Tofu And Plantain Medley Veggie Patties Recipes
TOFU AND PLANTAIN MEDLEY VEGGIE PATTIES
This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs.
Provided by Victoria M.H.
Categories Veggie Burgers
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Blend tofu, zucchini, plantain, mushrooms, sun-dried tomatoes, bread crumbs, olives, and garlic in a blender until mixture is a uniform, thick texture. Spoon mixture into your hand and mold into patties.
- Heat butter in a cast iron skillet over medium heat; cook patties, pressing on them lightly with a spatula, in the hot butter until browned, 3 to 5 minutes per side.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 26 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 345.9 mg, Sugar 9.2 g
VEGETABLE AND TOFU PAD THAI
Make this healthy version of the tasty Thai classic in less time than it takes to have it delivered. If you have fish sauce and aren't a strict vegetarian, substitute it for the soy sauce. It will give the dish deeper flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 14
Steps:
- Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
- In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
- Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among 4 plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.
Nutrition Facts : Calories 473 g, Fat 18 g, Fiber 4 g, Protein 20 g, SaturatedFat 3 g
TOFU & VEGETABLE PATTIES
Good Food reader, Julie Frankland, shares a recipe from her kitchen, inspired by a Japanese dish called Ganmodoki
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Combine all the ingredients except the oils in a large bowl with some seasoning and mix well. Heat both the oils in a frying pan. Grease an 8cm metal pastry ring or cookie cutter and place in the pan. When hot, pour 5 tbsp of the batter in and turn the heat down to medium.
- Cook 4-5 mins until golden, then take off the ring (be careful, as it may be hot), flip the pattie and cook the other side. Do this in batches, keeping finished patties warm in a low oven. Serve with the chilli sauce and extra spring onions, if you like.
Nutrition Facts : Calories 110 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
TOFU AND PLANTAIN MEDLEY VEGGIE PATTIES
This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs.
Provided by Victoria M H
Categories Veggie Burgers
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Blend tofu, zucchini, plantain, mushrooms, sun-dried tomatoes, bread crumbs, olives, and garlic in a blender until mixture is a uniform, thick texture. Spoon mixture into your hand and mold into patties.
- Heat butter in a cast iron skillet over medium heat; cook patties, pressing on them lightly with a spatula, in the hot butter until browned, 3 to 5 minutes per side.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 26 g, Cholesterol 6.1 mg, Fat 7 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 345.9 mg, Sugar 9.2 g
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