Pan Fried Tofu Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 16 mg | (133 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 carrot
- 300 grams Tofu
- 2 scallions
- 1 garlic clove
- 4 Tbsps vegetable oil
- ½ handful Fresh herbs (such as parsley and cilantro)
- 2 eggs
- 3 Tbsps breadcrumbs
- 1 Tbsp ground almonds
- 1 pinch ground Cumin
- ½ tsp Curry powder
- salt
- freshly ground peppers
- 400 grams fresh Strawberries
- 1 handful Basil
Preparation steps
Peel and grate the carrot. Finely mash the tofu with a fork. Rinse the scallions and slice thinly. Peel and finely chop the garlic. Sauté the scallions and garlic in 1 tablespoon of vegetable oil until softened. Remove from heat. Rinse the herbs, pat dry and chop finely.
Mix together the mashed tofu, sautéed scallions and garlic, chopped herbs, eggs, breadcrumbs and ground almonds. Season with cumin, curry powder, salt and pepper. Mix well with hands and add a bit more breadcrumbs if the mixture seems too wet. Form into 8 patties. Heat the remaining vegetable oil in a large skillet and cook the patties for about 4 minutes on each side, until golden brown. Drain on paper towels.
Rinse, hull and quarter the strawberries. Plate the tofu cakes, garnish with strawberries and basil and top with a dollop of sour cream, if desired.
