Vegan Okonomiyaki with Chickpea Flour
This vegan okonomiyaki recipe is inspired by the Japanese-style savoury pancake made with shredded cabbage and protein-rich chickpea flour. It's a 30 minute weeknight-friendly dinner, served alongside some roasted Japanese sweet potatoes or greens!
Ingredients
- 1 ½ cups chickpea flour
- 1 ¼ cups water
- 1 ¼ teaspoons salt
- 2 packed cups coleslaw mix or finely shredded cabbage
- 3 green onions thinly sliced
- 1 package smoked tofu
- 1 tablespoon sesame oil
- 1 tablespoon shiro (white) miso paste
- 1 tablespoon avocado oil
Ginger Mayo
- ⅓ cup vegan mayo
- ¼ cup pickled ginger finely chopped
Instructions
- In a medium bowl, whisk together chickpea flour, water and salt. Let sit while you prepare the tofu, green onions and ginger mayo.
- Slice tofu into ¼ inch (½ cm) slices. In a small bowl, mix together sesame oil and miso. Rub both sides of the tofu with miso mixture.
- In another small bowl, mix together mayo and ginger. Set aside. Stir the cabbage and green onions into the chickpea batter and you're ready to cook!
- Heat up avocado oil in a medium nonstick skillet on medium heat. Arrange tofu strips in the pan and cook until browned, about three minutes. Flip tofu and pour chickpea mixture over top.
- Cook for 3 minutes more to brown tofu, then reduce heat to medium low and cover with a lid to steam the okonomiyaki for about 3-4 min until set on one side.
- Next, you’re going to flip it: place a plate over the skillet and flip the okonomiyaki onto the plate. Carefully slide the okonomiyaki back into the skillet, increase heat to medium and cook until gently browned on the bottom, about 4-5 minutes.
- Cut into quarters and serve with a dollop of mayo on top.
Notes
This recipe was originally published in my cookbook, Good For Your Gut!