Tofu Pancakes with Mushroom Sauce Recipe

Name: Tofu Pancakes with Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 2 cups chopped white or cremini mushrooms; 2 cloves garlic, minced; Salt and freshly ground black pepper to taste; 1 Tbs. whole wheat flour; 1 cup calcium-enriched soy milk; 1 lb. firm low-fat tofu; 1/2 cup whole wheat flour; 1/2 cup plain soy milk; 1 cup bean sprouts; 1/2 cup sliced water chestnuts; 1/4 cup finely chopped green onions; 1/2 cup sliced shiitake mushrooms; 1/4 cup drained and soaked hijiki; 1 Tbs. tamari or soy sauce; 2 Tbs. peeled, grated fresh gingerroot; 2 Tbs. olive oil

Servings: persons

1 Tbs. olive oil
2 cups chopped white or cremini mushrooms
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 Tbs. whole wheat flour
1 cup calcium-enriched soy milk
1 lb. firm low-fat tofu
1/2 cup whole wheat flour
1/2 cup plain soy milk
1 cup bean sprouts
1/2 cup sliced water chestnuts
1/4 cup finely chopped green onions
1/2 cup sliced shiitake mushrooms
1/4 cup drained and soaked hijiki
1 Tbs. tamari or soy sauce
2 Tbs. peeled, grated fresh gingerroot
2 Tbs. olive oil

1
Sauce: In medium saucepan, heat oil over medium heat.
2
Add mushrooms, garlic, salt and pepper, and cook, stirring often, until mushrooms are soft, about 7 minutes.
3
Reduce heat to low.
4
Add flour and cook, stirring constantly, 1 minute.
5
Slowly stir in soy milk and cook, stirring constantly, until thick and bubbly, 3 to 5 minutes.
6
If desired, transfer mixture to food processor or blender and process until smooth.
7
Set aside.
8
In food processor or blender, combine tofu, flour and soy milk and process until smooth.
9
Transfer mixture to medium bowl.
10
Stir in bean sprouts, water chestnuts, green onions, shiitake mushrooms, hijiki, tamari or soy sauce and ginger.
11
Batter should be fairly stiffadd more flour if needed.
12
In large nonstick skillet, heat oil over medium heat.
13
Drop batter in skillet by spoonfuls to form 3-inch pancakes about 1/4 inch thick.
14
Cook until golden brown, turning carefully, 2 to 3 minutes per side.
15
Remove to paper towels to drain.
16
Repeat with remaining batter, adding more oil to skillet if necessary.
17
To serve, arrange pancakes on a heated platter and top with sauce.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tbs. olive oil, 2 cups chopped white or cremini mushrooms, 2 cloves garlic, minced, Salt and freshly ground black pepper to taste, and more.

Yes, Tofu Pancakes with Mushroom Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tofu Pancakes with Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions