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Nigerian pancakes with suya-spiced scrambled tofu recipe

Nigerian pancakes with suya-spiced scrambled tofu recipe

5 ratings

Cookbook author and blogger, Tomi Makanjuola, gives us these traditional Nigerian pancakes as an alternative for Shrove Tuesday. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 426 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 150g plain flour
  • ½ tsp baking powder
  • ½ tsp bird’s-eye chilli flakes
  • 1 tbsp caster sugar​
  • 250ml unsweetened milk alternative (we used oat)
  • 1 small red onion, finely chopped
  • 1 red bird’s-eye chilli, finely chopped (if you prefer a lot of spice, optional)
  • 4 tsp sunflower oil

For the filling

  • 1 tbsp sunflower oil
  • 1 x 396g pack tofu, drained
  • 250g frozen classic chopped mixed vegetables
  • ½ tsp cayenne pepper
  • ½ tsp ground ginger
  • ½ tsp garlic granules
  • ½ tsp turmeric
  • ¼ tsp onion granules
  • ¼ tsp ground cloves
  • 5g fresh parsley, leaves picked and roughly chopped (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1790kj
    426kcal     21%

  • Fat

    17g 24%

  • Saturates

    2g 12%

  • Sugars

    16g 18%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 51.4g Protein 17.7g Fibre 6.8g

Method

  1. Mix together the flour, baking powder, chilli flakes, sugar and ¼ tsp fine salt in a mixing bowl. Gradually whisk in the milk alternative to make a smooth batter, then stir in the onion and fresh chilli, if using.

  2. Heat 1 tsp oil in a nonstick frying pan over a medium heat. Pour in a quarter of the batter and quickly use the back of a spoon to spread the mixture into an even circle approximately 15-18cm. Fry for 2 mins or until bubbles stop popping on the surface, then flip and cook for another 1-2 mins until lightly browned and cooked through. Transfer to a plate and cover loosely with foil; repeat with the remaining oil and pancake batter.

  3. Meanwhile, make the scrambled tofu filling. Heat 1 tbsp oil in a large frying pan over a medium-high heat, then crumble in the tofu. Add the frozen veg, all the spices along with ½ tsp each ground black pepper and fine salt. Cook for 6 mins, scraping the bottom of the pan with a spatula every few mins, until piping hot and cooked through.

  4. Divide the spiced, scrambled tofu between the pancakes and scatter with fresh parsley to serve, if you like. The pancakes and filling will keep in separate airtight containers in the fridge for up to 3 days.

Freezing and defrosting guidelines

Freeze pancakes and filling separately. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes

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