A healthy version using crumbled firm tofu and earthy mushrooms.
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In a large mixing bowl, whisk together the eggs and vegetable broth until well combined.
Gradually stir in the flour until a thick batter forms, ensuring there are no large lumps.
Add the crumbled tofu, shredded cabbage, sliced shiitake mushrooms, green onions, and ginger to the batter.
Fold the ingredients gently with a spatula until every piece of vegetable is lightly coated in batter.
Heat one tablespoon of oil in a non-stick skillet over medium heat and pour half the mixture into the center, shaping it into a circle.
Cook for 5 minutes until the bottom is golden brown, then carefully flip the pancake and cook for another 5 minutes.
Repeat the process for the second pancake with the remaining oil and batter.
Transfer to a plate and drizzle with okonomiyaki sauce and mayonnaise, then sprinkle with aonori before serving.
