Smoky Tofu & Noodles
- 2.5 (70g) ounces firm tofu (or tempeh)
- 2 tbsp (30ml) soy sauce
- 1 tsp (5ml) maple syrup
- 1/8 tsp liquid smoke
- 1.5 ounces (45g) soba noodles (or yakisoba noodles)
- 1/4 cup (60ml) ketchup
- 1 tbsp (15ml) soy sauce
- 2 tbsp (30ml) maple syrup
- 1 tbsp (15ml) vegan Worcestershire sauce
- 3 tbsp (23g) buckwheat flour
- 1 tbsp (7g) tapioca starch
- 1 tsp ground flaxseeds
- 1/8 tsp salt
- 1/4 cup (60ml) water
- 1 cup (70g) shredded cabbage
- 2 tbsp chopped scallions
- 3.5 ounces (100g) silken tofu
- 2 tbsp (11g) chickpea flour
- 1/4 tsp nutritional yeast
- 1/8 tsp onion powder
- a pinch of kala namak salt
- a pinch of turmeric
- topping: green onions
We will start by marinating the tofu, cooking the noodles, and preparing the okonomiyaki sauce.
Smoky Tofu & Noodles
- Press the tofu between two sheets of kitchen paper towel to remove excess moisture. Cut it into 4-5 thin slices and arrange the slices in a small baking dish. Pour the soy sauce, maple syrup, and liquid smoke on top of the tofu and mix with your hands to make sure all the slices are coated with the marinade. Let marinate at least 30 minutes.
- In the meantime, bring a pot of water to a boil, add the soba noodles and cook according to the package instructions. Drain and set aside.
- Combine all the ingredients together in a small bowl. We will use this sauce to flavor the noodles and glaze the top of the okonomiyaki at the end.
- In a small mixing bowl, whisk together the buckwheat flour, tapioca starch, ground flax seeds, and salt. Add the water and whisk until well combined. Let the batter rest 7-10 minutes.
- Heat a large non-stick skillet over medium heat. Once hot, add a tablespoon of oil and spread into an even layer using a sheet of kitchen paper towel. Pour about 3/4 of the batter into the skillet and lightly spread into a thin round crepe. Cook for 2-3 minutes or until it doesn’t stick to the skillet anymore.
- Top the crepe with the shredded cabbage, scallion, and arrange the marinated tofu slices on top.
- Drizzle the rest of the batter on top of the tofu. Next, carefully (and quickly) flip it using two spatulas. It’s okay if some cabbage escapes, just use a spatula to replace it under the crepe.
- Cook for about 5 minutes. Using a spatula, move everything to a side of the skillet to leave room to sautée the noodles.
- Add the cooked soba noodles to the skillet, top with about 2 tbsp of okonomiyaki sauce and stir to coat the noodles with the sauce. Sautée the noodles for 2 minutes before shaping them into a round (approximately the same size as your crepe that is on the side).
- Once again, using two spatulas, transfer the okonomiyaki on top of the soba noodles. Lower the heat to low and cook for 3-5 minutes. In the meantime, prepare the last layer: the tofu omelet.
- Combine the silken tofu, chickpea flour, nutritional yeast, onion powder, kala namak, and turmeric in a blender (I used a manual hand chopper). Blend until smooth, if the batter is too thick, add 1 tbsp water.
- Heat another non-stick skillet over medium heat. Once hot, add one teaspoon of oil and spread it evenly. Pour the batter into the skillet and spread into a thin crepe/pancake, it should have the same size as your okonomiyaki.
- Cook for 3-5 minutes, or until the top appears cooked. Next, transfer the okonomiyaki on top of the tofu omelet.
- Finally, flip the okonomiyaki one last time using two spatulas, or by placing a plate on top of the skillet and flipping it so the okonomiyaki is transferred directly on the serving plate.
- Brush the top with a generous amount of okonomiyaki sauce, drizzle with mayonnaise, and top with chopped green onions.
- Serve immediately!
- Serving Size: 1 (without mayo)
- Calories: 279
- Sugar: 15.9g
- Fat: 3.9g
- Carbohydrates: 51g
- Fiber: 3.3g
- Protein: 14.2g