Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe)

These Chinese-style savoury stuffed breakfast pancakes are a delightful twist on a classic dish. Packed with flavorful tofu and a crunchy veggie mix, these pancakes are easy to make and perfect for any meal of the day.

Why You’ll Love This Recipe?

1. Bursting with delicious flavors that will satisfy your taste buds.
2. Quick and easy to prepare, making it ideal for busy mornings or meal prep.
3. Versatile dish that can be enjoyed for breakfast, lunch, or dinner.

Ingredient Notes:

Dough

• all-purpose flour: provides the base for the pancakes.
• salt: enhances the flavor of the dough.
• warm water: helps bind the dough together.
• neutral oil: adds moisture to the dough.
  Filling
• extra firm tofu: adds protein and texture to the filling.
• turmeric powder: gives the tofu a vibrant color.
• black salt or regular salt: adds seasoning to the filling.
  Veggies Mix
• finely shredded carrots, chopped scallions, diced red bell peppers: provide a crunchy and colorful mix.
• spice powder (optional but highly recommended): adds extra flavor to the veggies.
• roasted sesame seeds and toasted sesame oil: bring a nutty and aromatic taste to the mix.
  For cooking
• neutral oil: for cooking the pancakes.
• water: for each pancake.

Step-by-Step Instructions:

1. In a mixing bowl, combine all-purpose flour, salt, warm water, and neutral oil to make the dough.
2. Mix extra firm tofu with turmeric powder and salt to create the filling.
3. Combine finely shredded carrots, chopped scallions, diced red bell peppers, salt, spice powder, roasted sesame seeds, and toasted sesame oil for the veggie mix.
4. Roll out the dough, add the tofu filling and veggie mix, then fold and cook the pancakes in a pan with neutral oil and water.

Helpful Tips:

• For a crispier texture, cook the pancakes on medium-high heat.
• Customize the veggie mix with your favorite vegetables for a personalized touch.
• Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

1. Press the tofu before using it to remove excess moisture for a firmer texture.
2. Experiment with different seasonings and spices to create unique flavor profiles for the filling.

Serving Suggestions:

These pancakes pair well with a side of fresh salad, a drizzle of soy sauce, and a cup of hot tea or a refreshing glass of iced green tea.

Storage and Reheating Tips:

To store, place the pancakes in a single layer in an airtight container with parchment paper between each layer to prevent sticking. Reheat in a pan over low heat until warmed through.

Frequently Asked Questions:

1. Can I use gluten-free flour for the dough?

• Yes, you can substitute all-purpose flour with gluten-free flour for a gluten-free version of the pancakes.

1. Can I freeze the pancakes?

• Yes, you can freeze the cooked pancakes for up to 1 month. Reheat in a toaster oven or oven for best results.

1. Can I omit the tofu for a soy-free version?

• Yes, you can replace the tofu with cooked lentils or chickpeas for a soy-free option.

1. Can I make the dough ahead of time?

• Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours before making the pancakes.

Conclusion:

These Chinese-style savoury stuffed breakfast pancakes are a delightful and flavorful dish that is sure to impress. Give this vegan recipe a try and enjoy a delicious and satisfying meal that can be enjoyed any time of the day. Don’t forget to share your feedback and experience with us!

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