Summarize

Simplifying... Inshort

Whip up a vegetarian twist on the traditional Japanese okonomiyaki by creating a batter of flour, water, soy sauce, and sugar, then mixing in shredded cabbage, grated carrots, and crumbled tofu.
Cook this mixture in a non-stick pan until golden brown, then top with vegan mayonnaise, green onions, and sesame seeds for a savory, protein-rich meal that's as delightful in texture as it is in flavor.
This recipe proves that classic dishes can be innovatively adapted to suit plant-based diets without losing their essence.

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Try this recipe

Try this Japanese okonomiyaki with tofu twist recipe

By Anujj Trehaan

Jul 18, 2024

01:57 pm

What's the story

Okonomiyaki, a Japanese savory pancake, embodies Japan's culinary versatility. The term okonomi means "to one's liking," inviting a variety of ingredients based on personal taste. While traditionally featuring seafood or meat, this guide presents a vegetarian, eggless version with a unique tofu twist. Dive into this cooking journey to explore a creative adaptation of this traditional dish.

Ingredients list

Gather the following ingredients

For this vegetarian okonomiyaki, you'll need one cup of all-purpose flour, one cup of water, two tablespoons of soy sauce, one tablespoon of sugar, four cups of shredded cabbage, half a cup of grated carrots, 200 grams of crumbled firm tofu, two tablespoons nutritional yeast (optional for cheesy flavor), and some oil. Toppings include mayonnaise (vegan preferred), green onions, and sesame seeds.

Step 1

Prepare the batter

In a large mixing bowl, start by combining the all-purpose flour, water, soy sauce and sugar. Whisk these ingredients together thoroughly until you achieve a smooth and consistent batter. This carefully crafted mixture will serve as the foundational base for your okonomiyaki. It is designed to ensure that all the added ingredients bind well together, eliminating the need for eggs in this recipe.

Step 2

Add vegetables and tofu

To the previously prepared batter, incorporate your shredded cabbage, grated carrots, and crumbled firm tofu. The inclusion of tofu not only enriches the dish with protein but also introduces a distinctive twist, maintaining its eggless nature. Ensure you mix all components thoroughly, achieving an even coating of the batter over the vegetables and tofu, for a harmonious blend of flavors and textures.

Step 3

Cook your okonomiyaki

Heat some oil in a non-stick pan over medium heat. Once hot enough, pour in enough mixture to form pancakes about half an inch thick. Cook each side until golden brown, which should take about three to four minutes per side depending on thickness. The key is to let them cook undisturbed for those first few minutes so they can form a nice crust.

Step 4

Add toppings and serve

Once your okonomiyaki is golden and crispy, place it on plates. It's topping time; drizzle with vegan mayonnaise, then garnish with green onions and sesame seeds. Serve immediately. These toppings enhance flavor and introduce a delightful texture contrast, making the pancakes truly enjoyable. This version shows traditional dishes can be creatively adapted while retaining their essence, offering a savory, plant-based meal option.