Recipe for Tofu and Vegetable Cutlets

Recently, I started experimenting with high-protein vegetarian foods. Tofu is one ingredient that must not be ignored when planning vegetarian high-protein meals. 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.

Equipment Needed:

• Mixing bowl
• Pan

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:

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 has 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 with sesame seeds.

Heat a nonstick pan. Brush some oil on its surface. Place the cutlets.

Fry 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. You can serve it with ketchup, dip, and any salad vegetable you choose. A squeeze of lemon also enhances the taste.

Ingredient Alternatives and Recipe Tips:

1. This recipe uses Tofu. You can replace it with paneer if you like.

2. I have used only carrots and broccoli. However, you can add finely chopped onions, cabbage, beans, or chopped and blanched spinach, peas etc.

3. For binding, I have used bread crumbs. You can add 1 tsp of cornstarch and about 1 cup of puffed amaranth/puffed quinoa/puffed rice to get similar results.

4. I pan-fried the cutlets with very little oil.

However, you can convert these Tofu and Vegetable Cutlets into a party dish by serving them as a starter. You start by coating the shaped cutlets in cornstarch slurry, followed by a coating of cornflake powder and deep frying them.

If you like making cutlets, you can check out many more recipes on my website. Just surf through my My Kitchen Page, or use the search on the Home Page.

Here is the recipe in printable format.

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