This recipe is so versatile these croquettes can be serves as an appetizer or rolled into ball, cooked and served in fresh tomato sauce alongside pasta as a pasta and ‘meatballs’ dish.

Tofu Croquettes

Servings

Ingredients

• 1 tbsp grapeseed oil or ghee
• 1 onion chopped
• 2 garlic cloves crushed and chopped
• 1/2 tsp red pepper flakes
• 1/2 pound chopped mushrooms
• 1 block firm tofu with the water squeezed out and mashed
• 1/4 cup chopped herbs – such as cilantro or flat leaf parsley
• 1 tbsp ground flaxseed
• 1 tsp Dijon mustard
• 2 tbsp peanut butter (I prefer crunchy)
• salt and pepper to taste

Servings Ingredients 1 tbsp grapeseed oil or ghee 1 onion chopped 2 garlic cloves crushed and chopped 1/2 tsp red pepper flakes 1/2 pound chopped mushrooms 1 block firm tofu with the water squeezed out and mashed 1/4 cup chopped herbs – such as cilantro or flat leaf parsley 1 tbsp ground flaxseed 1 tsp Dijon mustard 2 tbsp peanut butter (I prefer crunchy) salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. Line an oven pan with parchment paper. Put aside.
3. Heat oil in a non-stick pan.
4. Add onion, garlic and cook until the onions start to brown slightly.
5. Add the pepper flakes until fragrant (30 seconds)
6. Add the chopped mushrooms and cooked until the mushrooms are cooked and the water is evaporated.
7. Add the chopped herbs and stir until combined.
8. Remove the pan from heat and let the mixture cool.
9. Mash the tofu completely and add mustard, flaxseed and peanut butter and stir until combined.
10. Add the onion and mushroom mixture to the tofu along with salt and pepper to taste.
11. Mix until well combined.
12. Form into croquettes and place into prepared oven pan.
13. Cook for 30-40 minutes until croquettes brown slightly.
14. Let cool slightly and serve.