Some vegetable oil for sautéing the vegetables and some for frying the croquettes
3 cloves of garlic, minced
1-inch piece of fresh ginger, minced or grated
½ cup onion, finely chopped
½ cup carrots, finely chopped or grated
1 cup kale, finely chopped
1 block of firm tofu, pressed and drained
1/4 cup light miso (I used white miso)
1 teaspoon sesame oil1/2 cup all-purpose flour
Egg replacer for 2 eggs (I used Ener-G powder mixed with water)
1 cup breadcrumbs (regular or panko)
- Sauté the garlic, ginger, onion, carrots, and kale in the oil for about 5 minutes.
- In a large bowl, mash the tofu using your hands.
- Add the cooked vegetables, miso, and sesame oil and mix well.
- Use about 1/3 cup of the mixture to form patties. Set aside.
Frying the croquettes:
- Heat oil over medium heat in a large skillet.
- Divide flour, egg replacer, and breadcrumbs into 3 shallow bowls.
- Dredge each patty in the flour, dip it into egg replacer liquid, and then coat with breadcrumbs.
- Fry each patty on both sides until lightly browned.
Depending on the firmness of the that tofu you use, you may find that the patties are crumbly and don't stick together well. In this case, you can try adding an egg replacement to the tofu mixture (Ener-G or maybe ground chia seeds mixed with water). I had to continue to squeeze the patties together throughout the entire dredging process, but once I got them in the oil, they retained their shape just fine.
Baking the patties (without breading):
- Preheat the oven to 350ºF. Oil a baking sheet.
- Place the patties on the baking sheet and bake for 30-40 minutes, or until golden.
|Baked version without breading|
If you have some of the unfried/unbaked tofu mixture left over, I think it would be great in a sandwich, wrapped up in some nori seaweed, or used as the filling in potstickers. You can never go wrong with tofu and kale! That's my new motto. :)