Description
Chinese-style savoury stuffed breakfast pancakes bring explosive flavor to morning meals with plant-based ingredients. Crispy exterior and delicate filling make these vegan delights an irresistible start you’ll crave morning after morning.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) extra firm tofu
- 1 teaspoon turmeric powder
- 3/4 teaspoon black salt or regular salt
Vegetable Mix:
- 1 cup finely shredded carrots
- 1 cup chopped scallions
- 1/2 cup diced red bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon 5-spice powder (optional but highly recommended)
- 1 teaspoon roasted sesame seeds
- 1 tablespoon toasted sesame oil
Cooking Ingredients:
- 1 tablespoon neutral oil (for 2 pancakes)
- 1 tablespoon water (for each pancake)
Instructions
- Create a soft, pliable dough by combining flour and salt in a spacious mixing bowl. Slowly incorporate warm water, kneading methodically until a smooth, elastic texture emerges. Integrate sesame oil, continue kneading, then allow the dough to relax and develop for half an hour.
- Transform the tofu into delicate crumbles, seasoning with turmeric and salt to enhance its flavor profile and create a robust filling foundation.
- Craft a vibrant vegetable medley by combining shredded carrots, finely chopped scallions, and colorful bell peppers. Elevate the mixture with strategic seasoning including salt, aromatic 5-spice powder, toasted sesame seeds, and a drizzle of fragrant sesame oil.
- Partition the rested dough into four equal segments. Carefully roll each portion into translucent, thin circular shapes. Centralize a generous portion of tofu crumbles and vegetable mixture onto each pancake. Delicately fold the edges, ensuring a secure, complete seal.
- Warm a skillet with a thin layer of cooking oil over medium heat. Gently place each assembled pancake, allowing it to transform into a golden-brown delicacy. Cook approximately 3-4 minutes per side, occasionally introducing a tablespoon of water and covering to create a subtle steaming effect.
- Present the pancakes while warm, accompanied by complementary dipping sauces such as tangy soy sauce or spicy chili oil for an authentic culinary experience.
Notes
- Dough Perfection: Kneading thoroughly helps develop gluten, creating a more elastic and stretchy texture for easier folding and a softer pancake.
- Tofu Tip: Press tofu beforehand to remove excess moisture, ensuring a firmer filling and preventing soggy pancakes.
- Filling Balance: Chop vegetables finely to create a uniform mixture that distributes evenly and cooks consistently throughout the pancake.
- Cooking Hack: Use a non-stick pan or well-seasoned cast iron skillet to achieve a crispy golden exterior without sticking.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 215
- Sugar: 2 g
- Sodium: 515 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg