Vegan Duck Pancakes with Tofu
These vegan peking duck pancakes are loaded with protein and veg and are so simple to make! This recipe uses ginger marinated tofu in place of duck! The pancakes are sweet, salty and topped with a tangy sriracha mayo!
Ingredients
For the Tofu Marinade
- 1 400g Extra Firm Pressed Tofu
- 3 tbsp Soy Sauce
- Juice of 1 Lime
- 1 tsp Sesame Oil
- 1 tbsp Maple Syrup
- 2 tbsp Grated Ginger
- 1 clove Grated Garlic
For the Pancake
- 2 Whole Wheat Tortillas
- Hoisin Sauce
- Cucumber ribboned
- Carrots ribboned
- Chives or Green Onion
- Chopped Cilantro
- Vegan Sriracha Mayo make your own by mixing vegan mayo with sriracha to taste!
Instructions
- Press your tofu and slice it into small, flat squares.
- Add the marinade ingredients into a container and shake to combine. Add in the tofu, shake to coat and marinate for at least 5 minutes, or overnight.
- Pan fry your tofu over medium heat for a few minutes until golden.
- Spread hoisin sauce over your tortillas then add your tofu to one side. Fold the tortilla in half and pan fry until crispy on both sides.
- Prep your veggies and add them in the middle of the pancake along with some vegan sriracha mayo and enjoy!
Nutrition
Serving: 1pancakeCalories: 458kcalCarbohydrates: 43.5gProtein: 23.7gFat: 22.7gSaturated Fat: 2.8gPolyunsaturated Fat: 7.6gMonounsaturated Fat: 3.6gSodium: 1974mgPotassium: 803mgFiber: 8.8gSugar: 21.8gVitamin A: 7008IUVitamin C: 19mgCalcium: 375mgIron: 4.9mg
Tried this recipe?Let us know how it was!