Potato Tofu Egg Pancake is a savory and wholesome dish that combines the creaminess of tofu, the heartiness of potatoes, and the richness of eggs into one irresistible creation. Lightly seasoned with salt, pepper, and optional chili powder, this golden pancake is elevated with the gooey goodness of melted mozzarella cheese and the fresh, zesty flavor of green onions. Perfectly crispy on the outside and soft on the inside, this versatile dish is both nutritious and satisfying, making it an excellent choice for breakfast, brunch, or a comforting snack. Easy to prepare yet packed with flavor, the Potato Tofu Egg Pancake is a delightful fusion of simple ingredients turned into a crowd-pleasing treat.

Directions

1. Step

Finely chop the potatoes. Cut the tofu block in half and microwave it for 2 minutes.

2. Step

After microwaving, let the tofu cool for 2 minutes. Wrap the tofu in a cloth or cheesecloth and squeeze out the excess water using a slotted spoon or your hands.

3. Step

In a bowl, crack the eggs and add the chopped green onion. Mix in 1/2 teaspoon of salt and whisk thoroughly.

4. Step

Heat some olive oil in a pan over medium heat. Add the chopped potatoes. Due to their starch content, the potatoes may stick together even after cooking. Once the potatoes are cooked, microwave them for 2 minutes, then add the tofu to the pan. Season lightly with salt and chili powder, if desired.

5. Step

Pour the egg and green onion mixture into the pan with the potatoes and tofu. Add another 1/2 teaspoon of salt and mix well. Sprinkle mozzarella cheese generously on top, then fry everything together until the cheese melts and forms a golden crust.