Cabbage and Tofu Okonomiyaki
- 32 min
- β β¬2.85
- 2 servings
- Easy
white cabbage, carrots, and firm tofu: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
- sesame
Equipment
- stove
Prepare
Shred the cabbage very finely
Shred the cabbage very finely, grate the carrot and slice the spring onion. Reserve one third of the spring onion for garnish.
Cook
Mash the tofu finely with a fork in a bowl
Mash the tofu finely with a fork in a bowl. Thoroughly stir in the oats, flaxseed.
Rest for 5 minutes
Tap water and half the soy sauce to make a thick, slightly textured batter. Rest for 5 minutes.
Use your hands to fold the cabbage
Use your hands to fold the cabbage, carrot and most of the spring onion evenly through the batter without crushing them.
Cook the first pancake
Heat half the oil in a non-stick pan over medium heat. Shape half the mixture into a 2 cm thick pancake, cover and cook for 7 minutes, flip with a plate and cook uncovered for 6 minutes.
Cook the second pancake
Add the remaining oil and cook the rest of the mixture in the same way. Check the centre with a knife; it should be firm and hot.
Finish
Mix the soy yogurt with the remaining soy sauce
Mix the soy yogurt with the remaining soy sauce. Put one pancake on each plate, drizzle over the sauce and finish with sesame and the reserved spring onion.
