Description
Vegan Osaka Okonomiyaki is a vibrant, savory pancake that offers a delightful blend of flavors and textures. Packed with finely shredded cabbage, fresh vegetables, and crumbled tofu, each bite delivers a satisfying umami experience. Drizzled with a tangy sauce, this plant-based dish is perfect for any meal or occasion?whether you’re hosting friends or enjoying a quick weeknight dinner. Easy to prepare and visually appealing, Vegan Osaka Okonomiyaki promises to impress everyone at your table.
Ingredients
Scale
- 2 cups finely shredded green cabbage
- 1 cup whole wheat flour
- 3/4 cup water (adjust for consistency)
- 1/2 cup chopped green onions
- 1/2 cup grated carrots
- 1/2 cup crumbled firm tofu
- 2 tbsp vegetarian Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp olive oil (for cooking)
Instructions
- Prepare the vegetables by shredding the cabbage and grating the carrots. Chop the green onions.
- In a mixing bowl, combine whole wheat flour and water until smooth. Stir in shredded cabbage, carrots, green onions, and crumbled tofu until evenly coated.
- Heat olive oil in a non-stick skillet over medium heat until hot.
- Pour half of the batter into the skillet, forming a large circle about an inch thick. Cook for approximately 5 minutes until golden brown.
- Flip carefully using a spatula and cook for another 5 minutes until both sides are crispy.
- Serve hot drizzled with vegetarian Worcestershire sauce mixed with ketchup or your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg