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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

 

"Have a mouth as sharp as a dagger, but a heart as soft as tofu."
-Chinese Proverb

The refrigerator light goes on...

Tofu gets a bad rap. It is, however, a great vehicle for fantastic flavor and texture. These cakes are great served with peanut sauce.

Food Processor

I have never been a big user of small appliances. It is rare that I take my food processor off the shelf and usually it is for specific jobs and for larger quantities. Slicing with a knife is easier and there's much less clean up. Same goes for grating cheese. I like to knead dough by hand (or in my bread maker). I can't remember when I last used the dough or slicing attachments with my food processor. I'm much more likely to use my blender for pureeing and such.

That said, there are a few tasks that it is indispensable for and can't be accomplished with other appliances, such as making bread crumbs or cracker crumbs, blending thick ingredients like hummus, or making batter for recipes like cheesecake.


 

Tofu Cakes



Servings = 2 | Serving size =2 cakes

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers, especially as sandwiches.

Serve with Thai Peanut Sauce

AND

Serve with Thai Cucumber Salad or Quickie Japanese Cucumber Salad

4 tsp dark sesame oil (divided)
1/2 tsp red pepper flakes
2 cloves garlic (minced)
1 Tbsp fresh ginger (minced)
4 medium green onions (sliced crosswise, keeping white and green part separate)
1 tsp sesame seeds
8 ounces extra firm tofu
2 large eggs
2 Tbsp fresh cilantro leaves
1 Tbsp low sodium soy or gluten-free tamari sauce (divided)

Tofu Cakes from Dr. Gourmet
Place 1 teaspoon of the sesame oil in a small skillet over medium high heat.

Add the red pepper flakes, garlic, and ginger.

Cook for about 3 minutes. Stir frequently.

Add the white part of the green onion and sesame seeds and cook for about 5 minutes. Stir frequently.

Add the green part of the green onion and cook for one minute. Remove to a bowl to cool.

When the vegetables are cool, add them to a food processor with the tofu and process gently until the texture of scrambled eggs.

Add the cilantro and process for about 30 seconds in pulses.

Form the mixture into four cakes.

Place in the freezer to chill for about 20 minutes.

Place 1 1/2 teaspoons of sesame oil in a large skillet over high heat.

When hot add the tofu cakes to the pan.

Drizzle 1/2 tablespoon of the soy sauce over the top of the tofu cakes.

Cook for about ten minutes. Adjust the heat to medium low to keep the cakes from burning.

Turn the cakes over and drizzle the remaining 1/2 tablespoon soy sauce over the cakes.

Cook for ten minutes and serve.

Nutrition Facts

Serving size = 2 cakes

Servings = 2

.

Amount Per Serving

Calories 291 Calories from Fat 179
  % Daily Value
Total Fat 20g 31%
    Saturated Fat 2g 10%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 377mg 15%
Total Carbohydrates 10g 1%
    Dietary Fiber 4g 11%
    Sugars 1g  
Protein 23g  
Vitamin A 12% Vitamin C 12%
Calcium 80% Iron 20%
Vitamin K 64 mcg Potassium 459 mg
Magnesium 86 mg