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Recipes from Around the World: Scallion Tofu Egg Pancakes

This simple recipe is a family recipe with a Cantonese background. It is vegetarian and very easy to prepare and modify as needed. The tofu and eggs provide a lot of protein while the scallions, a very common ingredient in Chinese cuisine, make it flavorful. You can add carrots or any other soft-cooked vegetable of choice to add color as well as more flavor and nutrients. Without the added veggies, this dish is low in fiber, which makes it appropriate for those who are experiencing diarrhea, bowel disorders, or conditions that require a low-residue diet [i, ii].


Scallion Tofu Egg Pancakes

Serves: 1-2


  • 7 oz firm tofu, cubed
  • 2 eggs
  • 1/3 cup scallion, chopped
  • Salt and pepper to taste
  • 1 teaspoon vegetable or canola oil


  1. In a big bowl, mash the tofu with a fork.
  2. Add in the eggs and scallion to the tofu. Mix together all the ingredients.
  3. Add salt and pepper if desired.
  4. Warm a pan on medium heat, add in oil.
  5. Add 2-3 tablespoons of the tofu-egg mixture to the pan at a time, with enough space between them to be able to flip them.
  6. Flip each pancake after about 90 seconds or when the pancake turns a little brown.
  7. Repeat the process until all the mixture is used up.
  8. Serve on a plate and enjoy!

Optional, if you prefer to add more color, as well as more vitamins and minerals, to the dish: Chop 1/3 cup of your vegetable of choice into small pieces (some good options include carrots, spinach, cauliflower, broccoli). Boil vegetables until they are soft. Remove them from the water and pat them dry. They can be added to the mixture in step 3.


[i] Sorathia, A. Z., & Sorathia, S. J. (2021). Low Residue Diet. PubMed; StatPearls Publishing. https://www.ncbi.nlm.nih.gov/books/NBK557693/

[ii] Vanhauwaert, E., Matthys, C., Verdonck, L., & De Preter, V. (2015). Low-Residue and Low-Fiber Diets in Gastrointestinal Disease Management. Advances in Nutrition, 6(6), 820–827. https://doi.org/10.3945/an.115.009688

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