Tofu Patties ( சோயா பாட்டீஸ் )

Tofu Patties ( சோயா பாட்டீஸ் )

Ingredients:

Tofu ( சோயா பன்னீர் ) -  2 or 3 cubes

Parsley leaves ( பார்சிலி இலை )  - a few twigs

Turmeric Powder ( மஞ்சள் தூள் ) -  1/4 tsp

Chilli Powder ( மிளகாய் தூள் ) -  1/2 tsp

Salt to taste ( உப்பு ) 

Olive Oil ( ஆலிவ் எண்ணெய் ) - few tsp
Bread Crumbs ( ரொட்டித் தூள் ) - 1 cup (optional )

Steps:

Using your fingertips fine crumble the tofu.

Spread and press it on a clean white cloth to remove the water content from the tofu.

Transfer tofu into a bowl. Add salt, turmeric powder and chilli powder.
Mix well. Make desired size balls and flatten into patties.If a more roasted texture is preferred then roll over a bed of bread crumbs before pan frying.
Wash the leaves well. Shave the parsley leaves from the thick stem.

Heat a iron skillet. Grease with olive oil and spread the parsley leaves. Place the patties over the leaves.
Pan fry the patties until brown and crisp on outside.

Serve hot as such or between pieces of burger bun with some lettuce / cucumbers or tomatoes thrown in. A very tasty nutritious bite which can be a quick protein breakfast or for evening snack.

My Notes:

Tofu is a great carrier of flavour. This soya  protein can be a savory way to start a day or can be a dessert to finish off your meal. 

Dry roast or in gravy it is a fulfilling accomplishment to any main dish - rice or chapathi.

Here I have used minimal ingredients to savor its original spongy glutamate taste.

By pressing the tofu its texture changes dramatically. It is anywhere from a soft and spongy texture to a firm and dense one. This is an advantages if you are pan or deep frying tofu. 

There 2 or 3 types of tofu. The two main are the soft silky ones named silken tofu used in soups or such. The other is firm tofu which is soft but firm and dense usually diced and thrown in stir fries or dry noodle recipes.

The less favored is the fermented tofu which is used in deep fry sourish vegetable dishes.