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These stuffed tofu and veggie pancakes are so savory and delicious. They are always on the menu and can stay stocked in the freezer for those mornings when you need a filling delicious breakfast.
Ingredients
Tofu: Make sure to use extra-firm tofu in this recipe. Once pressed and crumbled, it takes on an egglike texture that is perfect for the veggie mix. Use a tofu press if you’re lazy like me, or press with a clean kitchen towel and something heavy like a dinner plate.
Veggies: This is such a versatile dish as you can use whatever veggies you have on hand. I use this recipe to clean out the vegetables I need to use. I have tried chopped spinach, mushrooms, bell peppers, cabbage, green onions, shredded carrots, and even shredded potatoes. They are all delicious, you truly cannot go wrong!
Nutritional Yeast: This is optional, but it imparts a wonderful cheesy flavor and is a great way to sneak in some added vitamins and necessary nutrients.
Instructions
Make the Dough
- In a stand mixer fitted with a dough hook, or by hand, mix the flour, oil, salt, and water on low speed for 2-3 minutes. On a lightly floured surface knead the dough for 8-10 minutes until smooth.
- Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap for 30 minutes to rest.
Make the Filling
- While the dough is resting, press your tofu with a tofu press or with a clean kitchen towel to remove most of the moisture.
- Heat the sesame oil over medium and saute the onion for 5 minutes or until translucent. Add the minced garlic and saute for another minute or two until fragrant.
- Next add the mushroom, carrot, cabbage, and green onion and saute for another 4-5 minutes until the carrots soften.
- Crumble in the pressed tofu, nutritional yeast, turmeric, sesame seeds, and salt. Stir well until the tofu turns yellow and most of the moisture has evaporated. Remove from heat.
Assemble and Fry the Pancakes
- Turn your dough out onto a lightly floured surface and punch down. Using a kitchen scale or by eyeballing it, cut the ball of dough into 10 equal-sized pieces. Keep them covered so they don’t dry out. I like using a lightly floured silicone mat and a towel so they don’t stick to the counter.
- One at a time, flatten and roll out the dough balls into flat circles about 5-6 inches across. Use a dumpling roller or rolling pin and rotate 90 degrees as you roll them to make them more symmetrical. Don’t worry, these do not need to be perfect!
- Add about 1/4-1/2 cup of stuffing to the middle and fold the edges together to fully cover the filling. Pinch and press down to seal and set aside. Keep them covered while you make the other 9 pancakes.
- Heat a tbsp of oil in a pan over medium heat and add 3-4 pancakes or however many fit without touching. Press down lightly to sear and cook for 4-5 minutes per side.
- Once both sides are browned, pour a tbsp of water into the pan and quickly cover. Steam the pancakes for another 3-4 minutes until the water has evaporated. Repeat until all your pancakes are cooked.
- These are delicious when served warm with some scallions and soy sauce. They will also keep in the fridge for 4-5 days or can be frozen for up to 3 months.
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Stuffed Tofu and Veggie Pancakes
These stuffed tofu and veggie pancakes are so savory and delicious. They are always on the menu and can stay stocked in the freezer for those mornings when you need a filling delicious breakfast.
Ingredients
Pancake Dough
- 3 cup all-purpose flour
- 1-1 1/4 cup warm water
- 1 tsp salt
- 1 tbsp oil
Stuffing
- 1 14 oz extra-firm tofu
- 1 tbsp sesame oil
- 1/4 cup yellow onion-diced
- 2 cloves garlic-minced
- 1 cup mushroom- diced
- 1/2 cup carrot- shredded
- 1/2 cup cabbage- finely shredded
- 2 green onions- diced
- 1 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp toasted sesame seeds
- 1/2 tsp salt
- 2 tbsp water for steaming
Instructions
Make the Dough
- In a stand mixer fitted with a dough hook, or by hand, mix the flour, oil, salt, and water on low speed for 2-3 minutes. On a lightly floured surface knead the dough for 8-10 minutes until smooth.
- Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap for 30 minutes to rest.
Make the Filling
- While the dough is resting, press your tofu with a tofu press or with a clean kitchen towel to remove most of the moisture.
- Heat the sesame oil over medium and saute the onion for 5 minutes or until translucent. Add the minced garlic and saute for another minute or two until fragrant.
- Next add the mushroom, carrot, cabbage, and green onion and saute for another 4-5 minutes until the carrots soften.
- Crumble in the pressed tofu, nutritional yeast, turmeric, sesame seeds, and salt. Stir well until the tofu turns yellow and most of the moisture has evaporated. Remove from heat.
Assemble and Fry the Pancakes
- Turn your dough out onto a lightly floured surface and punch down. Using a kitchen scale or by eyeballing it, cut the ball of dough into 10 equal-sized pieces. Keep them covered so they don't dry out. I like using a lightly floured silicone mat and a towel so they don't stick to the counter.
- One at a time, flatten and roll out the dough balls into flat circles about 5-6 inches across. Use a dumpling roller or rolling pin and rotate 90 degrees as you roll them to make them more symmetrical. Don't worry, these do not need to be perfect!
- Add about 1/4-1/2 cup of stuffing to the middle and fold the edges together to fully cover the filling. Pinch and press down to seal and set aside. Keep them covered while you make the other 9 pancakes.
- Heat a tbsp of oil in a pan over medium heat and add 3-4 pancakes or however many fit without touching. Press down lightly to sear and cook for 4-5 minutes per side.
- Once both sides are browned, pour a tbsp of water into the pan and quickly cover. Steam the pancakes for another 3-4 minutes until the water has evaporated. Repeat until all your pancakes are cooked.
- These are delicious when served warm with some scallions and soy sauce. They will also keep in the fridge for 4-5 days or can be frozen for up to 3 months.
