Recipes: Spinach & Tofu Fritters

Christmas breakfast is always given as much thought as Christmas dinner round our house, and in my first Christmas as a 'declared' vegan (last year I was just playing at it!), I have decided that these utterly delectable Spinach & Tofu Fritters will be on our breakfast table this year.

I made these a few weeks ago and was astounded with how well they turned out, and how totally scrumptious they were, from such few ingredients and with little preparation or cooking time involved. They really are so quick to make as well as tasty and satisfying, but light enough to eat in the knowledge that you will be indulging somewhat later on!

These fritters obviously make for a good breakfast or brunch, served with fried mushrooms or fried mixed peppers and maybe some fresh, crusty bread and vegan sour cream. But I think they would make a good appetiser as well, served with a rocket and cherry tomato salad.

This recipe is enough for two people with some extras, increase the quantities to feed more mouths or if you're not serving with anything else and need more than a snack or to make a main meal from these.

Anyway, I imagine this will be my last post for a few days, while I enjoy the festive fun and food with my family and friends. I hope you have a great Christmas!

Spinach & Tofu Fritters

Makes 4 small palm-sized fritters

200g / 7oz firm tofu, patted dry

2 large handfuls of baby spinach leaves (washed)

1 large clove garlic, minced

2 tablespoons cornmeal / fine maize flour

1 tablespoon nutritional yeast flakes

½ tablespoon extra virgin olive oil

½ tablespoon lemon juice

½ teaspoon sea salt

Olive oil for light frying

1. After you have dried as much water from the tofu as you can with kitchen paper, in a bowl, mash the tofu with a fork so it is very crumbly and mushy. Then mush in the salt, lemon juice, garlic, cornmeal and nutritional yeast, until well combined, before mixing in the extra virgin olive oil.

2. Stir in the spinach leaves as well as you can. You may need to use your hands to get them properly combined into the mixture.

3. Heat a little olive oil in a heavy bottomed frying pan on a medium heat, or just above medium, and then with hands, form patties with the spinach and tofu mixture and drop them into the pan. Fry until golden brown, turning on both sides.

4. Serve the fritters while hot. They are delicious with fried mushrooms or fried peppers, and you could try vegan sour cream to drizzle over too.

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Comments

[Jen]

Great recipe I really loved these and they were super easy :)

[Andrea - Chocolate and Beyond]

Really glad you enjoyed these Jen and THANK YOU for letting me know, it means a lot :)

[pennilessveggie]

Spinach and tofu are two of my favourite things, I could totally eat these for a brunchy breakfast. Nice idea adding the nutritional yeast for flavour too. In a bid to minimise dairy in my own diet, I recently bought some and have to confess it's languished unloved at the back of the cupboard rather, I should make an effort to get it out and use it more. In tofu based dishes it would be perfect.

[Silvia]

Fab recipe - will try as soon as possible :P

[Cynthia]

I am not a great cook but this recipe is so simple, quick, nutritious and delicious I will be cooking again and again.

Fantastic web-site. Thank you!

[Andrea - Chocolate and Beyond]

Penniless - Oh my, nutritional yeast is one of my most used store cupboard ingredients! I add it to white sauces and sprinkle on pasta etc, as well as use in making vegan cheeses - it's fabulous for extra flavour (and cats love it, too!). Let me know what you think when you try the fritters :)

[Andrea - Chocolate and Beyond]

Hi Silvia - thank you for your comment! I hope you try soon :)

Hi Cynthia - yes, it is sooo simple and I'm sure it will turn out great for you :) Let me know!