, soy sauce, and sugar. Strain the mixture.

Tip: A smooth egg base adheres better to the tofu.
3 ✓

Heat the pan and oil it. Pour in the first layer of egg.

Tip: Keep the pan on a medium heat.
4 ✓

When half-cooked, sprinkle a strip of crumbled tofu at the far end. Roll it up. Push it to the back.

Tip: The egg will hold the tofu together; don't put too much in at once.
5 ✓

Continue layering. You can add a little tofu to subsequent layers or leave the casing as just egg.

Tip: If you put tofu in every layer, it will be very thick and filling but harder to roll.
6 ✓

Remove, let it rest, then slice. Serve immediately.

Tip: It is divine dipped in soy sauce.

Recipe FAQ

The tofu falls apart during frying.
Use firm tofu; silken tofu won't work here as it's too runny.
The egg became watery.
You didn't press the tofu enough. Tofu is like a sponge full of water – squeeze the life out of it!

Ingredients

  • 4 pcs Eggs
  • 50 ml Water
  • 2 tbsp Soy sauce
  • 1 tsp Sugar
  • 100 g Firm Tofu
  • 1 tbsp Butter or oil
  • 1 tsp Sesame seeds
  • 0.5 tsp Salt