ROASTED VEGETABLES CONTRIBUTE the flavor, while tofu gives the cutlets their heft and protein. The trick is to freeze the tofu first—still in its plastic tub—the defrost it. In the freezing process, water will be forced out of the tofu. Once defrosted, the tofu can be crumbled and made into burgers or cutlets, without the addition of a lot of binders.
SERVES: 4
INGREDIENTS:
- 1 small eggplant (about 1 pound), peeled and cubed
- ½ pound green beans, ends trimmed and cut into 2-inch pieces
- 2 medium-size carrots, sliced
- 1 medium-size onion, diced
- 8 garlic cloves, peeled but left whole
- 3 tablespoons toasted sesame oil
- Salt and freshly ground black pepper
- 1 pound extra-firm or firm tofu, frozen and defrosted
- 2 tablespoons tahini (sesame paste)
- 3 tablespoons Tamari-Roasted Sunflower Seeds or toasted sunflower seeds
- 1 cup soft whole wheat bread crumbs (about 2 slices)
- 2 to 3 tablespoons canola oil
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the eggplant, green beans, carrots, onion, and garlic. Add the sesame oil and toss to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan. Do not wash the bowl.
- Roast for about 30 minutes, until the vegetables are tender and well browned, stirring or shaking the pan occasionally. Remove from the oven and reduce the temperature to 250°F.
- Meanwhile, crumble the tofu into a colander. Drain well.
- Transfer the roasted vegetables to a cutting board and finely chop. Transfer to the large bowl and add the crumbled tofu, tahini, sunflower seeds, and bread crumbs. Season with salt and pepper to taste. Form the mixture into 8 patties and refrigerate for at least 30 minutes.
- Heat the canola oil in a large skillet over medium-high heat. Add half the patties to the skillet. Fry until golden on both sides, about 4 minutes per side. Keep hot in the oven while you fry the remaining patties.
- Serve hot.
