Tofu Vegetable Pancakes are a delightful blend of protein-rich tofu and colorful vegetables, making them a perfect choice for a nutritious breakfast or a savory snack. This dish is not only easy to prepare but also customizable, allowing you to incorporate whatever seasonal vegetables you have on hand.
Ingredients
Scale:
1 cup all-purpose flour (or gluten-free flour)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup silken tofu, blended until smooth
1/2 cup water (adjust for desired batter consistency)
1 tablespoon soy sauce (or tamari for gluten-free)
1 cup finely chopped vegetables (e.g., bell peppers, carrots, green onions, spinach)
Chopped cilantro or parsley (optional)
Sesame seeds (optional)
Sweet chili sauce or soy sauce for dipping (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well mixed, ensuring there are no lumps.
In a separate bowl, blend the silken tofu until smooth. Add the water and soy sauce, mixing until combined.
Pour the tofu mixture into the dry ingredients. Stir until just combined, being careful not to overmix.
Fold in the chopped vegetables until evenly distributed throughout the batter.
Heat a non-stick skillet over medium heat and add a little oil to coat the bottom.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2-3 minutes, until golden brown.
Transfer the pancakes to a plate and keep warm while repeating the process with the remaining batter.
