tofu egg cakes

How to Make Tofu and Egg Pancakes: A Simple Guide

Tofu and egg pancakes are a versatile, nutritious, and easy-to-make dish loved for their soft texture and mild flavor. Perfect for breakfast, lunch, or a light dinner, here’s a basic recipe plus creative variations.

Basic Recipe:

Start by pressing 200g firm tofu to remove excess water, then crumble it into a bowl. Whisk 2 eggs, add 1/4 cup all-purpose flour, 1 chopped scallion, a pinch of salt, and pepper. Mix until smooth. Heat a non-stick pan with 1 tbsp oil, pour in the batter, and cook over medium heat for 3-4 minutes per side until golden. Serve with soy sauce or chili sauce.

Flavor Variations:

For a savory twist, mix in 50g grated carrots, 1 tbsp diced ham, or 1/2 cup corn before cooking. To make it spicier, add chopped chilies or a dash of Sriracha. For a vegetarian option, stir in 1 tbsp sesame seeds or 1/4 cup crumbled feta cheese.

Pro Tips:

Ensure the tofu is well-drained to avoid a soggy texture. Adjust flour quantity for thicker or thinner batter. Customize veggies or proteins based on your preference. These pancakes store well in the fridge and can be reheated for a quick meal.

Enjoy this healthy, adaptable dish that’s as simple or creative as you like!