If using zucchini, shred or julienne it until you end up with about ½ cup. Transfer it to a bowl with a pinch of salt over top to draw out moisture. Allow the zucchini to sit for 5 minutes. Gather the zucchini in your hands, then squeeze out as much liquid as possible. Discard the liquid and set aside with the other shredded vegetables.

To a blender cup add the silken tofu, salt, and kala namak if using. Blend until completely smooth.

To a large mixing bowl, add the flour, potato starch, and baking powder then whisk to combine. Pour in the tofu mixture and whisk until you form a very thick batter. If the batter isn’t coming together, whisk in 1-2 tbsp of water at a time until all the flour is mixed in.

Add the cabbage, zucchini, scallions, pepper, garlic, and sesame oil, then use a spatula to fold the vegetables into the batter until evenly distributed.

Add about 1 tbsp of oil to coat the bottom of a small or medium skillet over medium-low heat. Dollop a generous portion of the batter and spread it out evenly to form a thick circle in the pan. Allow to cook undisturbed for 5-7 minutes, or until the bottom is golden. Flip and cook for about 5-6 minutes. Clear the pan out, add additional oil and cook the remaining batter. You should end up with about 3 large pancakes.

To make the dipping sauce, add the hoisin sauce, soy sauce, maple syrup, rice vinegar, and sesame seeds to a small bowl, and whisk together.

Cut the pancakes into squares and serve with the dipping sauce.