Vegan Okonomiyaki with Tofu and Vegetables

A savory Japanese pancake packed with tofu, cabbage, carrots, and other vegetables. Topped with a rich okonomiyaki sauce and creamy vegan mayo, this dish is a delicious and satisfying vegan take on a classic.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495

Level

Medium

Yields

4 servings

Cost

£1.75

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupAll-purpose Flour

£0.20

1cupVegetable Broth

£0.30

1tablespoonCornstarch

£0.05

1tablespoonGround Flaxseed(mixed with 3 tablespoons water; let sit for 5 minutes to form flax egg)

£0.15

1tablespoonSoy Sauce

£0.10

1teaspoonSesame Oil

£0.12

4cupsCabbage(shredded)

£0.60

1mediumCarrot(grated)

£0.10

2stalksGreen Onion(thinly sliced)

£0.25

1block (14 oz)Firm Tofu(drained and crumbled)

£3.00

1teaspoonGinger(grated)

£0.10

2clovesGarlic(minced)

£0.10

to tasteOkonomiyaki Sauce(store-bought or homemade vegan okonomiyaki sauce)

£0.50

to tasteVegan Mayonnaise

£0.40

to tasteSesame Seeds(for garnish)

£0.20

to tasteAonori (Dried Seaweed Flakes)(for garnish (optional))

£0.75

2tablespoonsVegetable Oil(For frying)

£0.08

Total Cost

£7.00

£1.75 per serving

The Method

1
Prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it thickens.
2
In a large bowl, whisk together the flour, vegetable broth, cornstarch, prepared flax egg, soy sauce, and sesame oil until smooth. Ensure there are no lumps.
3
Add the shredded cabbage, grated carrot, sliced green onion, crumbled tofu, grated ginger, and minced garlic to the batter. Mix well to combine everything thoroughly.
4
Heat 1 tablespoon of vegetable oil in a large non-stick pan or griddle over medium heat.
5
Pour about one-fourth of the batter into the pan, shaping it into a round pancake. Cook for 5-7 minutes per side, or until golden brown and cooked through. Use a spatula to carefully flip the pancake.
6
Repeat with the remaining batter, adding more oil to the pan as needed.
7
Transfer the cooked okonomiyaki to a plate.
8
Drizzle generously with okonomiyaki sauce and vegan mayonnaise.
9
Garnish with sesame seeds and aonori (if using).
10
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (350g)

495 kcal / 2071 kJ

Carbs

50g

19% of RDA

Fat

25g

36% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

9 g

10% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a crispier pancake, don't overcrowd the pan. Cook one or two pancakes at a time.

Feel free to add other vegetables like mushrooms, zucchini, or bell peppers to the okonomiyaki.

If you don't have aonori, you can use finely chopped nori sheets as a substitute.

Store leftover okonomiyaki in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Cooking Equipment

Large Bowl

Whisk

Large Non-stick Pan or Griddle

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a crispier pancake, don't overcrowd the pan. Cook one or two pancakes at a time.

Feel free to add other vegetables like mushrooms, zucchini, or bell peppers to the okonomiyaki.

If you don't have aonori, you can use finely chopped nori sheets as a substitute.

Store leftover okonomiyaki in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Vegan Okonomiyaki with Tofu and Vegetables

Ingredients

The Method