1. Prepare the batter by whisking together 1 cup of all-purpose flour, 1/4 cup of rice flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt in a mixing bowl. Gradually add 1 cup of unsweetened soy milk and 1 tablespoon of vegetable oil, whisking until the batter is smooth.
2. Heat a takoyaki pan (or an Aebleskiver pan) on medium heat and brush each cavity with vegetable oil to ensure non-stick cooking.
3. Pour the batter into the cavities, filling each to about three-quarters full to make room for fillings and easy flipping.
4. Add your favorite fillings, such as chopped scallions, mushrooms, and bell peppers, into each cavity. For creative variations, add diced tofu or konnyaku for a vegan twist.
5. Allow the edges of the batter to firm up slightly, then use a toothpick or skewer to gently flip the takoyaki balls. Slowly rotate the batter to create a round shape for each ball.
6. Continue flipping and rotating the takoyaki balls until they are golden brown on all sides, cooking evenly. This should take about 5-7 minutes.
7. Once cooked, remove the takoyaki balls from the pan and place them on a serving plate.
8. Drizzle vegan mayonnaise and vegan takoyaki sauce generously on top for flavor.
9. Sprinkle with nori seaweed flakes as an aesthetic garnish and flavor enhancer, and serve with pickled ginger on the side for a zingy touch.