Tofu Pancakes


1 1/2 pounds firm tofu, patted dry
3 tablespoons tahini or any nut butter
Salt or soy sauce
1/4 cup chopped fresh herbs, like parsley, basil, 2 tablespoons to 3 peanut, dark sesame, or neutral oil, like grapesee


Put the tofu, tahini and soy milk in a food processor and puree until the tofu is smooth.
Transfer to a large mixing bowl and sprinkle with the flour, some salt or soy sauce, and the fresh herbs it you're using them; stir well to combine. It should be the consistency of a thick batter; add more liquid or flour to adjust the consistency if necessary. (The batter can be made ahead to this point, covered with plastic, and refrigerated for up to a day.)
Put the oil in large nonstick or well-seasoned castiron skillet over medium heat. Spoon the batter into the pan in whatever size cakes you like but leaving enough room to flip. Cook, undisturbed, until they turn golden and release easily from the pan, about 4 minutes.
Flip carefully and cook until done, another 3 minutes, then serve.




From Mark Bittman's "How to Cook Everything Vegetarian." About this recipe he says, "Simple and delicious as this recipe is, it has chameleon-like qualities: Add garlic, ginger, and scallions for an Asian twist; garlic ginger, cilantro and Sambar Powder for an Indian flavor; or capers, olives and basil - or a spoonful of pesto for a Mediterranean flair."




Monday, November 30, 2009 - 12:20pm


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