Vegan Nordic buckwheat pancakes with smoked tofu

Vegan Nordic buckwheat pancakes with smoked tofu: a savoury recipe with buckwheat flour, soya yoghurt, dill and crispy fried smoked tofu.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 430 kcal per serving
• Protein: 25 g
• Fat: 16 g
• Carbs: 42 g

Ingredients

• 80g buckwheat flour
• 100ml water
• 150g smoked tofu
• 150g soya yoghurt
• 1 tbsp olive oil
• 1 bunch of dill
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife

1. Stir the buckwheat flour with the water and salt to a smooth batter. Leave it to swell briefly so it's easier to cook later.
2. Cook the buckwheat batter in a hot frying pan with a little olive oil to make thin, golden brown pancakes. Keep them warm briefly.
3. Cut the smoked tofu into thin slices or sticks. Fry in olive oil over a medium to high heat until the edges are crisp.
4. Finely chop the dill and stir it into the soya yoghurt. Season the cream to taste with a small pinch of salt.
5. Spread the warm buckwheat pancakes with the dill and soya yoghurt. Scatter the crispy smoked tofu on top.
6. Fold the pancakes loosely and serve straight away. A little fresh dill on top goes really well.

Good to know

Savoury, simple and really comforting. This is the kind of food that arrives on the plate warm and fresh.

Swaps

Smoked tofu → plain tofu (milder, often a little less salty) | Soya yoghurt → unsweetened lupin yoghurt (also plenty of protein; contains lupin) | Dill → chives (also provide plant compounds) | Olive oil → avocado oil (heat-stable for frying)

Allergens

Contains soya; buckwheat can also trigger reactions in sensitive people. Usually well suited to children; in pregnancy it's fine with pasteurised soya yoghurt and tofu heated through well.

Dairy-free recipes