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Savory Tofu Pancakes (with 6 Variations) – vegetarian recipe
Stav Kogan

Savory Tofu Pancakes (with 6 Variations)

Tired of the same old breakfast? These high-protein, savory tofu pancakes are ready in 30 minutes. This simple base recipe is a blank canvas for flavor, with six exciting international twists from zesty Thai to rich Mediterranean.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 355
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs (680 g / 24 oz) firm tofu, patted dry
  • 3 tbsp (45 g / 1.59 oz) tahini or any nut butter
  • 1/3 cup (80 ml) soy milk or water
  • 1/2 cup (60 g / 2.12 oz) all-purpose, rice, or whole wheat flour
  • Salt or soy sauce, to taste
  • 1/4 cup (15 g / 0.53 oz) chopped fresh herbs, like parsley, basil, or cilantro (optional)
  • 2-3 tbsp (30-45 ml) peanut, dark sesame, or neutral oil, for frying
  • & Variations
  • Asian Style: Add 1 tbsp (15 ml) each of minced garlic and fresh ginger, plus 2 tbsp (30 ml) of minced scallion to the batter. Use rice flour, season with soy sauce, and cook in dark sesame oil for an authentic flavor.
  • Indian Style: Substitute 2 tbsp (30 ml) of Sambar Powder for the tahini. Add 1 tbsp (15 ml) each of minced garlic and ginger, and use fresh cilantro for the herbs. Serve with your favorite chutneys.
  • Mediterranean Style: Instead of tahini, pulse 1/4 cup (960 ml) of sun-dried tomatoes or roasted red peppers in the food processor first. Then add 1/4 cup (960 ml) each of pitted black olives and pine nuts and pulse until finely chopped before adding the tofu. Use fresh basil for the herbs.
  • Thai Style: Swap the tahini for peanut butter. Add 1 tbsp (15 ml) each of minced garlic, ginger, and lemongrass, plus 1-2 sliced Thai chiles. Use cilantro for the herbs and cook in peanut oil.
  • Kimchi Style: Omit the tahini or substitute it with Chile-Garlic Paste. Stir in 1/2 cup (480 ml) or more of chopped kimchi into the final batter. Cook the pancakes in dark sesame oil.

Method
 

  1. In a food processor, combine the patted-dry tofu, tahini, and soy milk.
  2. Blend until the mixture is completely smooth.
  3. Transfer the smooth tofu mixture to a large mixing bowl.
  4. Sprinkle in the flour, a pinch of salt or a splash of soy sauce, and the optional fresh herbs.
  5. Stir well until everything is combined into a thick batter.
  6. If the batter is too thick, add a splash more soy milk; if it's too thin, add a tablespoon more flour. The consistency should be like a thick pancake batter. (The batter can be made ahead, covered, and refrigerated for up to a day.)
  7. Heat the oil in a large nonstick or well-seasoned cast-iron skillet over medium heat.
  8. Spoon the batter into the hot pan to form pancakes of your desired size, leaving enough space between them to flip easily.
  9. Cook for about 4 minutes on the first side, undisturbed, until the edges are set and the bottom is golden brown and releases easily from the pan.
  10. Carefully flip the pancakes and cook for another 3-4 minutes on the other side until cooked through and golden.
  11. Serve immediately.

Nutrition

Calories: 355kcalCarbohydrates: 12gProtein: 18gFat: 26g

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