Retirei a receita deste blog maravilhoso que descobri recentemente. Ela é indiana e tem umas fotos simplesmente fantásticas. O que uma boa luz e uns acessórios podem mudar numa foto é espantoso.
Fiz estes hambúrgueres de tofu cerca de meia hora antes da hora de jantar, é assim... Só penso no que tenho de fazer de comida quando me dá a fome. É quando tenho mais inspiração! E assim que vi estes patties decidi que tinha de experimentar!
Ingredientes:
500g de Tofu
1 chávena de mistura de vegetais congelados (eu usei uma cenoura em cubos e ervilhas congeladas)
3 batatas médias
1 cebola pequena
cebolinho picado (omiti)
Gengibre picado qb
2 c chá de cominhos em sementes
2 c chá de cominhos em pó
Ingredients:
Extra Firm Tofu-13 oz cubed (I used a package of 500g)
Frozen Mixed Vegetables-1 cup (I used 1 fresh carrot in cubes and green peas)
Medium Potatoes-3-4 (peeled and cut in quarters)
Onion-1 small
Scallions chopped-1/2 cup (I didn't have)
Crushed Ginger-1 1/2 inch
Cumin Seeds-2 tsp
Ground Cumin-2 tsp
Ground Coriander-2 tsp
Garam masala-1 tbsp (I hadn't, so I used a pinch of cinnamon instead)
Chopped Fresh Cilantro-1 cup (I used only a bunch of leaves)
Salt- to taste
Oil- to shallow fry
Bread Crumbs-to coat
Instructions:
Place the cubed Tofu into a food processor and finely blend until all smooth. Reserve in a bowl.
Boil the potatoes and the veggies until cooked. Mash the potatos in the food processor again. Add them to the tofu mixture.
In a skillet heat about 2 tbsp of oil and add cumin seeds.
Once they crackle, add the onions, garlic and scallions and saute for about a minute. Add the ginger and the remain spices.
Add the steamed veggies and saute for about a minute. Add this to the tofu and potatoes mixture.
Take a small amount in your hands and make round disks.Dip the disks in breadcrumbs generously on both sides.
Heat some oil in a non stick pan and shallow fry until golden on both sides.
2 c chá de coentros em pó
1 c sopa de garam masala (não tinha, por isso coloquei uma pitada de canela)
Coentros picados qb
sal, pimenta qb
Azeite para fritar
Pão ralado para panar
Procedimento:
Triturar o tofu num processador até ficar suave e cremoso. Coloque num recipiente fundo e reserve.
Cozer as batatas sem pele e cortadas em quartos com os vegetais num tacho com água e sal. Triturar as batatas no processador até ficar em puré. Juntar ao tofu.
Numa frigideira com azeite, coloque as sementes de cominhos até que estalem, Adicione os alhos, o gengibre e a cebola. Coloque os vegetais e tempere. Adicione esta mistura ao tofu.
Forme hamburgueres com as mãos e passe-os pelo pão ralado.
Leve a fritar num bocadinho de azeite até que fiquem dourados de ambos os lados.
Sirva com salada.
Bom apetite!
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Ingredients:
Extra Firm Tofu-13 oz cubed (I used a package of 500g)
Frozen Mixed Vegetables-1 cup (I used 1 fresh carrot in cubes and green peas)
Medium Potatoes-3-4 (peeled and cut in quarters)
Onion-1 small
Scallions chopped-1/2 cup (I didn't have)
Crushed Ginger-1 1/2 inch
Cumin Seeds-2 tsp
Ground Cumin-2 tsp
Ground Coriander-2 tsp
Garam masala-1 tbsp (I hadn't, so I used a pinch of cinnamon instead)
Chopped Fresh Cilantro-1 cup (I used only a bunch of leaves)
Salt- to taste
Oil- to shallow fry
Bread Crumbs-to coat
Instructions:
Place the cubed Tofu into a food processor and finely blend until all smooth. Reserve in a bowl.
Boil the potatoes and the veggies until cooked. Mash the potatos in the food processor again. Add them to the tofu mixture.
In a skillet heat about 2 tbsp of oil and add cumin seeds.
Once they crackle, add the onions, garlic and scallions and saute for about a minute. Add the ginger and the remain spices.
Add the steamed veggies and saute for about a minute. Add this to the tofu and potatoes mixture.
Take a small amount in your hands and make round disks.Dip the disks in breadcrumbs generously on both sides.
Heat some oil in a non stick pan and shallow fry until golden on both sides.
Serve with salad.
Enjoy!
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