• 0
    min
    Prep Time
  • 0
    min
    Cook Time
  • 0
    min
    Ready in

  • per
    Yield
  • 300
    cal
    Calories
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:
  • Seasons:all
  • Cuisines:
  • Courses:snacks,lunch,dinner

Recipe Description

Vegan Takoyaki transforms the classic Japanese street food into a delightful vegan delight. This recipe utilizes tofu and seaweed to mimic the texture and flavor of traditional octopus balls, complemented by an assortment of crisp vegetables and a savory, umami-rich vegan sauce. Enjoy these little rounds of joy with a drizzle of vegan takoyaki sauce for a perfect party snack or a satisfying meal.

Ingredients

  • 1 cup flour (gluten-free if needed)
  • 2 cups vegetable broth
  • 1/2 cup diced tofu
  • 1/4 cup finely chopped green onion
  • 1/4 cup pickled ginger, minced
  • 1/4 cup shredded cabbage
  • 1 tbsp soy sauce
  • 1 tsp nori seaweed flakes
  • Oil for greasing
  • Vegan takoyaki sauce
  • Vegan mayonnaise
  • Bonito-flavored shreds (vegan)

Steps:

  1. Mix flour and vegetable broth in a bowl to create a smooth batter.
  2. Stir tofu, green onion, ginger, cabbage, soy sauce, and nori into the batter.
  3. Heat the takoyaki pan and grease each mold with oil.
  4. Pour the batter into the molds, filling them halfway. Add the filling mixture, then cover with more batter.
  5. Cook over medium heat. As the bottom starts to firm, turn each ball 90 degrees using a skewer or chopstick.
  6. Serve hot with vegan takoyaki sauce, vegan mayonnaise, and vegan bonito flakes.

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