Savory Tofu Pancakes

Prep Time 10

Cook Time 12

Total Time 22

Servings:3 servings

Author: Lori Rasmussen, My Quiet Kitchen

Savory Tofu Pancakes are an unexpected and delicious way to use high-protein tofu! Packed with umami and savory flavors, they make a great appetizer, or enjoy them as a main course alongside rice or noodles and a side salad.

Inspired by and adapted from Mark Bittman's tofu pancakes recipe in How to Cook Everything Vegetarian.

Yield: 7-8 small pancakes

Ingredients
US Customary | Metric

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

Tofu: I've had the best results with super-firm tofu, but extra-firm also works. Since it contains a lot more water than super firm, achieving the proper consistency in the batter is a bit trickier. Only add ¼ cup water to the food processor. When pouring it into the mixing bowl and adding the GF flour, you can decide whether it needs more.

Variations:

- 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.

Store leftover tofu pancakes in the refrigerator for up to 5 days, and reheat in the microwave, oven, or on the stove.

Nutrition