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0
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minReady in -
perYield -
300
calCalories
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:
- Mix flour and vegetable broth in a bowl to create a smooth batter.
- Stir tofu, green onion, ginger, cabbage, soy sauce, and nori into the batter.
- Heat the takoyaki pan and grease each mold with oil.
- Pour the batter into the molds, filling them halfway. Add the filling mixture, then cover with more batter.
- Cook over medium heat. As the bottom starts to firm, turn each ball 90 degrees using a skewer or chopstick.
- Serve hot with vegan takoyaki sauce, vegan mayonnaise, and vegan bonito flakes.
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