Tofu cutlets (serves 4)
1 small block of tofu, preferably the silken or soft kind
1/2 a carrot and 1/2 a small zucchini, grated finely
1 teaspoon fresh ginger, grated finely
1/4 cup celery, chopped finely
2 tablespoons each of chickpea flour and regular wholewheat flour
Fresh herbs to taste - dill, cilantro, parsley
Spices to taste - I used black pepper, salt, coriander, red pepper and a pinch of asafetida
1 teaspoon ground chia seeds mixed with 3 teaspoons hot water; let sit for 2-3 minutes to gel (this acts as a vegan way to bind ingredients!)
Just mix all the ingredients in a bowl until the tofu is well blended with everything else, then form small cutlets with your hands. Fry in olive oil for about 2-3 minutes on each side. For people averse to deep fried dishes, you could probably cook these in the oven as well. That will be my next experiment.
I served the cutlets with sliced tomatoes and shredded spinach. They'd go very well next to soba noodles or rice too. Use your favorite sauce as a side. Enjoy!
Thank you to Vika and Slava for the inspiration!