Remember yesterday when we said tofu was a regular-ass thing to eat? We meant it, and here’s a mint-tofu pancake recipe to prove it. All praise be to Mark Bittman on this one, as the core recipe came from How to Cook Everything Vegetarian—a book that we open about a frequently as the pantry door. These are not light and fluffy like traditional pancakes, but they do have a nice crispy skin and a moist velvety interior.

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Read the recipe after the jump…

1 1/2 lbs tofu, patted dry
3 Tbsp peanut butter
1/3 c soy milk
1/2 c all-purpose flour
pinch of salt
1/4 c fresh mint, sliced into thin ribbons
2-3 Tbsp grapeseed oil
1/2 c maple syrup

Purée tofu, peanut butter and soy milk together in a food processor (we used our Vitamix). Put the mixture into a large bowl and add the flour, the salt and the mint. Mix thoroughly. Bittman tells us that the result should be a thick batter—you can add flour or soy milk in either direction to get it there.

Put the oil in a non-stick pan over medium heat and spoon the batter into pancake-shaped blobs. We used the back of the spoon to flatten the stuff and mold circular flops. Tricky business, but we ended up enjoying the rustic shape of the cakes. Cook for four to five minutes on each side, flipping them when the edges are golden brown.

That’s about it. Plate these suckers, syrup them and enjoy a nice minty blast of delicious morning protein.

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