Tofu Croquettes With Cranberry Sauce
Here's a delectable recipe for tofu croquettes served with a tangy cranberry sauce. These crispy patties are packed with the goodness of firm tofu, aromatic herbs, and nutty sesame seeds. Pan-fried to golden perfection, they're a delightful treat for any occasion. Paired with the vibrant flavors of fresh cranberries cooked to a luscious sauce, this dish is a flavorful vegan option that will surely impress your taste buds. Enjoy the crunch of the croquettes complimented by the sweet and tart cranberry sauce on the side.
— Constant Cookbook
Ingredients
- 455g/1lb firm tofu
- 1 onion
- 2 carrots
- 1 stick celery
- 1 tbsp roasted sesame seeds
- approx. 2 tbsp wholemeal breadcrumbs
- 1 tsp mixed dried herbs
- soya sauce
- , to taste seasoning
- , for frying vegetable oil
- 30g/1oz vegan margarine
- 1 large onion
- 30g/1oz wholemeal flour
- 140ml/¼ pint water
- 140ml/¼ pint orange juice
- 115g/4oz fresh cranberries (or frozen equivalent)
Instructions
- To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper.
- Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them.
- Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so.
- For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens.
- Serve the tofu croquettes with the cranberry sauce alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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