|From 06/29/2011 (by Eye-Fi)|
I heart these. They were downright delicious. Iris didn't appreciate the texture, I don't think, so out they came, but the others did well with it. Even Mike admitted they were pretty good, for tofu. It was the first time I've used the food processor for tofu, so that was exciting. I got to use our first garden yield- zucchini, too.
1 lb firm tofu, squeezed to remove extra water (place a heavy dinner plate on top for 10 minutes or so), then crumbled
1/4 cup ground walnuts
2 cloves garlic, crushed
3 tbsp fresh lemon juice
1 tbsp tomato juice
1 tsp dried oregano
1 tsp salt
fresh ground pepper
1/2 cup bread crumbs, plus 1/3 cup for coating
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1/2 lb zucchini, grated and squeezed to remove excess water
1 lb seeded, finely chopped tomatoes, drained to remove extra liquid
Preheat the oven to 350F.
Blend the tofu, walnuts, garlic, lemon juice, tomato paste, oregano, salt, and pepper in a food processor until almost smooth. Taste and add more salt and pepper if you wish. Scrape into a large bowl and mix in the bread crumbs, dill, and mint — it should have the consistency of a thick cookie dough. (Add more breadcrumbs by the tablespoon if it’s not quite there). Fold in the zucchini and tomatoes.
Create golf-ball sized balls of the mixture, and drop into the bread crumbs and roll to coat. Flatten to about 1 inch thick.
Rub a large cookie sheet with olive oil, and as you complete each fritter, arrange so they do not touch. Spray with olive oil, then place in the oven and cook for 35 minutes, flipping once halfway through.