Tofu Patty

Tofu Patty 

For those of us who eat eggs breakfast can always be made fast and simple and healthy but then what about those who don't eat eggs? A well there are many an Indian option but most of them are time consuming to make and need a lot of pre-planning.

I came up with the idea for a Tofu patty on a day when I had precious little time on my hands. Usually I try and look up a recipe over the internet for a base but this time I really had no time to do that either. What came to my rescue was Tofu which had been soaked and in water and stored in the refrigerator and an age old Bengali method of making cottage cheese balls. I altered the recipe but followed the method of making the balls and flattened them to make patty.

So here goes the recipe :-

Serves 2

200gm Firm Tofu which has been soaked in water and kept in the refrigerator
1 tbsp finely chopped parsley
Salt as per taste
Freshly ground pepper about 1/2 tsp to 1 tsp
3 tbsp to 4 tbsp cornflour
1 tsp finely minced garlic
2 tsp olive oil

Oil for frying

First drain the tofu and crumble it as finely as you can with clean hands and then add the rest of the ingredients except the cornflour and mix very well and try and make a dough. Slowly add the cornflour and mix it well. Now try and make little balls out of the dough, you will find it crumbling a bit but that's alright just keep pressing to make a patty.

Heat oil on medium heat and gently place the patty. Let it cook on medium to low heat for 2 minutes and flip it over and cook for 2 more minutes. Make sure you do not burn the patty.

Enjoy your breakfast by placing the patty inside wholewheat buns slathered with a hung curd dip for a healthy breakfast. Alternately you can slather butter or mayonnaise and make it an indulgence