This didn’t turn out the most pretty meal, but it was my first try with this recipe. I’m sure it will become more frittata-like in future. While it lacked in aesthetic prettiness, it was pretty tasty and pretty healthy. (I set Red to the task of taking the picture, and while he’s a pretty good camera man otherwise it would seem that his dinner-picture-taking skills are a bit naff. It’s all about teh eXtreme food close up!! you see. Pssh. Amateur.)
- 8 oz tofu
- 1 T olive oil
- 1 large courgette, thinly sliced
- 1 onion, thinly sliced
- 2 t parsley (or other green herb or none at all, your choice)
- 2 cloves garlic, minced
- 1 t salt
- just less than 1/4 c whole wheat flour
- 1 t baking powder
- 1/2 T soy sauce
- noodles and sauce of your choice
Step one In a frying pan or pot, saute the onion, courgette, and garlic until just tender. Remove from heat and set aside.
Step two In a bowl, mash half of your tofu.
Step three In a blender, blend the rest of the tofu until smooth
Step four Add blended tofu and mashed tofu. Add salt, floud, baking powder and soy sauce and mixed everything together well.
Step five Stir in the sauteed vegetables, Scoop out half cupfuls of the mixture, placing them on an oiled baking sheet. Flatten mounds while still trying to retain their shape and sticky-togetherness. (This recipe should yield about four mounds.)
Step six Bake at 200C for 15 minutes. Flip the patties and bake for another 15 or until golden brown and crispy-looking.
Step seven Serve with noodles and sauce. I served mine with whole wheat spaghetti and cooked up a bit of tinned chopped tomatoes with salt, oregano, basil, pepper, and a couple pinches of raw cane sugar.