INGREDIENTS

• ¾ cup water
• 1 (5”) piece kombu seaweed
• 3 cups shredded green cabbage
• 4 green onions, chopped
• 2 portobello mushroom caps, gills removed
• 5 ounces silken tofu
• ¼ cup all purpose flour
• 1 teaspoon baking powder
• 1 tablespoon avocado oil
• Sriracha or other hot sauce
• Furikake
• 1 green onion, chopped
   

INSTRUCTIONS

1. Bring water and kombu to a gentle simmer for 10 minutes and cool to room temperature. Remove and discard kombu.
2. Meanwhile, shred your cabbage, chop your onions, toss together and set aside.
3. In a large, dry skillet, sear the mushrooms over medium heat on both sides until they have released any liquid and have softened slightly. Remove mushrooms and wipe pan clean.
4. Shred mushrooms using two forks OR slice into long matchsticks and toss with cabbage mixture.
5. Using an immersion blender, puree the tofu. Add flour, baking powder, and 1/2 cup cooled kombu broth and puree to combine.
6. Pour mixture over the vegetables and toss until well mixed.
7. In the same skillet, heat avocado oil over medium-high heat.
8. Add about 1 cup of mixture to skillet at a time and flatten with a fork or spatula into a circular shape.
9. Cover the pan with a lid and cook for about 4 minutes or until bottom is golden brown. Flip and continue cooking until other side is browned. Repeat with remaining mixture.
10. Serve each pancake topped with hot sauce, furikake and green onions.