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 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.75/serving

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

Instructions

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

Instructions