Tofu croquettes

Ingredients

brown rice — 2/3 cup dry 

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onion — 1 small, minced

celery — 2 ribs, minced (cut in half lengthwise and then thinly slice across)

extra-firm tofu — 1 pound, drained

nutritional yeast flakes — a heaping 1/3 of a cup

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soy sauce — 2 1/2 tablespoons

lemon juice — 1 tablespoon

salt — 1/2 tablespoon (yes, 1/2 tablespoon)

mustard powder — 1/2 teaspoon

dill weed — 1/2 teaspoon

pepper — 1/4 teaspoon

celery seed — pinch

kelp powder or flakes — a heaping teaspoon or two

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flour — 1/2 cup or more

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lemon - 1 or 2 quartered (or you can use lemon juice)


Instructions

1. Cook the rice. (Bring 1 2/3 cups water to a boil, add the rice, turn down to a strong simmer, cover and cook until the water boils off. This will take anywhere from about 20 to 40 minutes.)


2. While rice is cooking, cut up the onion and celery. Put them in a large mixing bowl. Crumble up the tofu and add it and the nutritional yeast to the bowl. Add the rice (generally I do step 3 early because the rice is still cooking). Stir all of this up well.


3. In a small bowl or cup, add everything else except the flour and stir it up. Then pour this into the large bowl, along with the flour, and stir this all together.


4. Heat a skillet with a bit of oil. Use your hands to make four-inch patties (make them into a ball like you're packing a snowball, then flatten them between your palms).  Fry them for 4 or 5 minutes on each side (until just crispy and browned) in the skillet. I usually press on the tops of the patties with the burger flipper, which seems to help them hold together better. Don't worry about them being a little crumbly, but you can make them stick together better by adding more flour. Makes 8-12 patties. Squeeze lemon juice on right before eating.


Comments 

This is among our favorite dishes. For each of our birthdays, the other one cooks our favorite meals for the week and this is always on both of our lists. We usually eat it with a baked potato and canned butter beans on the side.