Spinach & Roasted Red Pepper Tofu Croquettes
Ingredients
- oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 roasted red bell peppers, thinly sliced
- 1 10-ounce box frozen spinach, thawed and squeeze out as much liquid as possible
- 1 pound extra firm silken tofu
- 2 tablespoons chopped parsley
- 1 cup grated mozzarella cheese
- 1 cup all-purpose flour, divided (gluten-free works well, too)
- 1/2 cup bread crumbs (gluten-free works well, too)
- 2 teaspoons kosher salt, divided
- for dipping
Instructions
- Heat 1 tablespoon of olive oil in a large saute pan over medium heat, and cook the onions and garlic 5 minutes, until soft. Allow to cool.
- In a large bowl, combine the onions, bell peppers, spinach, tofu, parsley, mozzarella, 1/2 cup flour, and 1 teaspoon salt. Stir to combine well. Shape mixture into patties, about the size of a small burger patty.
- In a shallow bowl, whisk together the remaining 1/2 cup flour, bread crumbs, and 1 teaspoon salt. Dredge each side of the tofu patties in the flour mixture.
- Heat 1-2 tablespoon oil in the large saute pan over medium/high and cook patties for 3 minutes on each side, until golden brown. Serve with marinara sauce for dipping.
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