Hoppin' Tofu Latkes
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
*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.
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.
Preparation time: 30 min.
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