Ingredients (use vegan versions):
- 1 block regular tofu, frozen
- 1 cup frozen petite peas
- 1 large or 2 small onions, chopped
- 1 tablespoon ketchup or vegan BBQ sauce
- veg or olive oil for frying
- 1 clove of garlic, minced
- egg substitute, equivalent of 1 egg*
- red or black pepper to taste
- tamari or salt to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
Directions:
*I personally use eggs, but this recipe would
probably work just fine with a substitute such as
2 T veggie mayo. Good old shredded potatoes
might also help hold this together. If you
experiment and find something that works well,
please post it!
This is not a standard latke recipe as far as
seasoning goes, but it tastes great--sort of half
way between a latke and a veggie burger. For a
more traditional latke, leave out the curry and
BBQ sauce.
RECIPE:
Freeze the tofu (at least several hours) and then
defrost it either by microwaving it or by thawing
it (with the help of hot water, if you like).
Crumble and squeeze out the tofu. Warm up the
oil over medium heat, and throw in the cumin and
chili powder for less than a minute, and then add
the chopped onions. Cook till golden, about 5
minutes. Add the garlic and then the tofu. Cook
about 5 more minutes, till the tofu starts to
brown. Transfer to a bowl and let it cool (clean
your pan). Add salt/tamari and pepper, then
flour and egg substitute, peas (frozen is fine,
BBQ or ketchup, and combine thoroughly. Heat up
oil in frying pan. Form the tofu mixture into
flattened balls and fry them in the oil, letting
each side get brown and crispy. (This can be
done in just a little oil, but not oil-free.)
Serve right away, or reheat in oven for 5-6 min.
when ready to serve.
Serves: 2-3
Preparation time: 30 min.
|
