Gluten-Free Tofu Savory Pancake

Tofu Okonomiyaki

  • By
    Maki Shibata
  • Time
    20 minutes
Gluten-Free Tofu Savory Pancake

Have you ever tried okonomiyaki? They're Japanese savory pancakes with meat and/or seafood as filling. They're usually cooked with flour, but this recipe provides a gluten-free alternative by using tofu to create the dough. Enjoy this Kansai region specialty without worrying about allergies.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 2.82  oz Pork
  • sheets Cabbage
  • 1.06  oz Japanese leek
  • 0.18  oz Sakura shrimp (small dried shrimps)
  • 10.6  oz Firm tofu
  • Egg
  • tbsp Potato starch
  • tbsp Vegetable oil
  • as needed Okonomiyaki sauce (Sweet oyster sauce)
  • as needed Bonito flakes
  • as needed Green laver (Aonori seaweed)
  • as needed Mayonnaise


Step 1

Here are the ingredients!

Gluten-Free Tofu Savory Pancake

Step 2

Cut the pork into bite-sized pieces. Chop the cabbage and Japanese leek into smaller pieces.

Gluten-Free Tofu Savory Pancake

Step 3

Place the tofu in a bowl. Mix with a hand blender, food processor, or a whisk until smooth. Add the egg first, then the potato starch. Mix well.

Gluten-Free Tofu Savory Pancake

Step 4

Add cabbage, Japanese leek, sakura shrimp, and red pickled ginger. Mix with a spatula.

Gluten-Free Tofu Savory Pancake

Step 5

Heat half a tablespoon of oil in a frying pan. Add half of the mixture from step 4 and half of the pork. Once the dough has hardened, turn it over. Cover with a lid and keep cooking on low to medium heat for 3 minutes. Cook the second piece in the same manner.

Gluten-Free Tofu Savory Pancake

Step 6

Serve on a plate. Dress with okonomiyaki sauce and top with bonito flakes, green laver, and mayonnaise.

Gluten-Free Tofu Savory Pancake


This healthy version of okonomiyaki doesn't use wheat flour so it's gluten-free! All other ingredients are nutritious, too.

Registered Dietitian, Director of Emish

All smiles at the dining table! Based on her experience in food service management, nutritional counseling, and food planning, development, and sales, she now appears on cooking programs, publishes recipes and columns in publications and web media, and develops and produces menus for food manufacturers and restaurants.