Tofurniki or Russian Vegan Syrniki
A dairy free and egg free version of a classic Russian Breakfast staple. A simple and hearty alternative to pancakes for breakfast.
Servings Prep Time
12-15cakes 8-10mins
Cook Time
15mins
Servings Prep Time
12-15cakes 8-10mins
Cook Time
15mins
Ingredients
Tofurniki
Instructions
  1. Crumble tofu and add 3/4 cup flour, vanilla, sugar and aguafaba in a big mixing bowl.
  2. In a small bowl mix together baking soda and vinegar. Let it bubble up and add to the big mixing bowl.
  3. Using a hand mixture, blend together all ingredients.
  4. Add in plant based milk a couple tablespoons at a time. Evaluate batter consistency. It should resemble cookie dough or slightly softer. It needs to be able to hold together to form a patty.
  5. Sprinkle 1/2 cup flour onto a separate plate.
  6. Using a soup spoon, gather batter and form a patty using your hands. Then place onto flour plate and carefully cover patty with flour on all sides. Set the patty onto a cutting board or plate and repeat process until all the batter is used up.
  7. Heat a big pan and drizzle coconut oil.
  8. Carefully place syrniki patties onto pan and flatten slightly using the back of a spatula. Cook for 2-3minutes or until a golden crust is formed. Flip and repeat on the other side. Repeat until all the patties are cooked.
  9. Serve tofurniki warm with a jam and/sour cream.
Recipe Notes

*Easily reheated in microwave or stove

**Can be stored for a couple days in an air tight container.