Prep 10 mins
Cook 25 mins
Makes an impressive dinner party course as well as a dish for people not really keen on tofu.
For the croquettes
- 455 g firm tofu, rinsed and drained
- 1 onion, chopped
- 2 carrots, grated
- 1 stalk celery, chopped
- 1 tablespoon roasted sesame seeds
- 2 tablespoons whole wheat breadcrumbs
- 1 teaspoon dried herbs
- soya sauce, to taste
- seasoning, to taste
- vegetable oil, for frying
For the cranberry sauce
- 30 g vegan margarine
- 1 large onion, chopped
- 30 g whole wheat flour
- 140 ml water
- 140 ml orange juice
- 115 g fresh cranberries (or frozen equivalent)
- To make the tofu croquettes, use your hands to mix together the first seven ingredients. The result should be a soft dough. Add just enough breadcrumbs to make this hold together, and flavour to taste with herbs, soya sauce and seasoning.
- Divide the dough into eight small balls, flatten them, and shallow-fry quickly for a few minutes on each side, taking care when you turn them. (For a firmer texture add some soya flour or egg substitute.).
- Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed. If you intend to freeze them, let them cool completely, then cover before doing so.
- For the cranberry sauce, melt the margarine and fry the onion briefly, then cover the pan and cook gently for 10 minutes more.
- Stir in the flour and cook for just a minute before adding the water and orange juice and bringing to the boil. Continue stirring and simmer gently until the sauce thickens. Add the cranberries and simmer gently for 15 minutes, or until the cranberries are tender.
- If liked, you can season the sauce with salt and pepper, or add a little sugar instead. If necessary, add a drop more water or orange juice to make it pour more easily.
- Serve the tofu croquettes with the cranberry sauce in a small jug.
These were pretty good, but IMHO a lot of work (but then, I'm lazy.) Didn't reheat super well after frying, but made okay leftovers.