Tofu Croquettes with Cranberry Sauce

[Guest guest]

Just came across; I'll be trying it soon.

 

Tofu Croquettes with Cranberry Sauce

 

1 lb (455g) firm tofu, rinsed and drained

1 onion, chopped

2 carrots, grated

1 celery stick, chopped

1 tbsp roasted sesame seeds

approx. 2 tbsp wholemeal breadcrumbs

1 tsp mixed dried herbs

soya sauce to taste

salt and pepper

vegetable oil for frying

 

1. Use your hands to mix together the first five ingredients. The

result should be a soft dough.

2. Add just enough breadcrumbs to make this hold together (for a

firmer texture add some soya flour or egg substitute). Flavour to

taste with herbs, soya sauce and seasoning.

3. Divide the dough into eight small balls, flatten them, and shallow

fry quickly for a few minutes on each side, taking care when you turn

them.

4. Arrange them side by side in a small oven proof dish to be

reheated in the oven when needed. If you intend to freeze them, let

them cool completely then cover before doing so.

5. Serve with cranberry sauce.

 

Cranberry Sauce

1 oz (30g) vegan margarine

1 large onion, chopped

1 oz (30g) wholemeal flour

¼ pint (140 ml) water

¼ pint (140 ml) orange juice

4 oz (115g) fresh or frozen cranberries

 

1. Melt the margarine and fry the onion briefly, then cover the pan

and cook gently for 10 minutes more.

2. Stir in the flour and cook for just one minute before adding the

water and orange juice, and bringing to the boil.

3. Continue stirring and simmer gently until the sauce thickens. Add

the cranberries and simmer gently for 15 minutes, or until the

cranberries are tender.

4. If liked you can season the sauce with salt and pepper, or add a

little sugar instead.