Vegetarian Takoyaki
Experience the irresistible charm of Vegetarian Takoyaki, a delightful twist on the classic Japanese street food that’s completely meat-free. This simple yet flavorful recipe replaces traditional octopus with tender cubes of tofu, creating a plant-based treat that’s both satisfying and delicious. The batter, made from all-purpose flour, vegetable broth, and soy sauce, yields perfectly crisp-on-the-outside, soft-on-the-inside takoyaki balls, filled with finely shredded cabbage, scallions, and the optional kick of pickled ginger. Topped with a luscious drizzle of vegetarian Worcestershire sauce and creamy mayonnaise, plus the umami-packed goodness of dried seaweed and vegetarian bonito flakes, these bite-sized morsels are a feast for both the eyes and your taste buds. Quick to prepare and ideal for sharing, this vegetarian takoyaki recipe is perfect for dinner parties, appetizers, or a fun family cooking activity. Indulge in authentic Japanese flavors, reimagined for a meat-free lifestyle!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Vegetable broth
- 1 large Eggs
- 1.5 tablespoons Soy sauce
- 0.5 cup (finely shredded) Cabbage
- 2 tablespoons (finely sliced) Scallions
- 3 ounces (diced into small cubes) Firm tofu
- 1 tablespoon (optional, finely chopped) Pickled ginger
- 4 tablespoons Vegetarian Worcestershire sauce
- 3 tablespoons Mayonnaise
- 1 tablespoon Dried seaweed (aonori)
- 1 tablespoon Bonito flakes (vegetarian substitute, such as dried shiitake flakes)
- 2 tablespoons Vegetable oil
Instructions
In a mixing bowl, whisk together the flour, vegetable broth, egg, and soy sauce until smooth and free of lumps. The batter should be slightly runny.
Preheat a takoyaki pan over medium heat and lightly grease the cavities with vegetable oil.
Pour the batter into each cavity, filling them about 3/4 full.
Add a small cube of tofu, a pinch of shredded cabbage, scallions, and a bit of pickled ginger (if using) into the center of each cavity.
Top off the batter in each cavity to cover the fillings completely.
Allow the takoyaki to cook undisturbed for 1-2 minutes, or until the edges start to set.
Using a takoyaki pick or skewer, carefully turn each takoyaki ball 90 degrees, allowing the uncooked batter to flow out and form a sphere. Continue turning every minute or so until the takoyaki are evenly golden and fully cooked (about 6-8 minutes).
Transfer the cooked takoyaki to a serving plate.
Drizzle the takoyaki with vegetarian Worcestershire sauce and mayonnaise.
Sprinkle dried seaweed (aonori) and vegetarian bonito flakes over the top.
Serve immediately while hot and enjoy your vegetarian takoyaki!
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 11.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
