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Friday, June 27, 2008

Tofu "Chicken" Patties

I decided a pictorial guide was needed for this recipe, so pardon the repeat.

Tofu "Chicken" Patties
  • 1 pound extra firm tofu ( firm will work too I'm sure) drained
  • 2/3 cup finely chopped veggies ( your choice, I used carrots, celery, onion, garlic, chives)
  • 1 packet of Goya chicken bouillon(I used Goya brand, but to keep it meatless use vegetatian "chicken" bouillon)
  • tarragon, garlic powder, rosemary, and almost every other "chickeny" spice from my cabinet (use any spice you like on chicken)
  • 2 large seeded & chopped jalapeƱos (Thanks Gary!)
  • 2 handfuls of flour so maybe 1/2 - 3/4 cup? until mixture is firm and holds form
  • 1 1/2 handful of Italian bread crumbs
  • olive oil
  • a large mixing bowl
Mash tofu with in the mixing bowl with hands or potato masher until crumbly.

Add all ingredients except oil and some of the bread crumbs.

Let the mixture sit in bowl, covered, for a couple of hours in the fridge(the longer it sits the more it absorbs the flavors) The mixture should be firm and you should be able to form patties easily without it being slimy or too gooey.

If it is, add more flour until it is the right texture. Roll the patties in remaining bread crumbs.

Heat olive oil over med heat and fry until golden brown on each side (about 5 min) let stand for a few min(5-10) to let the flavors set in and patties to firm up. * Alternate cooking method, pictured here, drizzle with olive oil and sprinkle your favorite seasoning over each patty,

and cook on George Foreman Grill 6 - 9 min. until golden brown.

goes great with wine...
Can be eaten as is or on buns.

Stay tuned, next time I'll show yah how I cook tofu tacos!

8 cookies cracked:

Leah J. Utas said...

Most interesting. I have tried firm tofu as a meat substitute but didn't much care for the way it turned out so I stuck to commercial preps when I wanted fake meat.
Good to know.

Karen said...

Looks yummy. I NEVER eat tofu. But something like might make me want to try.

Jay said...

I've actually never tried tofu. That does look pretty good though. I would probably be willing to try that.

Fortune Cookies said...

leah - the tofu needs to absorb the flavors you put into it, otherwise, it'll be bland, try letting the seasonings marinade with the tofu in the fridge for a few hours first.

karen -"I NEVER eat tofu"I used to say the same thing, then I learned that I actually LOVE tofu. Stay tuned for more cooking with tofu tips...

jay - I thought the picture guide would help make it look more appetizing than it sounds,I just wish you could smell it too ;)

gary rith said...

FABOO baybee! I am, of course, a vegan, and purchase non-chicken soy patties, but YEOW! Make it from scratch, I love it!!!! Gonna print this out and share it with the missus! Big hugs to you both for a good weekend, Gary

Fortune Cookies said...

gary - I flip flopped sometime in my early 20's and became a carnivore again, but I love to stick to partially vegetarian roots. These tofu chicken patties are by far one of my All American Meat & Potatoes gal's favorite dinners! She snubbed her nose at mere idea of tofu when we first met, until I enticed her with these they're a staple at our house. Also, in a pinch, when there's not enough time to chop all the veggies myself, I will sometimes use frozen mixed veggies, works like a charm!

gary rith said...


Fortune Cookies said...

gary - Jalapenos! YUM! abso-friggin-lutely!! any pepper you like can be added to these, pablono, banana, tofu is forgiving, you add what you like to it.