fab. vegan recipe of the day: ‘Spinach & tofu fritters’

Posted on December 24, 2012


Today (24th December), Andrea posted a fab. vegan recipe on her CHOCOLATE and BEYOND web-site titled ‘Spinach & tofu fritters’.

‘… Christmas breakfast is always given as much thought as Christmas dinner round our house, and in my first Christmas as a ‘declared’ vegan (last year I was just playing at it!), I have decided that these utterly delectable Spinach & Tofu Fritters will be on our breakfast table this year.

I made these a few weeks ago and was astounded with how well they turned out, and how totally scrumptious they were, from such few ingredients and with little preparation or cooking time involved. They really are so quick to make as well as tasty and satisfying, but light enough to eat in the knowledge that you will be indulging somewhat later on! …

These fritters obviously make for a good breakfast or brunch, served with fried mushrooms or fried mixed peppers and maybe some fresh, crusty bread and vegan sour cream. But I think they would make a good appetiser as well, served with a rocket and cherry tomato salad.

This recipe is enough for two people with some extras, increase the quantities to feed more mouths or if you’re not serving with anything else and need more than a snack or to make a main meal from these …

Spinach & tofu fritters

Makes 4 small palm-sized fritters
200g / 7oz firm tofu, patted dry
2 large handfuls of baby spinach leaves (washed)
1 large clove garlic, minced
2 tablespoons cornmeal / fine maize flour
1 tablespoon nutritional yeast flakes
½ tablespoon extra virgin olive oil
½ tablespoon lemon juice
½ teaspoon sea salt
Olive oil for light frying

1. After you have dried as much water from the tofu as you can with kitchen paper, in a bowl, mash the tofu with a fork so it is very crumbly and mushy. Then mush in the salt, lemon juice, garlic, cornmeal and nutritional yeast, until well combined, before mixing in the extra virgin olive oil.

2. Stir in the spinach leaves as well as you can. You may need to use your hands to get them properly combined into the mixture.

3. Heat a little olive oil in a heavy bottomed frying pan on a medium heat, or just above medium, and then with hands, form patties with the spinach and tofu mixture and drop them into the pan. Fry until golden brown, turning on both sides.

4. Serve the fritters while hot. They are delicious with fried mushrooms or fried peppers, and you could try vegan sour cream to drizzle over too …’

Read the item, view images and add your comment online at www.chocolateandbeyond.co.uk/2012/12/spinach-tofu-fritters.html


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