Lately, I’ve been eating lots of roasted vegetables and bakes, mostly because they are comfort food at their best and have that sort of magical effect of keeping me warm. Also, these are usually dishes that are made in one single pan, meaning there’s minimal work involved in dish washing after dinner, which is also a great advantage. I tell you what I do: often, I make a lentil/vegetable pie and make sure there are enough leftovers for me to enjoy for a couple more meals. Not having that much time to cook lately, this is a method that allows me to have homemade food at hand almost everyday. Anyway, there are also times when I manage to prepare dishes that are done in less than twenty minutes, require minimal effort, are packed with proteins, and taste good. These Herbed Tofu Cakes are one of those no-recipes that I tend to prepare when I don’t feel that much like cooking.
I grab the herbs I have on the refrigerator – this time around, lemon thyme, rosemary and chives were what I had on hand, but you could use any others of your liking -, some tofu and a couple other ingredients, and the cakes are done in no time. The curried apples are a great topping for these protein-packed patties, but you could replace it for some chutney or a simple salsa made with fresh vegetables – they’d be equally good options. To finish things off, serve the dish along with some cooked grains (I can’t get enough of basmati rice cooked with a couple spices such as cinnamon, cloves and cardamom), and there you go.
Herbed Tofu Cakes with Curried Apple
(makes 5 cakes)
for the tofu cakes:
370 grams firm tofu, drained, pat dry and crumbled
1 ½ tablespoons shoyu
1 tablespoon vegan mayo
2 teaspoons dijon mustard
2 tablespoons flaxseed meal
1 ½ tablespoons lemon thyme, finely chopped
1 ½ tablespoons chives, finely chopped
2 teaspoons rosemary, finely chopped
zest of one lemon
2 tablespoons olive oil
for the curried apple:
1 large apple, peeled, cored and thinly sliced
½ teaspoon curry powder
¼ teaspoon sugar
a pinch of salt
a good squeeze of lemon juice
1 tablespoon olive oil
chopped coriander, for garnishing
1. In a large bowl, mix all the ingredients for the tofu cakes, except the olive oil. Mix well until thoroughly combined.
2. Divide the mixture into 4 to 5 equal portions. With your hands, shape each portion into patties.
3. Heat 2 tablespoons of olive oil in a large frying pan, over medium-heat. Shallow-fry the patties for 2 to 3 minutes on each side, or until golden brown.
4. Once the tofu cakes are done, transfer them to a plate and keep them warm in the oven. Heat 1 tablespoon of olive oil in the same frying pan you used for cooking the cakes and, once hot – but not smoking – add the apple slices, sugar, salt and curry powder.
5. Cook for 5 minutes or until the apple slices are tender and slightly caramelized. Turn off the heat and add a good squeeze of lemon juice to the pan.
6. Serve the tofu cakes with the curried apple slices on top, and garnish each serving with plenty chopped coriander. Serve with basmati rice or any other grain of your liking.
This recipe is what I had for lunch today, alongside some grilled tofu and toasted bread slices. It’s one of those recipes that you can put together in a matter of minutes, and is really tasty. What is important in here is to slice both apple and zucchini as stated in the directions, so that they cook thoroughly in the amount of time I’ve specified. The point is to just slightly overcook the zucchini, while the apples retain some of their crunchiness (one of the reasons why I haven’t peeled them). Also, you don’t to use tart apples such as, for instance, Granny Smith, but sweet and crisp ones, as a way of balancing the addition of lemon and ginger juices to the dish. For me, Starking apples work the best in here, but if you can’t find them, I bet Red Delicious would make it as well. For some of you who don’t really know what else to do with zucchini, give this recipe a shot – I’m almost sure it won’t disappoint.
Curried Zucchini and Apple
(serves 4, as a side)
540 grams zucchini (3 medium ones)
200 grams Starking apples (2 small ones)
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon curry powder
2 tablespoons water
1 tablespoon freshly squeezed ginger juice
1 and ½ tablespoons freshly squeezed lemon juice, plus a bit more
1 tablespoon lemon zest
¼ cup toasted almonds, coarsly chopped
1 small handful of chopped coriander
salt and pepper to taste
1. Quarter the zucchini lengthwise. Then, cut each quarter into two halves. Finally, cut each half crosswise into sticks about 8 centimeters long. Set aside.
2. Quarter the apples and remove their core. Slice each quarter into 3 equal pieces, about 0,5 centimeters thick. Transfer the apples to a bowl, and add a squeeze of lemon juice to them, to prevent oxidation.
3. In a large sautée pan over medium heat, add the olive oil, garlic cloves, and curry powder, and fry for 1 minute. Add the zucchini and the 2 tablespoons of water, cover, and cook for 8 to 10 minutes, stirring occasionally.
4. Add the apples to the pan and cook for additional 5 minutes. In the last minute of cooking, add the lemon and ginger juices, the lemon zest, and season well with salt and pepper.
5. Remove from heat and divide among 4 deep plates. Add the almonds and chopped coriander on top of each serving and serve immediately.
inspired by Vegetarian Cookery, published by Dorling Kindersley, 1991 (I believe the book is now out of print)