455g Tofu rinsed and drained
1 onion, chopped
2 carrots, grated
1 stick celery, chopped
1 tablespoon roasted sesame seeds
2 tablespoons wholemeal breadcrumbs
1 teaspoon mixed dried herbs
Soy sauce
Your choice of Seasoning, to taste
Vegetable oil, for frying
Use your hands to mix together the tofu, onion, carrot, celery, sesame seeds, breadcrumbs and mixed dried herbs. The result should be a soft dough.
Add just enough breadcrumbs to make this hold together, and flavor to taste with herbs, soy sauce and seasoning.
Divide the dough into eight small balls, flatten them, and shallow-fry quickly for a few minutes on each side. Be sure to take care when you turn them. (For a firmer texture add some soya flour or egg substitute.)
Saturday, October 4, 2008
Tofu Croquettes
Posted by cuppycake at 10:22 PM
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5 comments:
Hey! Great blog, I just found it through Auckland Vegan, I've recently started a vegan food and fashion blog too.
Some pictures of these fabulous recipes would be really great...
Go vegans!
Yeah, I just stumbled on this too. Great idea to have a nz recipe spot, as there is nothing more disappointing than finding a great recipe online but realising that your chances of getting access to "ricemellow creme" without moving to the US are not high...
Great blog :D although unfortunately I'm not on blogger - any chance of a livejournal syndication? ;)
Also if anyone's interested I have a recipe for a great mushroom and 'mince' pie using the sanitarium gluten mince. I haven't posted it elsewhere because it's kind of an antipodean comfort food. I've been refining the recipe and my last attempt was rather successful, I feel.
I've also had some success using fry's vegan mince blended together with a bean supreme tofu sausage to make a good sausage roll filling - I've bought them into work and some of the (non-veg) folks here say they're better than the real thing!
Made these tofu croquettes on the Sunday of the Labour weekend just passed. Yummmm! That's right; yum with four m's, that means but one thing, they are super yum!
I followed the recipe to a point. Used soya flour so they would hold together. Have to say I would use an egg substitute next time as they tended to crumble even after I added some water and tahini. Also, for anyone reading this and about to give it a go my advise would be to use regular tofu, that is more soft than firm as the firm will have a hard time combining with other ingredients. Also, I would blend the ingredients in a food processor to really break them down.
I served it with a fresh garden salad and homemade kumera hashbrowns. MM!! Seriously delicious!!
Yumm these look great. Love your recipes, especially the 'sausage' rolls which I will cook for my next kiddy birthday party.
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