Indian Tofu and Vegetable Cutlets Recipe Video
Ingredients
| Potatoes | 2 | |
| Cauliflower | 1 Cup (16 tbs) | |
| Peas | 1⁄2 Cup (8 tbs) | |
| Beetroot | 1⁄2 | |
| Ginger | 1 | |
| Green chillies | 4 | |
| Red wine vinegar | 2 Tablespoon | |
| Regular tofu | 12 Ounce | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Coconut | 1⁄2 Cup (8 tbs) | |
| Cilantro | 1⁄2 Cup (8 tbs) | |
| Green chillies | 3 | |
| Lime juice | 1 Tablespoon | |
| Sugar | To Taste | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 169 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 161.8 mg6.7%
Total Carbohydrates 28 g9.3%
Dietary Fiber 4.8 g19.1%
Sugars 6.6 g
Protein 7 g13.7%
Vitamin A 6.8% Vitamin C 96%
Calcium 5.6% Iron 12.3%
*Based on a 2000 Calorie diet
Directions
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.
Editors Review
Here is an amazing Indian style tofu and vegetable cutlets recipe. These cutlets are very healthy and delicious. Accompany these cutlets with a bowl of soup and it serves as a complete meal, just perfect for a light lunch or dinner. Serve these delicious tofu cutlets with sliced white onions and green chutney.Chef
