Tofu, my love. You remain safe for my husband to eat and you take on whatever flavour I ask you to. You provide us with rich protein, iron and calcium. In this case, I asked the tofu very politely (because I am Canadian, after all) to transform into the warmth of a roast dinner, minus all the hours of endless hard work in the kitchen. It obliged, of course. This versatile recipe can be formed into any shape you feel like eating: balls, patties, baked in muffin tins or a loaf pan; baked, fried, steamed. Eat on its own, with gravy, as part of a big meal, in a sandwich… Oh, it’s so savoury and versatile… I’ll stop gushing.
The ingredient list looks long, at a glance, but take heart – they’re mostly dried spices you’ve got in your pantry. If you don’t, they’re all spices I would recommend having around at all times. My recipe will be for tofu patties so if you’re wondering how to cook it in another form, please let me know in the comments and I’ll be glad to give further instructions.
Sunday Roast Chik’n Tofu Patties
Serves 4, very comfortably
1 lb firm, or extra firm, tofu, crumbled with your hands
1 small yellow onion, diced
1 medium carrot, peeled and shredded
1 leek, white part only, sliced thin
4 cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried dill
1/2 teaspoon dried sage
1/2 teaspoon celery seed
1/2 teaspoon garlic salt
1/4 cup nutritional yeast
1/4 cup quinoa flakes, or quick cooking oatmeal
1/4 cup corn flour, plus more for dredging
1/2 cup mashed sweet potato, or butternut squash
2 tablespoons tamari, or soy sauce
2 tablespoons canola oil, plus more for cooking
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Combine all ingredients in a large bowl and mix together with your hands. The mixture should stay together when pressed with your fingers. If you find the mixture is too dry to hold together, add a little mashed sweet potato or tamari. If you find your mixture is too wet, increase the amount of corn flour or quinoa flakes. Different climates will lead to slight differences in the consistency of any recipe, so trust yourself and make this work for you. Form balls from about 2 tablespoons worth of mixture with your hands. Dredge each ball in corn flour and press the flour into the tofu, while flattening it out into a flat and round shape. Place each patty on the lightly oiled parchment paper. Drizzle a little more oil over the patties and flip each one, making sure they have a slightly glossy coat on them. Bake for 25 minutes total, flipping them and rotating the sheet 15 minutes in. Serve warm or nibble on them at room temperature.
I’ve used corn flour in this recipe because I love the crunchy texture it gives + minimal effort. I’ll often dredge tofu slices in corn flour and salt and then quickly pan-fry them for the easiest of all easy tofu dinners.
I’ve literally never pressed my tofu and it is always SPECTACULAR, so I’d advise you to look for less fussy recipes and start learning the ways to love tofu straight-away.