Tofu and millet patties

December 27, 2009 at 11:10 pm (C (1 star, edible), Grains, The Vegan Gourmet, Tofu)


I wanted to use up some leftover millet, and decided to try a variation on the tofu patties in The Vegan Gourmet.  I figured I’d try out one more recipe before passing it on.  The recipe calls for bulgur rather than millet, but I figured the two grains are similar enough, and the substitution should work okay.

Ingredients:

  • 1/2 cup uncooked bulgur
  • 1 Tbs. raw sesame seeds
  • 8 ounces firm tofu
  • 2 Tbs. arrowroot powder
  • 1/4 cup minced yellow onion
  • 2 cloves garlic minced
  • 1 tsp dried dill
  • 1 Tbs. low-sodium soy sauce
  • 1/4 cup minced fresh parsley leaves
  • pinch cayenne
  • 2 Tbs. canola oil for frying

Instructions

  1. Bring 1 cup of water to a boil, then stir in the bulgur.  Cover, reduce heat to very low, and cook for 10 minutes, until the water is absorbed.  Remove from the heat and allow to sit, covered, for 5 minutes.
  2. Meanwhile, toast the sesame seeds.
  3. Cut the tofu into 1/2-inch slices and pat them dry with a tea towel.  Crumble tofu into a bowl and mix in the arrowroot powder, onion, garlic, dill, soy sauce, parsley, and cayenne.  Add the cooked bulgur and mix until well combined.  Form the mixture into eight 3-inch patties.
  4. Heat 1/2 Tbs. of the oil in a cast iron skillet over medium-high heat.  Fill the pan with patties and cook about 4 minutes per side, until lightly browned.   Place the cooked patties on a platter and keep warm.  Use the remaining oil as needed to cook the remaining patties.  You should need no more than 2 Tbs. of oil if using a well-seasoned cast-iron skillet.

Serves 8

My notes:

I used 1.5 cups of cooked millet instead of the bulgur.  I used red onion instead of yellow, and upped the garlic to 3 very large cloves.  I didn’t measure my parsley, and threw in some fresh cilantro instead of the dried dill.  I increased the soy sauce to 1.5 Tbs., and used a very large pinch of cayenne.

I didn’t really understand the instructions for the tofu.  Why slice the tofu if you’re then going to crumble it into the bowl?  My tofu was extremely firm and I was worried about the texture not being soft enough, so I decided to puree it in the food processor with a little of the bulgur and the seasoning.  I couldn’t get the blade to turn, however, so I ended up adding a few tablespoons of water to get it to turn.  That was a mistake, as the final mixture was too wet.  The inside of the patties never really dried out.  Next time I’d just follow the recipe and use my hands to crumble the tofu.  The flavor wasn’t bad–you could definitely taste the parsley and cilantro, and the garlic was intense.  The millet wasn’t noticeable to me.  Surprisingly, Derek quite liked these patties, especially when served with some “Faux Annie’s dressing”.  He said they were very tasty, better than most things I’ve cooked over the past week.  He rated them a B/B+.

I enjoyed these well enough, but I definitely wouldn’t make them yet for friends, and I’m not sure I’d make them again even for myself.  Rating: B-.

1 Comment

  1. Homemade veggie burgers « The captious vegetarian said,

    […] Gourmet tofu millet patties:  Base is tofu and bulgur (but I subbed in millet).  Also contains onions, sesame seeds, […]

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