Vegan cabbage and tofu okonomiyaki with tamari sauce

Ingredients

For 1 serving

• Cabbage150 g
• Tofu100 g
• Chickpea flour35 g
• Spring onions1
• Tamari1 teaspoon
• Ketchup1 teaspoon
• Vegan mayonnaise5 g
• Nori seaweed1
• Sunflower oil3 g

Contains: soy, mustard,

In season: October – March

Method

1. Remove the outer leaves and core of the white cabbage and shred it finely; slice the spring onion.
2. Blend the tofu with the chickpea flour and a few spoonfuls of water until you have a thick batter, then mix it with the cabbage and spring onion until well bound.
3. Heat the oil in a non-stick frying pan over medium heat, pour in the mixture and flatten it into a single pancake about 2 cm thick; cook for 5 minutes, until the base is golden.
4. Flip it with the help of a plate and cook for another 5 minutes, until golden underneath and firm in the centre.
5. Mix the tamari with the ketchup and brush it over the top; finish with a drizzle of vegan mayonnaise and the crumbled nori.