THE BEST TOFU CUTLETS (2 EASY WAYS) ｜ VEGAN TOFU RECIPE

Ingredients required for making tofu vegetable cutlets - makes 13 to 15 cutlets. For making the base mixture - * 1 lb/454 gm firm tofu * 225 gm / 8 oz / 4 medium potatoes boiled till fork tender and mashed well. * 1 medium onion finely chopped * 1 medium/ 1/4th cup carrots finely chopped * 11 to 12 green beans finely chopped * 1 teaspoon grated ginger * 5 big cloves of garlic or 2 tablespoons finely chopped * 1 tablespoon of chopped coriander stems (optional) * 1 small Thai green chilli finely chopped (optional) * 1 teaspoon curry powder or any seasoning according to your preference. * salt as per taste, I used 1 heaped teaspoon (added little by little in stages all along the cooking process) * 2 teaspoons of fresh lemon/lime juice * 1/2 cup packed chopped coriander leaves or parsley (adjust proportion according to preference) * 2 teaspoons oil * 3 teaspoons cornstarch (corn flour) For making the masala powder (spice blend) * 1 dry red chilli * I/2 inch length cinnamon stick (dalchini) * 2 green cardamoms (choti elaichii) * 2 cloves (lavang) * 1 teaspoon cumin seeds (jeera) * 1 teaspoon coriander seeds (dhania) * 1/2 teaspoon black peppercorns (kali mirch) For making the flour glue - * 2 tablespoons of water * 4 tablespoons or as much needed to form a thin consistency. Do not make it too thick as that will make the cutlets chewy. For cutlet 1 - * plain flour for dusting * 2 to 3 tablespoons of oil For cutlet 2 - * flour glue * plain flour for dusting * breadcrumbs. I added 2 large sandwich breads to food processor (can even use blender) and pulsed to form breadcrumbs. You can use any breadcrumbs according to your choice. Add salt and pepper to the breadcrumbs if they are not pre seasoned. * 1/2 cup oil. You can either shallow fry these or deep fry. Use 2 cups oil if deep frying. For the green chutney - * 1 cup packed coriander leaves * 1/3 rd cup mint leaves (only the leaves) * 4 to 5 roasted cashew nuts * 1/2 of a small green chili * can even add a clove of garlic (optional) * 1/4 th teaspoon chaat masala. You will get chaat masala at any Indian grocery store or online. If you cannot get hold of it then roast 1/2 a teaspoon of cumin seeds on low heat till fragrant, grind very well and add that. * 1/8 th teaspoon salt ( chaat masala has salt so add less to start with. You can always add later) * 1 teaspoon lemon/lime juice * 2 to 3 tablespoons water or just as much so that everything comes together. Do not make it too watery. KEEP IN TOUCH FOOD LOVERS - My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me. Facebook - / currieswithbumbi