Tofu Pancakes (gluten-free, dairy-free)

Name: Tofu Pancakes (gluten-free, dairy-free)
Total time: 25 min
Yield: 4
Cuisine: Signature Cuisine
Ingredients: Tofu: 500 g of; Dried apricots: 14; Brown rice flour: 60 g of; Lemon juice: To taste; Ghee: For Frying

Features:

Cuisine:

Signature Cuisine

25 min
Serves 4
Easy

Ingredients

500 g of Tofu
14 Dried apricots
60 g of Brown rice flour
plus some flour for the coating
To taste Lemon juice
For Frying Ghee
Or coconut/olive oil

Directions

What if you love cottage cheese pancakes but can’t eat dairy? Tofu pancakes are a great option! Let me say right up front that these pancakes are very different from cottage cheese pancakes and have a distinct tofu flavor. If you love tofu, these tofu pancakes are a must try!

There are a few rules for making perfect, tender, golden brown tofu pancakes:

For a tofu pancake that’s closer in taste and texture, it’s better to use naturally fermented tofu, which has a sour taste and is easier to digest. If you can’t find this type, you can just use naturally dense (bio) tofu and grind it to the consistency of fine cottage cheese. For a sour effect, add lemon juice.
It is essential to properly squeeze the tofu of excess moisture before grinding! You can easily do this with your hands over the sink. You don’t need to put the tofu under a heavy weight and get rid of all the moisture, as this will also make the tofu pancakes dry.
With all my love and respect for eggs, I recommend making tofu pancakes without eggs, as they can make them too dense. Instead of an egg to “glue” the texture and a pleasant taste, we will use dried apricots soaked overnight in cold water. Or you can use a banana (for 250g of tofu, use one medium banana) or dried plums/prunes, whichever you prefer.
Shape the tofu pancakes high enough, about 1.5 cm, to give them a fluffy appearance and tender texture.
Fry the tofu pancakes under a lid over medium/low heat to keep them moist. Be careful when flipping, as tofu pancakes are more delicate in texture than cottage cheese pancakes with eggs.
Place the cooked tofu pancakes on a paper towel to absorb excess oil and let them cool slightly to firm their shape. Hot tofu pancakes are overly tender, while slightly cooled/warm ones have a tender texture and hold their shape well.
Tofu pancakes are best served with natural coconut/almond/cashew yogurt and fresh berries.

Bon Appétit!

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Steps

1 Done	Soak the dried apricots in cold water overnight. They should soften completely.
2 Done	Squeeze softened apricots and tofu from excess moisture and grind them in a food processor until you have a soft mixture (the tofu will be fine crumbs). Transfer the mixture into a bowl, add the rice flour and mix well with a spoon until smooth. Season it with lemon juice to give it some sourness. Mix it well. You will get a soft dough that shapes well. If the dough does not hold together, add a little water, coconut/soy yogurt, or plant milk. If the dough is too wet (tofu and/or apricots are not squeezed enough), add a little more rice flour.
3 Done	Spread a thin layer of rice flour on a board and make balls from the dough. Form balls into tofu pancakes 1.5 cm thick and coat them in rice flour on all sides.
4 Done	Fry the tofu pancakes in a thin layer of oil (ghee, coconut oil, or olive oil) under a lid on each side for about 3 minutes until golden brown. Flip them very carefully. Place the cooked tofu pancakes on a paper towel and let them cool slightly before serving. Serve with natural plant-based yogurt and fresh berries. Bon Appétit!