Vegetarian Takoyaki

Discover the irresistible charm of Vegetarian Takoyaki, a plant-based twist on the beloved Japanese street food classic. This recipe swaps traditional octopus for tender cubes of firm tofu, complemented by a delightful medley of finely shredded cabbage, scallions, and optional pickled ginger for a burst of flavor in every bite. Made with a smooth, soy sauce-infused batter, these golden takoyaki balls are cooked to perfection in a specialized takoyaki pan, creating their signature crispy exterior and soft, savory center. Drizzled with vegetarian Worcestershire sauce and creamy mayonnaise, then garnished with dried seaweed (aonori) and a unique vegetarian substitute for bonito flakes, this dish delivers authentic taste while catering to vegetarian diets. Ready in just 35 minutes, this crowd-pleasing appetizer or snack is best served hot and enjoyed with friends. Bring the flavors of Japan to your home kitchen with this easy, deliciously satisfying recipe!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.25 cups Vegetable broth
• 1 large Eggs
• 1.5 tablespoons Soy sauce
• 0.5 cup (finely shredded) Cabbage
• 2 tablespoons (finely sliced) Scallions
• 3 ounces (diced into small cubes) Firm tofu
• 1 tablespoon (optional, finely chopped) Pickled ginger
• 4 tablespoons Vegetarian Worcestershire sauce
• 3 tablespoons Mayonnaise
• 1 tablespoon Dried seaweed (aonori)
• 1 tablespoon Bonito flakes (vegetarian substitute, such as dried shiitake flakes)
• 2 tablespoons Vegetable oil

Directions

Step 1

In a mixing bowl, whisk together the flour, vegetable broth, egg, and soy sauce until smooth and free of lumps. The batter should be slightly runny.

Step 2

Preheat a takoyaki pan over medium heat and lightly grease the cavities with vegetable oil.

Step 3

Pour the batter into each cavity, filling them about 3/4 full.

Step 4

Add a small cube of tofu, a pinch of shredded cabbage, scallions, and a bit of pickled ginger (if using) into the center of each cavity.

Step 5

Top off the batter in each cavity to cover the fillings completely.

Step 6

Allow the takoyaki to cook undisturbed for 1-2 minutes, or until the edges start to set.

Step 7

Using a takoyaki pick or skewer, carefully turn each takoyaki ball 90 degrees, allowing the uncooked batter to flow out and form a sphere. Continue turning every minute or so until the takoyaki are evenly golden and fully cooked (about 6-8 minutes).

Step 8

Transfer the cooked takoyaki to a serving plate.

Step 9

Drizzle the takoyaki with vegetarian Worcestershire sauce and mayonnaise.

Step 10

Sprinkle dried seaweed (aonori) and vegetarian bonito flakes over the top.

Step 11

Serve immediately while hot and enjoy your vegetarian takoyaki!

Nutrition Facts

Serving size	(781.4g)

Amount per serving	% Daily Value*
Calories	1339.8

Total Fat 71.9g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 17.7g
Cholesterol 231mg	0%
Sodium 2507.7mg	0%
Total Carbohydrate 141.1g	0%
Dietary Fiber 11.1g	0%
Total Sugars 11.8g
Protein 36.6g	0%

Vitamin D 41IU	0%
Calcium 283.3mg	0%
Iron 10.4mg	0%
Potassium 1220.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 10.8%

Carbs: 41.6%