These Chinese-style savoury stuffed pancakes are a hearty, plant-based breakfast option inspired by jian bing and other street food-style stuffed pancakes. Wrapped in a homemade dough, these golden crispy parcels are filled with a flavourful tofu and veggie scramble, making them satisfying, protein-rich, and perfect for mornings when you crave something savoury.

Full Recipe:

Ingredients

Dough:

• 2 cups (250g) all-purpose flour

• ½ tsp salt

• ¾ cup (180 ml) warm water

• Neutral oil, for brushing

Tofu Scramble Filling:

• 1 block (300g) extra firm tofu, crumbled

• 1 tbsp oil

• ½ small onion, finely chopped

• 1/2 bell pepper, finely chopped

• 1 small carrot, grated

• 1–2 tbsp soy sauce

• 1/2 tsp turmeric

• 1/2 tsp garlic powder

• 1/4 tsp salt (to taste)

• Green onions (optional)

• Toasted sesame oil (optional)

To Assemble and Cook:

• Neutral oil for pan-frying

• Extra flour for dusting

Directions

1. Make the Dough:
   In a bowl, mix flour and salt. Gradually add warm water and mix to form a dough. Knead until smooth and elastic (8–10 minutes). Cover and rest for 30 minutes.

2. Prepare the Filling:
   Heat oil in a pan. Sauté onions, then add carrots and bell peppers. Add crumbled tofu, turmeric, garlic powder, soy sauce, and salt. Mix well and cook for 5–6 minutes. Add sesame oil and green onions if using.

3. Roll Out the Dough:
   Divide dough into 4 equal pieces. Roll each into a ball, then flatten and roll into a 7-inch circle.

4. Fill and Seal:
   Place 2–3 tablespoons of filling in the center of each dough circle. Fold the edges over the filling and seal into a bun-like parcel. Flatten slightly.

5. Cook the Pancakes:
   Heat oil in a skillet over medium heat. Place the pancakes seam-side down. Cook 4–5 minutes per side until golden brown and crisp.

6. Serve:
   Slice and enjoy hot! Serve with chili oil or soy sauce if desired.

Nutrients (per pancake, approx.)

• Calories: ~220–250 kcal

• Protein: ~8–10g

• Carbohydrates: ~28g

• Fat: ~10g

• Fiber: ~3g

A Celebration of Street Food Culture

The origin of this dish lies in the street food traditions of China, where handheld, griddle-cooked meals are prized for their portability, affordability, and flavor. Jian bing, a well-known Chinese breakfast crepe, often features a savory filling wrapped in a thin pancake. This recipe takes that concept and reimagines it through a Western-friendly lens by using a pliable homemade dough and a hearty, scrambled tofu filling, making it accessible for home cooks and those following a vegan lifestyle.

These pancakes are made by rolling out a soft flour dough, wrapping it around a warm, seasoned tofu and vegetable mixture, and pan-frying each one until golden and crisp. The result is a warm, stuffed pancake that’s crunchy on the outside, tender on the inside, and bursting with umami-rich goodness. The flavors are comforting and nostalgic yet feel fresh and modern thanks to the plant-based ingredients and clean, wholesome preparation.

What Makes These Pancakes Special

One of the key qualities of this dish is its hearty and satisfying nature. Many people associate vegan breakfasts with smoothies or toast, but this pancake provides a warm, filling, and protein-rich start to the day. The tofu scramble mimics the texture and satisfaction of a traditional egg filling while being completely plant-based. When paired with finely chopped vegetables and aromatic spices, the tofu takes on a robust flavor and satisfying texture that’s anything but bland.

The dough itself is another standout feature. Made simply with flour, water, and salt, the dough is kneaded until elastic, which gives it a beautiful chew after cooking. Once pan-fried, the exterior becomes lightly crisp and golden, offering a pleasant contrast to the soft, spiced filling inside.

These pancakes are highly adaptable. You can spice up the tofu scramble with chili flakes or sriracha, swap in mushrooms or spinach for a different veggie profile, or even try adding a spoonful of vegan kimchi for extra zing. They’re also ideal for meal prep: the dough and filling can be made ahead, and the pancakes can be assembled and refrigerated until ready to cook.

Perfect for Breakfast and Beyond

While these pancakes are perfect for breakfast, their savory richness and well-balanced nutrition make them ideal for any meal of the day. Serve them as a brunch centerpiece with a side of chili oil or pickled vegetables, or enjoy them as a handheld lunch or dinner option. Their portable format also makes them great for packed lunches or on-the-go snacks.

Pairing ideas include a light cucumber salad, a miso soup starter, or a glass of chilled soy milk for a traditional touch. You can also serve them alongside a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil for extra flavor.

Nutrition Benefits

These pancakes offer a balance of macronutrients and are a great way to start the day with energy and satisfaction. Each pancake provides around 220 to 250 calories, making it a moderate and satiating portion. With approximately 8 to 10 grams of protein per serving, they’re especially suitable for those looking to include more plant-based protein in their diet.

Tofu is a complete protein, meaning it contains all nine essential amino acids. It’s also a great source of iron and calcium, particularly when made with calcium sulfate. The addition of vegetables such as carrots, onions, and bell peppers contributes important vitamins, antioxidants, and dietary fiber, helping support digestion and overall health.

The use of turmeric and garlic powder in the filling not only enhances flavor but also brings potential anti-inflammatory and immune-boosting properties. These nutritious ingredients, paired with healthy fats from sesame oil, create a well-rounded, wholesome meal that feels indulgent without being heavy.

Why You’ll Love This Recipe

This recipe shines not only in taste and texture but also in its simplicity and versatility. It’s a fantastic introduction to making homemade vegan dough and gives you a blank canvas for exploring flavor profiles. The cooking process—kneading, rolling, filling, and frying—feels satisfying and meditative, offering the joy of crafting a dish from scratch.

The crispy golden exterior contrasts beautifully with the warm, flavorful filling, creating a sensory experience with every bite. The customizable nature of the dish means it can suit a wide range of palates and dietary needs. Plus, because these pancakes reheat well, they’re excellent for leftovers or make-ahead meals.

These pancakes are also a great way to impress guests or serve a special weekend breakfast. The presentation of a golden, pan-fried stuffed parcel sliced open to reveal colorful vegetables and tofu is eye-catching and appetizing. Whether you’re serving them at a casual brunch or as a savory snack, they’re sure to draw compliments.

Cooking Tips

For the best texture, knead the dough thoroughly until it’s soft and elastic. This ensures it will be easy to roll out and cook evenly. Be sure to let the dough rest for at least 30 minutes to relax the gluten, making it easier to handle.

When preparing the tofu filling, be sure to crumble it well and allow excess moisture to evaporate as it cooks. This prevents sogginess and enhances the flavor absorption. Season generously and don’t skip optional ingredients like sesame oil or green onions if you want an extra punch of flavor.

Pan-fry the pancakes over medium heat to ensure a crispy exterior without burning. Avoid overcrowding the pan—cook in batches if needed—and press each pancake gently to ensure even browning.

Variations and Customization Ideas

One of the best aspects of this recipe is its adaptability. Here are some ways to make it your own:

Swap tofu with mashed chickpeas or lentils for a different protein source
Use different vegetables such as mushrooms, shredded zucchini, or spinach
Add fresh herbs like cilantro or Thai basil for an aromatic twist
Incorporate chopped kimchi or pickled radish for a tangy, fermented flavor
Make a spicy version with chili flakes, Sriracha, or gochujang paste
Try whole wheat or spelt flour for a more rustic dough
Serve with different dipping sauces—try hoisin, tamari-lime, or peanut sauce

These changes allow you to tailor the dish based on your pantry, preferences, or seasonal produce, ensuring that it never gets boring.

Conclusion

Chinese-style savoury stuffed pancakes are a deeply satisfying, nutritious, and flavorful breakfast or anytime meal. They pay homage to Chinese street food traditions while offering a plant-based twist that is both accessible and customizable. The hearty tofu and vegetable filling delivers bold flavors and a satisfying texture, wrapped in a homemade dough that crisps up beautifully in the pan.

Whether you’re making these for a weekend brunch, preparing a batch for weekday breakfasts, or looking for a new way to enjoy tofu, this recipe is sure to become a go-to. It’s proof that plant-based eating can be as indulgent and hearty as any traditional dish. With a few pantry staples and fresh ingredients, you can create a golden, crispy pancake that’s as good for you as it is delicious.