High Protein Tofu Okonomiyaki

Ingredients

• 4 oz silken tofu (mushed)
• 5 oz argentine red shrimp (raw, finely chopped)
• 2 cup green cabbage (finely shredded)
• 3 eggs (large)
• 1 tbsp light kewpie mayo (for topping)
• 1 tbsp okonomiyaki sauce (for topping)
• 2 tbsp dried bonito flakes (for topping)
• 1 spray oil (1 second spray)

Steps

1. 1

   Finely shred your green cabbage and finely chop your shrimp.

2. 2

   In a bowl, crack your eggs and whisk them.

3. 3

   Add your shredded cabbage, mushed silken tofu, and chopped shrimp into the eggs.

4. 4

   Whisk well until the egg-shrimp-tofu-cabbage mixture foams.

5. 5

   Coat a pan with spray oil and set over medium-low heat.

6. 6

   Pour your egg-shrimp-tofu-cabbage mixture onto the pan and spread it into a circular pancake shape.

7. 7

   Cook until the bottom starts to crisp and turns golden brown.

8. 8

   Flip the pancake and continue cooking until both sides are golden brown and crispy.

9. 9

   When crispy and brown, place on a plate.

10. 10

    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 per serving

• high-protein
• low-carb
• low-calorie
• japanese
• okonomiyaki
• seafood
• main dish
• healthy