|my vegan Okonomiyaki|
|some get creative with toppings|
2 cups water (I used a vegan bouillon cube)
1/4 pound regular tofu (or about 1/2 cup)
2 1/2 cups whole wheat pastry flour
1 teaspoon salt
2 teaspoons baking powder
4 or 5 cups thinly sliced vegetables (I used broccoli, onions and mushrooms)
Puree the water and tofu in a blender until smooth.
Combine the flour, salt, and baking powder in a large bowl, and mix well. Pour in the liquid mixture, and mix lightly. Add the vegetables and mix well to combine.
Cook large pancakes on a lightly oiled skillet or griddle over medium-low heat until browned on both sides. Serve while hot with soy sauce or tonkatsu sauce (I used sweet chili sauce)
Yield: 4 - 6 servings