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Indian Tofu And Vegetable Cutlets

hema.kundargi's picture
Master the art of making delicious tofu cutlets with Hema Kundargi on her cooking show 'Indian Vegetarian Gourmet.' This cutlet is a healthy tasty complete meal with a bowl of soup. Just right for when you want to have a light dinner.
  Potatoes 2
  Cauliflower 1 Cup (16 tbs)
  Peas 1⁄2 Cup (8 tbs)
  Beetroot 1⁄2
  Ginger 1
  Green chillies 4
  Red wine vinegar 2 Tablespoon
  Regular tofu 12 Ounce
  Bread crumbs 1 Cup (16 tbs)
  Coconut 1⁄2 Cup (8 tbs)
  Cilantro 1⁄2 Cup (8 tbs)
  Green chillies 3
  Lime juice 1 Tablespoon
  Sugar To Taste
  Salt To Taste

For the cutlet:
Take a big mixing bowl and add in all the chopped vegetables. Take out tofu from the freezer , defrost it and squeeze out the excess water. Crumble and add to the vegetables. Make a paste of the green chillies, ginger and red wine vinegar. Add to the vegetables and tofu mixture. Mash well wither with your hand or a potato masher to form a course mixture. Take a handful of the mixture and shape it with your palms in the desired shape. Roll on breadcrumbs and shallow fry on a pre-greased skillet adding 2-3 drops of oil. Turn over, add another 2-3 drops of oil and let fry till golden brown. Serve hot with green chutney.

For the green chutney:
Run all the ingredients for the green chutney in the blender with very little water to make a puree. Serve.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Here is an amazing Indian style tofu and vegetable cutlets recipe. These cutlets are very healthy and delicious. Accompany these cutlets with a bowl of soup and it serves as a complete meal, just perfect for a light lunch or dinner. Serve these delicious tofu cutlets with sliced white onions and green chutney.

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