Vegan Potato Pancakes
Recipe Type: Vegan, Appetizer
Cuisine: German-inspired
Usually potato pancakes are bound together with an egg mixture, but this vegan version uses tofu for a hearty and delicious bite.
  • 8 medium Russet potatoes, peeled or unpeeled
  • 1 large onion, any color
  • 1 red Bell pepper
  • about ⅔ of a 14 oz. package of firm tofu
  • about ⅓ c fresh parsley leaves (some stems are fine too)
  • 3 Tbs whole wheat flour (or use a gluten-free flour blend)
  • 1 tsp salt
  • ½ tsp salt-free herb seasoning
  • ½ tsp garlic powder
  • about ¼ tsp fresh black pepper Coupons
  • Olive, vegetable, corn or canola oil for brushing pan
  1. Grate the potatoes, onion and pepper by hand or in a food processor.
  2. Chop the parsley by hand or in a food processor.
  3. Put the tofu in a food processor or blender and process until smooth.
  4. Combine all the ingredients in a large bowl and stir well to combine.
  5. Brush a 6 skillet with oil and place over medium heat.
  6. Spoon about ¾ c of the potato mixture into the skillet and use a spatula to flatten to about ½ thick.
  7. Cook about 5-7 minutes on each side, or until golden brown. Repeat with the remaining potato mixture.
Recipe by Honest Cooking by Mercato Fabbrica at