Vegan Okonomiyaki

Add the kombu (dried kelp) (0.28 oz) and water (0.75 cup) to a saucepan. Cook, covered, at a gentle simmer for 10 minutes to make a broth. Allow the broth to cool to room temperature before removing the kombu. Start 10m timer

Meanwhile, prepare the green onion (4 stalks), shredded green cabbage (3 cups), and trumpet mushrooms (4 king).

Grill the trumpet mushrooms (4 king) until golden in a non-stick large pan over high heat. Remove them from the pan. Wipe the pan clean, it'll be used to make the pancakes.

Add the silken tofu (5.3 oz) to a large bowl. Mash using a fork, or optionally, blend using an immersion blender until puréed.

Then add the all-purpose flour (0.25 cup), baking powder (1 tsp), and cooled kombu-broth to the large bowl*. Stir to combine. *After simmering, the broth will have lost some liquid. You should end up with about ½ cup (120 mL). If you got less, add more water. But if you got more, just add ½ cup and stop there.

Add the shredded green cabbage (3 cups), green onion (4 stalks), and grilled trumpet mushrooms (4 king). Stir until everything is coated in batter.

Heat some vegetable oil (1 tbsp) in the large pan over medium-high heat. Add 1 cup of the cabbage mixture. Use a spatula to pat the mixture into a round shape. Cover the pan with a lid and cook until the bottom is golden, about 4 minutes. Start 4m timer

Gently flip the okonomiyaki, cover again, and cook on the other side until golden.

Transfer to a plate, drizzle with vegan okonomiyaki sauce (0.25 cup), vegan mayonnaise (0.25 cup), and any other desired toppings. Enjoy!