Tofu Pancake
This tofu pancake turns a plain soy milk batter into a wrap-style meal with a savory, meaty filling. Mashed tofu is spiced and fried with onion and garlic until it turns granular, much like seasoned mince, and the shoarma or gyros spice blends work especially well. Cool lettuce, fresh herbs and a drizzle of chili sauce add contrast against the warm filling. It is also fully vegan, using pantry staples.
Instructions
Whisk the flour, cornstarch and salt with the soy milk until you have a smooth batter.
Grease a skillet and set it over medium heat. Fry the batter in batches to make thin pancakes, cooking each until set and lightly browned, then put them aside.
Mash the tofu with a fork until crumbly, then stir in your chosen spices so every piece is coated.
Fry the chopped onion and minced garlic in a skillet with a dash of oil until softened. Add the spiced tofu and keep frying until it turns granular, like loose mince.
Lay a pancake on a plate and pile the cooked tofu on top. Add some raw vegetables and fresh herbs, drizzle with chili sauce, and serve.
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