Indian Tofu And Vegetable Cutlets Recipe Video
Master the art of making delicious tofu cutlets with Hema Kundargi on her cooking show 'Indian Vegetarian Gourmet.' This cutlet is a healthy tasty complete meal with a bowl of soup. Just right for when you want to have a light dinner.
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientTofu
Ingredients
For the cutlet:
2 potatoes
1 cup cauliflower
½ cup peas
½ beetroot
1 inch ginger
3-4 green chillies
2 tbsp of red wine vinegar
12oz regular tofu
1 cup bread crumbs
For the green chutney:
1/2 cup coconut
1/2 cup cilantro
2-3 green chillies
1 tbsp lime juice
Salt and sugar to taste
Directions
For the cutlet:
Take a big mixing bowl and add in all the chopped vegetables. Take out tofu from the freezer , defrost it and squeeze out the excess water. Crumble and add to the vegetables. Make a paste of the green chillies, ginger and red wine vinegar. Add to the vegetables and tofu mixture. Mash well wither with your hand or a potato masher to form a course mixture. Take a handful of the mixture and shape it with your palms in the desired shape. Roll on breadcrumbs and shallow fry on a pre-greased skillet adding 2-3 drops of oil. Turn over, add another 2-3 drops of oil and let fry till golden brown. Serve hot with green chutney.
For the green chutney:
Run all the ingredients for the green chutney in the blender with very little water to make a puree. Serve.
Take a big mixing bowl and add in all the chopped vegetables. Take out tofu from the freezer , defrost it and squeeze out the excess water. Crumble and add to the vegetables. Make a paste of the green chillies, ginger and red wine vinegar. Add to the vegetables and tofu mixture. Mash well wither with your hand or a potato masher to form a course mixture. Take a handful of the mixture and shape it with your palms in the desired shape. Roll on breadcrumbs and shallow fry on a pre-greased skillet adding 2-3 drops of oil. Turn over, add another 2-3 drops of oil and let fry till golden brown. Serve hot with green chutney.
For the green chutney:
Run all the ingredients for the green chutney in the blender with very little water to make a puree. Serve.
