Ingredients
Ingredients
- 1 Tbsp Olive Oil
- 2/3 Cup Millet
- 1 1/3 Cups Water
- 1 Cup Carrot
- 1 Cup Zucchini
- 1/2 Cup Red Pepper
- 1/2 Cup Yellow Pepper
- 2 Oz Spinach
- 1 Lb Extra-firm tofu
- 1 1/4 Tsp Salt
- 1/2 Tsp Black Pepper
- 2 Cups Bread Crumbs
Directions
Directions
- Prepare the tofu the same way as for Tofu Cutlets with Pineapple Ginger Glaze.
- Combine olive oil & millet in a pot over moderate heat. toast the grains, stirring constantly, until darkened a few shades.
- Add water, bring to a boil, reduce heat, cover & cook until the millet is tender, about 20 minutes, add more water if necessary.
- Set aside for 10 minutes, then fluff with a fork.
- Individually steam vegetables until tender-crisp.
- In a bowl, mix seasoned tofu with salt, pepper, millet & vegetables.
- Mix gently.
- Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about 1/2" thick.
- Pat patties in breadcrumbs so they are coated on all sides.
- Set aside on waxed paper lined trays.
- Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side.
- Keep warm in a 250F oven.
- Drizzle with chutney & & serve with rice pilaf & vegetables.
Nutrition
Per serving · 16 servingsCalories
175
Fat
5.5 g
Saturated fat
0.7 g
Carbohydrates
25 g
Sugar
2 g
Fiber
3 g
Protein
6 g
Sodium
300 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Tbsp Olive Oil
- 2/3 Cup Millet
- 1 1/3 Cups Water
- 1 Cup Carrot
- 1 Cup Zucchini
- 1/2 Cup Red Pepper
- 1/2 Cup Yellow Pepper
- 2 Oz Spinach
- 1 Lb Extra-firm tofu
- 1 1/4 Tsp Salt
- 1/2 Tsp Black Pepper
- 2 Cups Bread Crumbs
