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tofu fritters, a.k.a. tofu over easy

February 17, 2013

Serves 4
Prep time: 10 minutes (plus pressing time, if you can be bothered)

Tofu fritters
Oh my goodness.  These have just shot straight to the top of my tofu chart.  Who can be bothered with marinating tofu, anyway?  You have to plan it ages in advance, and even then the marinade hardly seeps through the surface.  Why not just blitz the lot, I say, and make fabulous flavour-saturated fritters?

Not only do they taste amazing, they also take next to no time to prepare.  I am not exaggerating when I say that you can be chowing down on these a scant ten minutes from the time the thought – ‘I fancy fritters!’ – first enters your head.

There may be lower-fat ways of cooking these, I am not sure.  However, frying in generous amounts of oil definitely optimises the crunch factor.  They hit a similar note to a fried egg – you know, all soft inner and crispy outer – but obviously about a million times better in every way.  And anyway, most of the oil is left over in the pan afterwards, so who knows?  Perhaps they’re not that fattening after all?

I did a thyme – lemon – spring onion thing which worked well.  It was quite a sophisticated flavour combo really, which I then ruined by sticking it into a cheap white bun with vegan mayo and a slice of vegan cheese, because I was in the mood for a McMuffin.  Oh, it was good though.

I have a feeling that I’ve only just scratched the surface with these.  You could put in pretty much any flavour you wanted.  Italian, Indian, Thai… I might do jerk next time, yum!  You could do different shapes too, balls or sausages or happy little splats, whatever takes your fancy.  I’d love to hear what other versions of these people have tried – please let me know!

Tofu fritter in a bun

McMuffin style… in a dirty white bun with dirty vegan cheese… mmmm

Ingredients

Firm tofu, 400g (pressed if you have time – otherwise squeeze over the sink to get as much water out as possible)
Gram flour, 2 tbsp
Garlic, 1-2 cloves, peeled
Fresh thyme, a few sprigs, or one good pinch of dried
Turmeric, 1/2 tsp
Two spring onions, light and dark green parts, finely chopped
Zest and juice of 1/2 lemon
Nutritional yeast, 2 tbsp
Salt and pepper to taste
Vegetable oil, for frying

Pour about 1cm depth of oil into a heavy based frying pan and put over a medium heat.

In a food processor blitz the tofu, gram flour, garlic, thyme, turmeric, lemon zest and juice, nutritional yeast, and salt and pepper until the mixture is well combined and starting to clump together.  Add the spring onions and pulse to combine.

Form into four patty shapes (wet hands help).  Test the oil by dropping in a pinch of tofu mixture – if it sizzles, it’s ready.

Fry over a medium heat (not too hot) for about three minutes on each side until golden brown.  Let drain on kitchen paper or a clean tea towel for a few minutes before serving.

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3 Comments
  1. I love the idea of a tofu chart!

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