Curried Tofu Patties

By The Canadian Living Test Kitchen

32 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	119119 cal
pro	7 g7g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	23 mg23mg chol
sodium	215 mg215mg sodium
% RDI:	-
calcium	88 calcium
iron	1111 iron
vit A	1919 vit A
vit C	88 vit C
folate	1010 folate

These light, delicious “burgers” showcase the versatility of tofu. Easy-to-crumble extra-firm tofu makes a terrific vegetarian “ground beef,” which, when mixed with a variety of finely chopped vegetables, becomes a great vegetarian alternative to hamburgers. Serve with lemon wedges and a green salad, or in a pita with all the fixings.

Ingredients

1 pkg (350 g) extra-firm tofu 1 1pkg (350 g) pkg (350 g)extra-firm tofu
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3/4 cup finely chopped mushrooms 3/4 3/4cup cupfinely chopped mushroommushrooms
1/2 cup finely grated carrot 1/2 1/2cup cupfinely grated carrot
2 tbsp finely diced celery 2 2tbsp tbspfinely diced celery
4 green onions , thinly sliced4 4green oniongreen onions, thinly sliced
1 small hot green pepper , minced1 1small hot green pepper, minced
2 tbsp lemon juice 2 2tbsp tbsplemon juice
2 tsp mild Indian curry paste 2 2tsp tspmild Indian curry paste
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 egg , beaten1 1eggeggs, beaten
1/2 cup dry breadcrumbs 1/2 1/2cup cupdry breadcrumbs
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander

Preparation

Finely crumble tofu into colander; press to remove liquid. Let drain, pressing occasionally, for 20 minutes.

Meanwhile, in nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry mushrooms, carrot, celery, green onions and hot pepper, stirring occasionally, until vegetables are softened, about 5 minutes. Add lemon juice, curry paste, cumin, salt and pepper; cook, stirring, until vegetables are coated, about 1 minute. Let cool in pan.

Transfer tofu to large bowl. Add egg, 1/4 cup (50 mL) of the bread crumbs, coriander and vegetable mixture; mix well. Form into eight 3/4-inch (2 cm) thick patties. Place remaining crumbs in shallow dish; press patties into crumbs to coat. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 1 month. Thaw in refrigerator.)

In same skillet, heat remaining oil over medium-high heat; fry patties, turning once, until golden, about 3 minutes per side.

Source : Canadian Living Magazine: June 2003