Recipe for Tofu and Vegetable Cutlets

Recently, I have started experimenting with high-protein vegetarian foods. Tofu is one ingredient that can’t be ignored when planning a vegetarian high-protein meal. So, today, I tried out tofu and vegetable cutlets in my kitchen, and they were a super success. So, here is my Tofu and Vegetable Cutlets recipe.

Please note that with this recipe, you can make eight cutlets.

Ingredients needed for Tofu and Vegetable Cutlets:

1. Tofu: 220 gm
2. Grated Carrots: 1 cup
3. Grated Broccoli: 1 cup
4. Fresh Coriander Leaves: 2 tablespoons, chopped
5. Kasuri Methi ( Dry Fenugreek leaves): 1 tablespoon
6. Bread Crumbs: 1 cup
7. Garam Masala: 1 teaspoon
8. Chat Masala: 1 teaspoon
9. Kashmiri Red Chili Powder: 1 teaspoon
10. Salt: 1 teaspoon, or to taste
11. Sesame seeds: as needed
12. Water: to wet your hands while making cutlets
13. Oil: For brushing on the cutlets

Method to make Tofu and Vegetable Cutlets:

1. Combine grated carrots, grated broccoli and coriander leaves.
   
   
   
2. Add grated tofu to it.
   
   
   
3. Now add Kasuri Methi, garam masala, Chat Masala, Kashmiri Red chili and salt. Mix.
   
   
   
4. Now add bread crumbs so that the mixture gets a good binding.
   
   
   
5. Divide the mixture into eight equal portions. Give each portion the shape of a cutlet.
   
   
   
6. Place sesame seeds on a dry plate. With wet hands, once more press and shape the cutlets. Place the cutlets on a bed of sesame seeds.
   
   
   
7. Press a little so that the sesame seeds get stuck to the cutlet. This way, coat all the cutlets on one side with sesame seeds.
   
   
   
8. Heat a nonstick pan. Brush some oil on its surface. Place the cutlets.
   
   
   
9. Roast the cutlets on medium heat for about 10 minutes. The cutlets should cook from the inside and be slightly brown on the outside.
   
   
   
10. Serve hot. You can serve it with ketchup or any dip and any salad vegetable of your choice. A squeeze of lemon also enhances the taste.
    
    

I have posted many such easy recipes on the ‘My Kitchen’ Page of my blog. Check out the recipes here.

If you liked this content, please consider subscribing.

Follow me on:

• Facebook
• Instagram
• Twitter

Here is a printable recipe:

Recipe for Tofu and Vegetable Cutlets

Padmini

This is a quick and easy cutlet recipe in which I have combined tofu and vegetables with some indian spices. It is a nutritious tea-time or mid-meal snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Course Appetizer

Cuisine Indian

Servings 4 People

Equipment

• Mixing bowl
• Pan

Ingredients

  

Ingredients needed for making Tofu and Vegetable Cutlets

• 220 gm Tofu
• 1 cup Grated Carrots
• 1 cup Grated Broccoli
• 2 tbsp Chopped Fresh Coriander Leaves
• 2 tbsp Kasuri Methi ( Dry Fenugreek leaves)
• 1 cup Bread Crumbs
• 1 tsp Garam Masala Powder
• 1 tsp Chat Masala
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Salt
• 1½ tbsp Sesame seeds
• Water; to wet your hands while making cutlets

• Oil, For brushing on the cutlets while frying

Instructions

 

• Combine grated carrots, grated broccoli and coriander leaves.
• Add grated tofu to it.
• Now add Kasuri Methi, garam masala, Chat Masala, Kashmiri Red chili and salt. Mix.
• Now add bread crumbs so that the mixture gets a good binding.
• Divide the mixture into eight equal portions. Give each portion the shape of a cutlet.
• Place sesame seeds on a dry plate. With wet hands, once more press and shape the cutlets. Place the cutlets on a bed of sesame seeds.
• Press a little so that the sesame seeds get stuck to the cutlet. This way, coat all the cutlets on one side with sesame seeds.
• Heat a nonstick pan. Brush some oil on its surface. Place the cutlets.
• Roast the cutlets on medium heat for about 10 minutes. The cutlets should cook from the inside and be slightly brown on the outside.
• Serve hot.

Keyword Tofu and Vegetable Cutlet, Vegetarian/Vegan Snack Recipe