Curried Tofu Patties
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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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 119 |
| pro | 7 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 23 mg |
| sodium | 215 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 11% |
| vit A | 19% |
| vit C | 8% |
| folate | 10% |
Suggested Recipes
-
1 pkg (350 g) extra-firm tofu
2 tbsp (25 mL) vegetable oil
3/4 cup (175 mL) finely chopped mushrooms
1/2 cup (125 mL) finely grated carrot
2 tbsp (25 mL) finely diced celery
4 green onions, thinly sliced
1 small hot green pepper, minced (about 1 tbsp/15 mL)
2 tbsp (25 mL) lemon juice
2 tsp (10 mL) mild Indian curry paste
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
1 egg, beaten
1/2 cup (125 mL) dry bread crumbs
1/4 cup (50 mL) chopped 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.
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.
Tags:
Sandwiches-Burgers-Wraps; Vegetarian; Tofu; Vegetables; Eggs; Skillet; Make-Ahead;
Source
Canadian Living Magazine: June 2003
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