vegan okonomiyaki

Crispy French fries drizzled with okonomiyaki sauce, vegan mayo, and topped with aonori and crispy onions! Sweet, salty, and super flavorful!

Okonomiyaki Fries

potatoes ((like Russet potatoes), about 1.5 pounds)

oil (for frying)

salt

tbsp ketchup

Worcestershire sauce

coconut sugar

soy sauce

green onions

vegan meat floss (optional)

crispy onions

tbsp aonori (or nori flakes)

Peel the potatoes and slice them into 1/2-inch thick matchsticks. Soak them in cold water for 30-45 minutes. Drain and pat it dry on kitchen paper towels.

Deep-Frying option: Heat 2-3 inches of oil in a large saucepan or deep-fryer to 275°F (135°C). Once hot, add the potatoes and fry for 4-5 minutes. Remove the fries from the oil using a slotted spoon and transfer them to a plate lined with kitchen paper towels.Bring the oil to a temperature of 400°F (200°C). Once hot, re-add the fries to the oil and fry for another 5 minutes or until golden brown. Remove from the oil and drain on kitchen paper towels. Sprinkle with salt and stir to coat.

Air-Fryer option: Pre-heat your air fryer to about 375°F (190°C). Transfer the potatoes to a large bowl and drizzle with 2 tablespoons of oil. Stir to coat.Add the potatoes to the air fryer and cook for about 10 minutes or until golden brown. Remove from the air fryer and transfer the fries to a plate lined with parchment paper.

French Fries

Combine the ketchup, vegan Worcestershire sauce, coconut sugar, and soy sauce in a small bowl. Whisk until sugar has dissolved.

Okonomiyaki Sauce

Transfer the French fries to a plate and drizzle with the okonomiyaki sauce, vegan mayo, chopped green onions, vegan meat floss, crispy onions if using, and aonori. Enjoy immediately!

To Assemble

Hiroshima-style Okonomiyaki loaded with sautéed soba noodles, smoky tofu, cabbage and topped with a soft tofu omelet! Plus it&#39;s brushed with a sweet and savory sauce and drizzled with mayo!

Vegan Hiroshima-Style Okonomiyaki

firm tofu (or tempeh)

maple syrup

liquid smoke

soba noodles (or yakisoba noodles)

ketchup

buckwheat flour

tbsp tapioca starch

tsp ground flaxseeds

water

cabbage (shredded)

scallions

tofu

chickpea flour

yeast

onion powder

kala namak salt

turmeric

We will start by marinating the tofu, cooking the noodles, and preparing the okonomiyaki sauce.

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.

Smoky Tofu &amp; Noodles

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!

Okonomiyaki

Great stuff, Thomas! I can't say I've seen noodles in a crepe or pancake before, but maybe I just need to travel more so I can try stuff like this. Looks absolutely delicious.

Really need to get around to picking up some black salt as well. Is the difference that huge for tofu scrambles?

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Vegan Hiroshima-Style Okonomiyaki

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