Mexican Tofu Scramble Pancakes

You probably don’t know this, but I bloody love pancakes. So obviously Shrove Tuesday…aka PANCAKE DAY is one of my favourite days of the year. Unfortunately I’m also pretty darn disorganised, so I don’t ever get a blog post together in time for the big day. Well, this year hasn’t been much different but I was determined to make it happen, so I made some savoury pancakes for lunch.

I used to be really anti savoury pancakes. ‘What’s the point?’ I thought..’why would you not put sugar all over a pancake?’. But then I realised that if I include savoury pancakes into the Pancake Day, I could have more pancakes…and that’s only ever a good thing right?

Mexican Tofu Scramble Pancakes


For the Pancakes:

  • 3/4 cup gram flour
  • 3/4 cup water
  • generous pinch of salt
  • 2 tbsp chopped coriander

For the Tofu:

  • 1 medium block of tofu
  • tofu seasoning mix (more about this below)
  • sprinkling of nutritional yeast
  • 1 small onion
  • oil

Toppings (you don’t need to use all, or mix and match what you want):

  • 1 avocado
  • vegan cheese
  • chopped coriander
  • salsa
  • hot sauce
  • mayonnaise or sour cream
  • fresh lime juice


  1. First off, prepare the tofu scramble. Heat some oil in a pan and cook off the onions for 5 minutes or so.
  2. Crumble the tofu into the pan and cook until browned and slightly crispy (about 10 minutes)
  3.  Add the tofu seasoning and some nutritional yeast and stir through. Cook on a low heat while you prepare the pancakes
  4. Mix together the gram flour, water, salt and coriander. Heat a teeny bit of oil in a frying pan. When hot, pour half the pancake mixture into the pan and cook on a low heat for around 1-2 minutes, until it the top begins to bubble.
  5. Use a spatula to flip the pancake, sprinkle some grated cheese on top and cook for a further 2 minutes.
  6. Pop the pancake onto a plate and top with the scramble, some chopped avocado, salsa and fresh coriander. Folk over and then top with more salsa and some mayo/sour cream and some hot sauce.
  7. Before devouring, squeeze half a lime over your masterpiece and enjoy.

This was so delicious and simple to make, I love it.

I used to put together my own spice blend for tofu scramble…until I came across Vitam-R’s Tofu Scramble Seasoning. Now I don’t use anything else, it’s ace. I’ve not come across it in the UK, only Germany unfortunately, so I stock up everytime I visit. Feel free to use your own blend for this.


So there you have it, a pancake recipe for pancake day! I will be making some classic crepes with lemon and sugar later but I likely won’t post it up for a few days. Keep your eyes peeled!

What pancakes will you be eating today? Let me know in the comments


4 thoughts on “Mexican Tofu Scramble Pancakes

  1. I love pancakes, they are a perfect food for any time, any occasion, any mood.
    Sadly, I work every Tuesday and it is nearly a 12 hour day, so there are no pancakes for me on this day. I feel this keenly every single year.


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