Savory Tofu Pancakes

These deliciously filling and healthy Savory Tofu Pancakes are perfect any time of day. Oil-free, gluten-free, high in protein, and totally customizable, the batter comes together quickly in a food processor and cooks up just like regular pancakes. Omit the nori and spicy ketchup and add fresh herbs for a totally different flavor profile. Nut-free option.

I love making these tofu pancakes for leisurely weekend breakfasts, and the leftovers are delicious served with rice or quinoa for a full meal or as a snack served with raw veggies. And you can pair these savory tofu pancakes with a simple salad for a light lunch!

The idea for these came from Mark Bittman's How to Cook Everything Vegetarian, which is one of the most thorough cookbooks I've come across.

If you're new to plant-based cooking and looking for a single book that explains everything from cooking grains to making fresh pasta, this is one to get.

Though it isn't strictly vegan and uses eggs and dairy in some of the recipes, it's still extremely helpful to vegans and is a beautifully crafted cookbook with a wealth of information anyone can find useful. And many of the vegetarian recipes can easily be made vegan with a few substitutions.

I lightly adapted Bittman's recipe for Tofu Pancakes to make them gluten-free, oil-free and Japanese-inspired.

I don't know about you, but I absolutely love nori. I suppose it goes back to my pre-vegan, sushi-obsessed days.

Though I still enjoy veggie rolls, I don't seek out sushi as often as I used to. So lately I've been looking for new opportunities to eat seaweed, outside of the typical dishes like miso soup and sushi.

Adding strips of nori to these tofu pancakes provides that same lovely sensory experience as eating sushi. Hold a warm, folded pancake in your hand, inhale and take a bite.

Tips for Cooking Savory Tofu Pancakes

• The amount of water you'll need for the batter depends on the type/brand of tofu you use and how much water it contains. A typical extra-firm tofu packed in water will need less water added than a drier, sturdy and dense tofu like the Trader Joe's pictured above (if you've used it before, you know exactly what I mean). It's super firm! Also, any tofu labeled "sprouted" is usually more firm than regular, extra-firm tofu.
• Use a non-stick skillet or griddle; you won't need oil to prevent sticking. But feel free to cook these in a bit of oil if you want crispier edges.
• If you make pancakes very often, you know how important it is to heat your pan to the proper temperature and then maintain it. If the pan is too hot the exterior will brown before the inside cooks. So don't be discouraged if it takes a few tries to get the hang of it! I tend to preheat my pan on medium/low, and after cooking for a few minutes reduce the heat slightly.
• Be sure not to crowd the pan so you have plenty of room for flipping the pancakes.
• The pancakes only take about 10 minutes to cook, so don't be dismayed by the "Cook time: 45 minutes" listed in the recipe. 🙂 That accounts for cooking them in small batches in a skillet.

I hope you enjoy these Savory Tofu Pancakes as much as I do. If you try them I would love to hear from you! Leave a comment and rate the recipe below to let us know how they turned out. Happy cooking!

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Sticky Sesame Tofu with Broccoli (+ How to Dry Broil Tofu for Chewy Texture)
Crustless Tofu Quiche
Cajun Tofu Scramble

📖 Recipe