High Protein Tofu Okonomiyaki
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A healthy, low-carb twist on the iconic Japanese street food pancake, using silken tofu and shrimp for a protein boost without the traditional flour-based batter.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Eggs, soy, fish, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Finely shred your green cabbage and finely chop your shrimp.
In a bowl, crack your eggs and whisk them.
Add your shredded cabbage, mushed silken tofu, and chopped shrimp into the eggs.
Whisk well until the egg-shrimp-tofu-cabbage mixture foams.
Coat a pan with spray oil and set over medium-low heat.
Pour your egg-shrimp-tofu-cabbage mixture onto the pan and spread it into a circular pancake shape.
Cook until the bottom starts to crisp and turns golden brown.
Flip the pancake and continue cooking until both sides are golden brown and crispy.
When crispy and brown, place on a plate.
Top off with okonomiyaki sauce, kewpie mayo, and bonito flakes, and enjoy!
Notes
Using light Kewpie mayo instead of regular helps save on extra calories. The batter is flourless, relying on eggs and tofu for structure.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 502
- Protein
- 48 g
- Carbs
- 20 g
- Fat
- 25 g
- Fiber
- 4 g
Where the calories come from
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