Spinach and Tofu Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made with spinach, mashed tofu, and egg, pan-fried until golden.
These savory pancakes are made with spinach, mashed tofu, and egg, pan-fried until golden. They’re mild and nutty, making them a nice side dish or a light lunch.
Vegetables · 20 minutes to cook
Nutrition (per 242.7g serving): 333 kcal · protein 18.2g · carbohydrate 12.9g · fat 23.1g · sodium 269.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the tofu well so the mixture isn’t too wet and is easier to flip.
Tips: If the mixture doesn’t hold together, add a little more flour to help shape it.
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Ingredients (1 serving)
- Spinach — 70 g
- Tofu — 100 g
- Egg — 1 pc
- All-purpose flour — 1 Tbsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 Tbsp