Tofu Patties with Radicchio and Arugula Salad
These patties are packed with plant protein from the tofu.
If you're not vegetarian, try substituting the tofu for grilled chicken.
- 1 small onion
- 3 ounces Celery root
- 2 ounces sun dried tomatoes (in oil)
- 3 ounces Arugula
- 1 head Radicchio
- 4 Cherry tomatoes
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- freshly ground peppers
- 1 pinch sugar
- 7 ounces Tofu
- 8 ounces Vegetable broth
- 7 tablespoons Cornmeal
- ground cilantro
Peel the onion and chop finely. Peel and finely grate the celery root. Drain the tomatoes, collecting the oil and chop the tomatoes finely. Rinse and trim the arugula and chop about 1/3. Rinse the radicchio, shake dry and cut the leaves into strips. Rinse the cherry tomatoes and cut into quarters.
Mix the remaining arugula with the radicchio and cherry tomatoes.
For the dressing, mix the apple cider vinegar with the olive oil and season with salt, pepper and sugar.
Mash the tofu with a fork. Heat some tomato oil in a pan and sauté the tofu for a few minutes while stirring, until yellow to light brown.
Pour in the vegetable stock and stir well. Remove the pan from the heat and add the cornmeal, onion, celery root, dried tomatoes and chopped arugula. Mix well until a moldable dough forms. If it is too soft, add extra corn flour, if it is too dry, add extra broth. Season with salt, pepper and coriander and then form 16 small patties with wet hands.
Heat some tomato oil in a pan and fry the patties on both sides until lightly browned.
Mix the salad with the dressing and serve on plates along with the tofu patties.