These Savory Tofu Pancakes are a deliciously unique and creative way to use high-protein tofu! Packed with umami and savory flavors of tamari, onion, nori, and tahini, serve them up with a quick and easy, spicy ketchup for extra kick! The vegan, gluten-free batter comes together quickly in a food processor and is easily customized. Instead of nori and spicy ketchup try tofu pancakes with fresh herbs for a totally different flavor profile!
Sometimes you're in the mood for a big stack of pancakes studded with fresh berries and drowning in maple syrup. Other times you're in the mood for a plate of pancakes adorned with... seaweed?!
Nori seaweed to be exact. Hey, it's not just for sushi!
Trust me, it totally works! The combination of tamari, tahini, and nori gives these tofu pancakes a deep, savory umami flavor that's not only unique, but also incredibly satisfying.
This recipe was actually inspired by Mark Bittman's tofu pancakes which can be found in his cookbook, How to Cook Everything Vegetarian. I lightly adapted Bittman's recipe to make my version gluten-free, oil-free and Japanese-inspired.
If you're looking for more pancake ideas, be sure to check out my Vegan Bacon Pancakes, Spinach Pancakes, and Spicy Asian Noodle Pancakes next.
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Why You'll Love Tofu Pancakes
- Protein Powerhouse: Thanks to the tofu, these pancakes are packed with plant-based protein, boasting approximately 17 grams per serving!
- Allergy-Friendly: Both vegan and gluten-free, these pancakes are perfect for those with food allergies or intolerances. They're also tree nut-free when made with tahini.
- Customizable: It's easy to swap out ingredients to change the flavor profile of these pancakes. Omit the nori and try fresh herbs, plant-based cheese, and/or crumbled vegan chorizo or sausage instead.
Ingredients & Substitutions
Here's a look at the main ingredients you'll need to make the recipe. See the recipe card below for the full list and measurements.
For the Pancakes
- Super Firm Tofu: This is the base for the pancakes and a great source of protein. You'll want to super firm tofu which have a lower water content than other types of tofu and tends to produce more consistent results. I have made these before with extra firm tofu, but it's trickier to get the consistency of the batter just right.
- Shallot or onion: Shallots lend a mild, sweet onion-like flavor that enhances the overall taste of the pancakes. Its subtlety complements the stronger flavors of tamari and tahini without overpowering them. Feel free to use regular onion if that's what you have.
- Tamari: This provides all of the saltiness in our tofu pancakes. If you're not gluten-free, feel free to use soy sauce instead. You can also opt for a reduced sodium version if preferred.
- Tahini: Adds a touch of nutty flavor and richness to the pancakes while keeping them nut-free. If you don't need them to be nut-free, feel free to use peanut butter or almond butter instead.
- Water: Water is used to adjust the consistency of the batter.
- Gluten-Free All-Purpose Flour: The flour helps bind and hold the tofu batter together. If you don't need this recipe to be gluten-free, you can use regular or whole wheat flour instead.
- Black Pepper: Adds to the overall savory flavor. Crushed red pepper flakes would also be tasty!
- Nori Seaweed: Adding strips of nori contributes a unique flavor to the pancakes, plus it looks cool! It's also a nice way to let the eater know this is a savory dish.
For the Spicy Ketchup
- Ketchup: Adds tanginess and sweetness.
- Tamari: Boosts the umami flavor and adds a bit more saltiness. Feel free to use soy sauce if not gluten-free.
- Sriracha: Lends a spicy kick.
- Red Pepper Flakes: Gives the sauce an extra layer of heat.
- Toasted Sesame Oil: Adds a nutty flavor to the sauce. Omit for oil-free.
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How to Make Savory Tofu Pancakes
First, preheat a large non-stick skillet or griddle over medium-low heat.
Crumble the tofu into the bowl of a large food processor, and add the shallot, garlic, tamari, tahini, and water. Process until smooth. You want a very thin batter at this stage.
Transfer the tofu mixture to a large mixing bowl, and whisk in the flour and black pepper. It should be thick but pourable, slightly thicker than regular pancake batter. Add more water or flour to adjust consistency.
Tip :
It's better for the tofu pancake batter to be slightly thick than too thin. If you add too much water it can be difficult to cook the pancakes all the way through.
Scoop about ⅓ cup batter into the pan and gently spread into a thin pancake. Work in batches, allowing enough room to flip the pancakes with a spatula. Arrange a few nori strips on top of each pancake. Cook undisturbed until the edges are set and golden and the centers look barely creamy, about 6 to 7 minutes.
Flip and cook until the other side is golden and the pancakes are cooked through, about 4 to 5 minutes. Transfer to a plate.
Finally, make the spicy ketchup by stirring all ingredients together in a small bowl, and serve alongside the pancakes.
Hint :
Be sure not to crowd your pan so that you have plenty of room to flip the pancakes.
Also, note that tofu makes these are softer than pancakes made with flour, with a slightly creamy mouthfeel.
Serving Suggestions
- Enjoy savory pancakes as a high-protein breakfast as-is or with a side of Vegan Breakfast Sausage.
- For lunch or dinner pair them with a simple side salad like this Spicy Cucumber Salad or Baby Bok Choy Salad.
- Serve tofu pancakes with a side of rice or quinoa for a more filling meal or with raw veggies for a light lunch or snack.
Variations
- Add Herbs: Omit the nori and add freshly chopped herbs like chives, parsley, dill, etc.
- Cheesy: Swap the nori for some vegan cheddar shreds, throw in some scallions, and serve with plant-based sour cream in place of the ketchup.
- With Chorizo: Replace the nori with some crumbled Vegan Chorizo and Queso Fresco for a Mexican-inspired twist. Serve with vegan sour cream or guacamole.
FAQs
Store leftover tofu pancakes in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm them in a skillet over medium heat until they are heated through, or you can reheat them in a microwave or the oven at 350°F for about 10 minutes.
Yes, these savory tofu pancakes can be frozen for longer storage. After cooking, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable freezer bag or airtight container. They can be frozen for up to 3 months. To reheat, bake them directly from frozen at 350°F until heated through, about 15-20 minutes.
Helpful Tips
- If you use a non-stick skillet or griddle, you won't need oil to prevent sticking. However, feel free to use bit of oil if you want crispier edges.
- It's important to maintain the proper temperature while cooking pancakes. If the pan is too hot, the exterior will brown before the insides cook. Start with a medium/low temperature and adjust as you go. If you notice the bottoms of the pancakes are burning, be sure to reduce the heat.
- Tofu pancakes take longer to cook than regular, flour-based pancakes, about 10 minutes total.
- It's important to cook the first side long enough, until the edges are golden brown, set, and the center looks barely creamy. Otherwise, when you attempt to slide the spatula underneath, the tofu will still be too soft and may fall apart.
More Tofu Recipes
I hope you enjoy these tofu pancakes as much as we do! If you try the recipe I'd love to hear from you. Be sure to comment below and let us know!
Recipe
Savory Tofu Pancakes
Equipment
- griddle - or large non-stick pan
Ingredients
- 8 ounces super firm tofu, patted dry - see Notes
- ⅓ cup chopped shallot - or onion
- 1 clove garlic, peeled and smashed
- 2 Tablespoons tamari - or soy sauce if not GF
- 1 Tablespoon tahini - or peanut butter
- ¾ cup water
- ⅓ cup gluten-free all purpose flour - I use King Arthur Measure for Measure
- black pepper - to taste
- half sheet nori seaweed - cut into 2 x ½-inch strips, optional
For the Spicy Ketchup:
- ⅓ cup ketchup
- 2 teaspoons tamari - or soy sauce
- 1 teaspoon sriracha - or other chili garlic sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil, optional
Instructions
- Preheat a large non-stick skillet or griddle over low/medium-low heat.
- Crumble the tofu into the bowl of a food processor, and add the shallot, garlic, tamari, tahini, and ½ cup of water (Note: if using extra-firm tofu, ¼-⅓ cup water should be enough). Process until smooth. You want a very thin, watery looking batter at this stage. Add the remaining ¼ cup water, and blend again.
- Transfer the tofu mixture to a large bowl, and whisk in the flour and black pepper. It should be thicker than regular pancake batter, but still pourable. If it looks too thick, whisk in another 1-2 tablespoon water.
- Scoop up ⅓ cup batter, and pour onto the hot surface. Use the side of the measuring cup or a spoon to gently spread it out into a thin pancake. If too thick the centers won't cook properly. Arrange several strips of nori on top of each pancake. Cook undisturbed until the edges are golden and set and the centers look barely creamy. This may take 6-7 minutes (these cook more slowly than regular pancakes). If the bottoms are browning too quickly reduce the heat. It's important that the first side cooks long enough, or the tofu will be too soft when you try to flip them. Tip: As you start to slide a spatula underneath, if the edges fold in on themselves, it's too soon to flip. Adjust the heat as needed.
- Flip and cook until the other sides are golden and the pancakes are cooked through, about 5 minutes. Note that these are softer and more fragile than regular pancakes because of the amount of tofu. Transfer to a plate.
- Make the spicy ketchup by stirring all ingredients together in a small bowl. Serve with the warm tofu pancakes.
Notes
-
- With Herbs: Omit the nori and add fresh herbs like chives, parsley, dill, etc.
-
- Cheesy: Swap the nori for some vegan cheddar shreds, throw in some scallions, and serve with plant-based sour cream in place of the ketchup.
-
- With Chorizo: Replace the nori with some crumbled Vegan Chorizo for a Mexican-inspired twist. Serve with Vegan Queso Fresco, sour cream or guacamole.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Edamommy4life
I wanted so much for these to work and to enjoy them, but couldn't make it happen. The batter would not cook. I finally dumped it in the trash. No clue why..I used super firm tofu and exact GF flour you used.
Rishi Sharma
Looks so delicious and perfect for parties! Thanks for sharing.