Peanut and tofu cutlets

Name: Peanut and tofu cutlets
Yield: Serves 4
Ingredients: 15 ml/1 tbsp vegetable oil; 90 g/3½ oz/½ cup brown rice; 250 g/9 oz firm tofu, drained and crumbled; 200 g/7 oz/1¾ cups peanuts; 30 ml/2 tbsp light soy sauce; 30 ml/2 tbsp olive oil, for shallow frying; small bunch of fresh coriander (cilantro) or parsley, chopped (optional); 1 onion, finely chopped; 1 garlic clove, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

These delicious peanut and tofu patties make a filling and nutritious midweek meal, served with lightly steamed green vegetables or a crisp salad, and a tangy salsa or ketchup.

Ingredients

90 g/3½ oz/½ cup brown rice
15

Main course
Vegan

Method

Cook the rice according to the instructions on the packet until tender, then drain. Heat the vegetable oil in a large, heavy frying pan and cook the onion and garlic over a low heat, stirring occasionally, for about 5 minutes, until softened and golden.
Meanwhile, spread out the peanuts on a baking sheet and toast under the grill or broiler for a few minutes, unti