Okonomiyaki by @fitgreenmind

30 min

1 serving

🫘

75 g

Silken tofu

💧

25 ml

Water

🫙

2 g

Baking powder

🌾

25 g

Flour

🧂

0.3 g

Salt

🧅

10 g

Spring onion greens

🥬

100 g

Pointed cabbage

🍖

BBQ sauce

🥣

20 ml

Vegan mayo

🌿

2 g

Coriander

🧅

5 g

Fried onions

🫗

10 ml

Oil

  1. Slice
    • spring onion greens
    • pointed cabbage

    Finely slice the 2 spring onion greens and shred the 100 g pointed cabbage.

  2. Mash
    • silken tofu
    • water

    Mash 75 g silken tofu with 25 ml water until mostly smooth.

  3. Add
    • baking powder
    • salt
    • Silken tofu

    Add 1/2 teaspoon baking powder, 25 g all-purpose flour, and a pinch of salt to the tofu mixture.

  4. Mix
    • Flour

    Mix the batter well until the flour is fully incorporated and no dry pockets remain.

  5. Fold
    • spring onion greens
    • pointed cabbage

    Fold the sliced spring onion greens and shredded pointed cabbage into the batter.

  6. Heat
    • neutral cooking oil

    Heat 10 ml neutral cooking oil in a frying pan over medium heat.

  7. Spread
    • Pointed cabbage

    Spread the cabbage batter into one round pancake in the hot pan.

  8. Fry

    Cover the pan and fry the pancake for 5 minutes over medium heat.

  9. Flip

    Flip the pancake carefully with a spatula.

  10. Fry

    Cover the pan and fry the second side for another 5 minutes until browned and cooked through.

  11. Transfer
    • bbq sauce

    Transfer the cooked pancake to a plate and drizzle with 20 ml bbq sauce and 20 ml vegan mayo.

  12. Garnish
    • fresh coriander
    • fried onions

    Finish with 2 g fresh coriander and 5 g fried onions, then serve immediately.

Okonomiyaki by @fitgreenmind

30 min

1 serving

🫘

75 g

Silken tofu

💧

25 ml

Water

🫙

2 g

Baking powder

🌾

25 g

Flour

🧂

0.3 g

Salt

🧅

10 g

Spring onion greens

🥬

100 g

Pointed cabbage

🍖

BBQ sauce

🥣

20 ml

Vegan mayo

🌿

2 g

Coriander

🧅

5 g

Fried onions

🫗

10 ml

Oil

Preparation Steps

  1. Step 1/12

    Finely slice the 2 spring onion greens and shred the 100 g pointed cabbage.

    🧅spring onion greens
    🥬pointed cabbage
    🔪knife
    🪵cutting board

  2. Step 2/12

    Mash 75 g silken tofu with 25 ml water until mostly smooth.

    🫘silken tofu
    💧water
    🥣mixing bowl
    🍴fork
    🥛measuring jug

  3. Step 3/12

    Add 1/2 teaspoon baking powder, 25 g all-purpose flour, and a pinch of salt to the tofu mixture.

    🫙baking powder
    🌾all-purpose flour
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/12

    Mix the batter well until the flour is fully incorporated and no dry pockets remain.

    🥣mixing bowl
    🍴fork

  5. Step 5/12

    Fold the sliced spring onion greens and shredded pointed cabbage into the batter.

    🧅spring onion greens
    🥬pointed cabbage
    🥣mixing bowl
    🍴fork

  6. Step 6/12

    Heat 10 ml neutral cooking oil in a frying pan over medium heat.

    🫗neutral cooking oil
    🍳frying pan with lid

  7. Step 7/12

    Spread the cabbage batter into one round pancake in the hot pan.

    🍳frying pan with lid
    🥄spatula

  8. Step 8/12

    Cover the pan and fry the pancake for 5 minutes over medium heat.

    🍳frying pan with lid

  9. Step 9/12

    Flip the pancake carefully with a spatula.

    🍳frying pan with lid
    🥄spatula

  10. Step 10/12

    Cover the pan and fry the second side for another 5 minutes until browned and cooked through.

    🍳frying pan with lid

  11. Step 11/12

    Transfer the cooked pancake to a plate and drizzle with 20 ml bbq sauce and 20 ml vegan mayo.

    🍖bbq sauce
    🥣vegan mayo
    🥄spatula

  12. Step 12/12

    Finish with 2 g fresh coriander and 5 g fried onions, then serve immediately.

    🌿fresh coriander
    🧅fried onions

Composition

Ingredients

Types

Plant Protein, Liquid, Baking, Seasoning, Vegetables, Toppings

Ingredients

Silken tofu, Water, Baking powder, Flour, Salt, Spring onion greens, Pointed cabbage, BBQ sauce, Vegan mayo, Coriander, Fried onions, Oil

Notes

Pointed cabbage (approx, or other vegetables you have in the fridge), BBQ sauce (amount not given), Vegan mayo (amount not given), Coriander (topping of your choice), Fried onions (topping of your choice), Oil (for frying in the pan)

Allergens

Soy, Allium, Gluten, Wheat

Dietetics

Dietary regimen

Plant-based, Meat-Free

Calories

430 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 47g, Fat: 21g, Fiber: 7g, Sugars: 15g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 4.2mg, Potassium: 540mg, Sodium: 940mg

Vitamins

Vitamin C: 38mg, Vitamin K: 85mcg, Folate: 85mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

fork, mixing bowl, measuring spoons, measuring jug, knife, cutting board, spatula, frying pan with lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Veganuary

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Crispy, Tender, Soft, Creamy, Crunchy

Flavors

Savory, Smoky, Tangy, Sweet, Umami, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep sauces separate when possible,Reheat thoroughly in a frying pan), freezer : 1 month (Freeze without fresh coriander and fried onion topping,Wrap tightly before freezing,Reheat from thawed in a frying pan)