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Savoury Tofu and Mushroom Pancakes with Spinach and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 75 reviews

These savory tofu pancakes are a delicious and nutritious snack or meal, featuring a flavorful blend of sautéed mushrooms, spinach, and spring onions mixed into a chickpea flour and silken tofu batter. They are lightly pan-fried to golden perfection and served with your favorite cheese and optional chili chutney for a delightful, plant-based treat that’s perfect for breakfast, lunch, or dinner.

  • Total Time: 30 minutes
  • Yield: 6 pancakes

Ingredients

For the Vegetable Filling

  • 30 ml / 2 tbsp olive oil
  • 4 spring onions / scallions, sliced
  • 200 g / 7 oz baby spinach
  • 500 g / 17.6 oz mushrooms, sliced
  • Salt and pepper, to taste

For the Pancake Batter

  • 300 g / 10.5 oz silken tofu (e.g., Clearspring)
  • 70 g / heaped ½ cup chickpea/gram/besan flour
  • ½ tsp salt
  • ¼ tsp garlic powder (optional)
  • ½ tsp baking soda
  • 120 ml / ½ cup water
  • Oil, for frying

To Serve

  • Your favorite cheese (vegan ricotta recommended)
  • Chilli chutney or quick pickled chillies (optional)

Instructions

  1. Prepare the Mushrooms: Slice the cleaned mushrooms and spring onions. Heat a heavy non-stick or well-seasoned cast iron frying pan over medium heat. Add half the mushrooms plus a few pinches of salt. Let them cook undisturbed until sealed and then stir occasionally until all liquid evaporates and mushrooms turn dark brown. Remove mushrooms from the pan.
  2. Cook the Vegetables: If needed, clean the pan and warm it again. Add 1 tablespoon of oil and heat until hot. Add the sliced spring onions and sauté over low-medium heat until softened and slightly charred. Return the mushrooms to the pan, add more oil if preferred, then add the baby spinach. Stir well and cook for about a minute until the spinach wilts. Season to taste with salt and pepper, then remove from heat.
  3. Make the Batter: Place silken tofu, chickpea flour, salt, garlic powder (if using), baking soda, and 120 ml of water into a small blender. Blend thoroughly until smooth and well combined.
  4. Preheat the Pancake Pan: Warm a non-stick pancake or crepe pan over low-medium heat. Lightly brush with oil to prevent sticking.
  5. Cook the Pancakes: Ladle some batter into the pan, using the back of the ladle to spread it evenly into a thin pancake. Cook undisturbed until the edges lift easily from the pan and the pancake is ready to flip. Flip gently and cook the other side until fully cooked and golden. Adjust heat as needed because the pan temperature may rise as you cook more pancakes. Keep cooked pancakes warm in a low oven if desired.
  6. Assemble and Serve: Fill each pancake with the mushroom and spinach mixture. Add a dollop of your favorite cheese and some chili chutney or pickled chillies if using. Serve immediately while warm.

Notes

  • Using a well-seasoned cast iron pan enhances the mushroom sauté and pancake texture.
  • Silken tofu creates a smooth batter; avoid using firm tofu for best results.
  • Chickpea flour helps bind the batter while adding a subtle nutty flavor and protein.
  • Adjust seasoning to taste, especially if using salty or flavorful cheese.
  • Keep cooked pancakes warm in a low oven set around 90°C / 200°F to maintain texture until serving.
  • For a vegan option, ensure the cheese and chutney used are plant-based.
  • You can substitute the mushrooms with other vegetables like grated zucchini or grated carrot for variation.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Fusion
  • Diet: Vegan

Find it online: https://allyumcooks.com/savoury-tofu-and-mushroom-pancakes-with-spinach-and-cheese-recipe/