This is healthy, high in fiber, very light Tofu dish. It’s not the type of cutlet, which makes you stuffed after eating one or two pieces. This can served at breakfast, lunch, or dinner. Texture-wise it’s very soft and delicate so it melts in mouth right away. I only used bread crumbs for binding rather than using potato, flour, or eggs, which helped keeping the dish light. It doesn't have any fancy spices, only our regular Indian spices.
Alternatively, the soy bean and tofu mixture can be used as filling for parathas or as burger patties. This can be made in advance and refrigerated for around 1 week time.
This is the recipe I am submitting for WBB#20 - Balanced Breakfast contest hosted by Mansi.
- 2 cup Soy Beans
- 1/4 cup Corn Kernels
- 2 Scallions, chopped
- 2 Garlic Cloves, minced
- 1 tsp Dhania-Jeera Powder
- 1 Carrot, grated
- 1 cup super-firm Tofu
- 1 tsp Ginger, grated
- 1 tbsp Green Chili, chopped
- 1 tsp Garam Masala
- 1 tbsp Cilantro, chopped
- 1 tsp Lemon Juice
- 1/2 cup bread crumbs
- Salt to taste
- Pepper to taste
1. Thaw and peel soy beans and cook in microwave for 10 minutes.
2. In a blender, process tofu until it’s smoothly blended. Take out in bowl and keep aside.
3. In a blender, add soy beans, corn, garlic, ginger, green chili, garam masala, scallions, salt, pepper, dhania-jeera powder, and cilantro. Mix until it’s coarsely blended.
4. Mix soy bean mixture with tofu. Add bread crumbs, carrot and lemon juice. Mix well.
5. Make cutlets. Wrap them with plastic wrap, and put it in the refrigerator for 15-20 minutes.
6. Heat oil in pan and cook cutlet on both side on medium-low heat for 10 minutes or until its golden brown.