Begin by shredding or julienning your water-rich vegetables, such as zucchini and cabbage. Sprinkle them lightly with salt and let them sit for about 5 minutes to draw out excess moisture.

In a blender, combine silken tofu with a pinch of salt and kala namak for that unique eggy flavor. Blend until the mixture is completely smooth and creamy.

In a large mixing bowl, whisk together all-purpose flour, potato starch, and baking powder. Add the blended tofu mixture and whisk until a thick batter forms.

Gently fold the prepared veggies into your batter. Be careful not to overmix; you want the vegetables evenly distributed.

Heat a non-stick skillet over medium-low heat and add a drizzle of oil. Pour a ladleful of batter into the skillet, forming thick circles. Cook for 5-7 minutes until golden brown.

In a small bowl, whisk together hoisin sauce, soy sauce, maple syrup, rice vinegar, and sesame seeds for a dipping sauce.

Remove the pancakes from the skillet and let them rest briefly on paper towels. Cut into squares or wedges and serve hot with the dipping sauce.