In honor of National Breast Cancer Awareness Month the Soyfoods Council is challenging Recipe Redux to inspire family, friends, and readers to add more soy foods to their diet by creating recipes using one of the most versatile soy foods available–tofu!
If you’ve been following my post for the last week, you’re already familiar with my Creamy Tofu Alfredo and Chocolate Pumpkin-Coconut Pudding recipes I made in an attempt to add more tofu to my (and my husband’s) diet(s). You also may have checked out other Recipe Reduxers and their tofu-riffic recipes here, but if you haven’t, take a look and you’ll see some soy-licious recipes!
My third experiment: cauliflower pizza crust meets tofu patty
Background: I made a cauliflower pizza crust recipe for dinner and was very happy with the flavor, but not so happy with all the cheese. I came across some recipes that used tofu in place of cheese, which seemed like a very good idea to cut calories and fat. By using some lite tofu I was able to reduce the amount of cheese, but this would give the pizza crust an entirely different texture. Rather than making a limp crust, I decided to make a batch of patties…skinny tofu patties!
The verdict: The success is in the seasoning. Oregano, basil, and a little bit of red pepper flakes made this a very flavorful dish. The tofu and egg create a chewy, slightly spongy texture, sort of like a thin omelette. I had a few patties left over from dinner and they were great for a light lunch. Matter of fact, I think I prefer them cold.
Skinny tofu patties
Skinny Tofu Patties
They’re great hot or cold, with a salad or by themselves. Perfect for an on-the-go meal.
Ingredients:
1/4 block firm light tofu
1 cup cauliflower florets with stems on, steamed (I used pretty orange cauliflower here)
1/2 cup shredded Parmesan cheese
3 mushrooms, finely chopped (about 1/3 cup)
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon dried pepper flakes
2 eggs, beaten
optional toppings:
mushrooms, thinly sliced
chopped tomato
asparagus
Directions:
Preheat oven to 425 degrees. Line a baking sheet with silpat or spray with nonstick spray.
In a large bowl, add tofu, oregano, basil, salt, and dried pepper flakes and mash with a fork. Add shredded Parmesan cheese and mushrooms, stir to combine.
grating orange cauliflower (white and purple work equally good!)
Using a box grater, grate steamed cauliflower florets, holding by the stem end. Eat stems! Mix everything together, add eggs and mix well.
Drop heaping tablespoons of mixture onto prepared baking sheet and spread until thin and 4″-5″ in diameter. Top with mushrooms, tomatoes or asparagus. Bake for 10-12 minutes or until top starts to brown. Makes about 10 skinny patties.
Disclosure: by posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
Be sure to check out the other tofu-riffic recipes at The Recipe Redux: http://teaspooncomm.com/teaspoonofspice/2012/10/grilled-tofu-blt-sandwich-giveaway/.
October 19, 2012 at 19:25
Those look great! I am forever a tofu lover – I am trying these!! You have a lucky husband! p to the s, I bought quinoa for some breakfast this week :)
October 25, 2012 at 07:56
Thanks Eva, these skinny tofu patties are so convenient to just grab from the fridge and eat, I think you’ll enjoy them. I hope the quinoa works for you. :)
October 19, 2012 at 22:44
Another clever recipe – I’m not a huge fan of cauliflower but I think I’d give it a shot in this recipe :)
October 20, 2012 at 15:32
The Parmesan does give it a lot of flavor, as does the other seasonings. I think the grated cauliflower provides more bulk than cauliflower taste. I would say you can’t taste the cauliflower, it even falls behind the tofu, but perhaps you have more sensitive taste buds than I do. :)
October 22, 2012 at 09:42
I adore anything with Parmesan so I think this would be another way for me to get my cauliflower (and tofu) servings in :)
October 22, 2012 at 12:16
Awesome!