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1
Chop the onion finely.
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2
Cut the peppers into 1 cm cubes.
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3
Drain the tuna and flake, reserving the liquid from the can.
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4
Saute the onion and pepper in olive oil.
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5
Add the mushrooms and liquid from the canned tuna and saute.
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6
Season lightly with salt and pepper.
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7
Boil the greens in salted water, drain and squeeze out very well.
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8
Chop finely.
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9
Combine with the drained and flaked tuna, spread out on a paper towel lined colander and drain excess moisture.
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10
Make the egg mixture: Add salt and 80 ml of soy milk to the beaten eggs.
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11
Add the olive oil little by little to emulsify the liquid.
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12
Prepare the dry ingredients: Combine the okara, pancake mix and grated cheese well with a whisk.
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13
Combine the egg mixture from Step 4 with the Step 2 and 3 ingredients and mix well.
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14
Add the combined Step 4 ingredients to the Step 6 ingredients, and mix until there are no flour streaks.
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15
Pour the batter into the pound cake pan.
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16
If the batter seems too thick, add a little soy milk to adjust.
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17
Bake in a preheated 180C oven for 40 minutes.
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18
If a bamboo skewer stuck in the middle comes out cleanm it's done.
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19
If there is some batter on the skewer, bake for another 2 to 3 minutes.
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20
Let it cool before slicing.
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21
Cut into single serving slices.
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22
I recommend 2 cm slices.
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23
You can freeze it in smaller portions aswell.
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24
Tip 1: After the cake is baked, tap the pan on your work surface to release any built-up steam.
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25
Tip 2: Gently remove the cake from the pan, transfer on a cooling rack and cover loosely with parchment paper.
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26
Leave to cool.
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27
It's best to rest the cake in the refrigerator overnight.
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28
It not only becomes easier to slice, but the taste and texture of the okara will be reduced and the flavor will mellow out.
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29
Serve cold or warmed.
