NVW RECIPES
Tofu Rendang
Zesty Pesto Tofu with Mediterranean Salad
Tofu Kebabs with a Mustard Mayonnaise Dressing
Turkish Tofu Kofta
Sunshine Smoothie with Mango and Orange
Savoury Breakfast Roll
National Vegetarian Week
is from 24-30 May 2010.
Be deliciously different!
Turkish Tofu Kofta
Makes 12
Ingredients
2 slices wholemeal seed bread, made into fine crumbs
250g plain Cauldron tofu, drained
½ tsp pepper
1 tsp ground cumin
½ tsp allspice
1 tbsp fresh mint, finely chopped (or 1 tsp dried)
2 cloves garlic, crushed
2 tbsp fresh parsley, finely chopped
2 free range eggs, whisked
1 tbsp vegetable oil
Serve with a spicy tomato sauce, rice, pitta bread or salad.
Method
1. Chop the Cauldron tofu in food processor.
2. Place wholemeal breadcrumbs in large bowl. Add ground Cauldron tofu, spices, herbs, garlic, and whisked egg and mix well.
3. Taking 1 tbsp at a time, roll the mixture into small balls. Note: the Koftas refrigerate well at this point for later use or next day.
4. In a frying pan heat oil and fry Koftas stirring them several times to ensure even cooking and browning.
5. Remove them with a slotted spoon and drain on kitchen paper.
6. Serve Koftas hot with a spicy tomato sauce on a bed of rice or in a pitta bread pocket with salad.
© The Vegetarian Society 2009
