Tofu pancakes with a plum sauce

Try these healthy vegan pancakes packed with crispy tofu and crunchy pak choi, served with a delicious plum sauce.

Print Recipe

Nutrition Facts

Tofu pancakes with plum sauce

Amount Per Serving

Calories 485 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 7g

Monounsaturated Fat 4g

Sodium 653mg28%

Potassium 860mg25%

Carbohydrates 74g25%

Fiber 8g33%

Sugar 16g18%

Protein 19g38%

Vitamin A 9614IU192%

Vitamin C 102mg124%

Calcium 429mg43%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Tofu pancakes with plum sauce

A tasty vegan dish

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: British, Vegan

Servings: 4

Calories: 485kcal

Author: The Vegan Society

Equipment

• Blender
• Non-stick frying pan
• Saucepan

Ingredients

• 250 g firm tofu
• 1 pak choi
• 4 tbsp water
• 2 tbsp sesame seeds

For the pancakes:

• 250 g white flour
• 350 ml water
• Large pinch salt
• 3 tbsp ground flax seeds
• 1 tbsp sesame oil

For the plum sauce:

• 4 ripe plums
• 1/2 onion chopped
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 2 tbsp reduced-salt soy sauce/tamari
• 1/2 thumb-sized piece of ginger
• 1 clove
• 1/4 tsp cinnamon
• 1/2 tsp ground fennel or seeds
• 1/4 tsp allspice
• 1/2 tsp black pepper

To serve:

• Spring onions
• Carrots
• 2 tbsp sesame seeds

Method

• Press the tofu by wrapping it in a clean tea towel over a chopping board and adding a weight. This removes some of the moisture from the tofu, making it easier to brown when cooking.
• Make the plum sauce. Chop the plums in half and twist to remove the stone. Add the plum to the blender, along with the rest of the sauce ingredients, and blend until smooth. Pour the mixture into a saucepan and bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Once the sauce has thickened and reduced, remove it from the heat and put aside.
• Now it is time to make our pancake mix. Add all the ingredients to a blender and blend until smooth.
• Chop the tofu into thin strips. Heat up a non-stick frying pan until it is very hot. Add 2 tablespoons of oil and cook each side of the tofu until it is nicely and evenly browned. Take the pak choi, remove the base and add around four long stalks, thinly sliced, to the pan. Add the plum sauce and leave on a low heat to warm through.
• Take a clean non-stick frying pan and put it on high heat. Once hot, reduce to a medium heat and add 1 tbsp oil. Pour enough batter to make a thin crêpe-like pancake. Once it has started to cook, turn and cook the other side.
• To plate up, add a generous serving of plum sauce with the tofu and pak choi, slice the spring onions and carrots thinly and sprinkle on top along with some sesame seeds.

Nutrition

Calories: 485kcal | Carbohydrates: 74g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 653mg | Potassium: 860mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9614IU | Vitamin C: 102mg | Calcium: 429mg | Iron: 7mg

Recipe courtesy of The Vegan Society

Best-selling non-stick small frying pans

Need a frying pan to make these pancakes? Check out our list of best-selling Amazon products!

No products found.

You may be interested in…

• Vegan rainbow pie
• Mango and cashew vegan cheesecake
• Creamy pea soup – a perfect vegan starter
• Jazzy vegan jambalaya with jackfruit
• How to make Lucy Watson’s French toast with spiced plums
• Vegan mushroom and leek pie

This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.