Revamp Your Brunch Routine with Savory Tofu Pancakes!

Today’s Culinary Creation: Savory Tofu Pancakes

As the weather starts to cool down and fall approaches, I find myself craving cozy comfort foods that are both delicious and nutritious. With that in mind, I decided to experiment in the kitchen and came up with a unique recipe for savory tofu pancakes that are perfect for any time of day.

To start off, gather the following ingredients: 200g firm tofu, 1/2 red bell pepper (finely diced), 1/4 red onion (finely diced), 2 cloves of garlic (minced), 1 teaspoon of curry powder, 1/2 teaspoon of turmeric, 2 tablespoons of nutritional yeast, 1/4 cup of chickpea flour, 1/4 cup of almond milk, salt and pepper to taste.

For this recipe, you will need the following kitchen tools:

• mixing bowl
• fork
• skillet
• spatula

Start by crumbling the firm tofu into a mixing bowl using a fork until it reaches a scrambled egg-like consistency. Add in the diced red pepper, red onion, minced garlic, curry powder, turmeric, nutritional yeast, chickpea flour, almond milk, salt, and pepper. Mix everything together until well combined.

Heat a skillet over medium heat and lightly grease it with oil. Spoon the tofu mixture onto the skillet, using about 1/4 cup of the mixture for each pancake. Cook for 3-4 minutes on each side, or until golden brown and crispy.

Once the tofu pancakes are cooked through, remove them from the skillet and serve hot. These savory tofu pancakes are perfect on their own or topped with a dollop of vegan sour cream or a sprinkle of fresh herbs.

The approximate total weight of the cooked dish is 500g, with 4 servings. Each serving weighs around 125g, and has an approximate calorie count of 150 per serving.

A clever tip for this recipe is to add a handful of chopped spinach or kale to the tofu mixture for an added boost of nutrients and color.

I hope you enjoy making these savory tofu pancakes as much as I did! Feel free to get creative with the ingredients and make this dish your own. Happy cooking!