Description
These Chinese-style savoury stuffed breakfast pancakes are a delicious and filling vegan dish perfect for starting your day. The combination of tofu, veggies, and spices wrapped in a fluffy pancake is sure to satisfy your taste buds
Ingredients
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Tofu:
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- 1 lb extra firm tofu
- 1 tsp turmeric powder
- 3/4 tsp black salt or regular salt
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Veggies Mix:
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- 1 cup finely shredded carrots
- 1 cup chopped scallions
- 1/2 cup diced red bell peppers
- 1/2 tsp salt
- 1/4 tsp 5-spice powder (optional but highly recommended)
- 1 tsp roasted sesame seeds
- 1 tbsp toasted sesame oil
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For Cooking:
- 1 tbsp neutral oil (for 2 pancakes)
- 1 tbsp water (for each pancake)
Instructions
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Prepare the Dough: In a large bowl, mix flour and salt. Gradually add warm water and knead until a smooth dough forms. Add oil, knead again, and let it rest for 30 minutes.
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Prepare the Tofu Filling: Crumble the tofu into a bowl and mix with turmeric and salt.
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Prepare the Veggie Mix: In another bowl, mix shredded carrots, scallions, bell peppers, salt, 5-spice powder, sesame seeds, and sesame oil.
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Assemble the Pancakes: Divide the dough into 4 portions. Roll out each piece into a thin circle. Add a portion of tofu and veggie filling to the center. Fold the edges over and seal.
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Cook the Pancakes: Heat oil in a skillet over medium heat. Cook each pancake for about 3-4 minutes per side until golden brown, adding 1 tbsp water and covering the pan to steam slightly.
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Serve: Enjoy warm with soy sauce, chili oil, or your favorite dipping sauce.
Notes
– To enhance the flavor, you can add some chopped fresh cilantro or a dash of soy sauce to the veggie mix.
– For a spicy kick, consider adding some sriracha sauce or red pepper flakes to the filling mixture.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg