My quick tofu patties,
I adore them.
They fit every meal of the day when I want to prepare something tasty and fast.
They are perfect for dinner.
They are insane for lunch,
And they are also amazing for breakfast.
This is a perfect recipe.
A recipe that is loved by children,
Filled with protein,
Have a wonderful texture,
Actually the best, most pampering texture there is.
This is one of the fastest recipes you will let inside your kitchen.
It requires a few short minutes of work,
Grinding all the ingredients,
Making the latkes,
And the oven does all the rest of the work.
I love that the magic happens in the oven,
Meanwhile I cut a fresh salad,
Setting the table,
And just rest because the oven does most of the work for me.
Happy and joyful days of latkes to us all 🙂
Tofu Lentil and Olive Latkes
Ingredients: suitable for between 15-20 latkes (Depends on their size)
- 1 block hard tofu (300g)
- 2 cups lentil soaked/sprouted (You can substitute for a cup of red lentil flour or a cup of oat flour)
- 1 zucchini (You can substitute for a carrot / sweet potato / beetroot without pre-cooking)
- ¼ teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon maple syrup
- Juice of half a lemon (You can use less if you like)
- ¼ cup tahini
- ½ cup pitted olives green / black (You can omit or convert with 3 tablespoons of pesto or olive tapenade, but it turns out amazing with the olives)
- ½ teaspoon baking powder
- Preheat the oven to 350°F (175°C) on turbo mode and line a baking pan with parchment paper.
- Put all the ingredients in a food processor in the following order: the sprouted lentils, hard tofu, zucchini, salt, oregano, maple syrup, lemon juice, tahini, green olives and finally the baking powder, and grind well until you get a mixture in which all the ingredients are ground to the same size.
- Grease the baking pan with olive oil and with the help of an ice cream scoop or two tablespoons create nice and uniform sized meatballs and place them on the baking pan.
- Decorate each latke with an olive cut into slices (Not a must) and bake for between 15-25 minutes until they are tan and dry.
Take out of the oven, cool for a little while and gobble 🙂
A little extra from me:
- Can be kept in the fridge in a sealed container for up to 4 days. Can be heated in the oven, microwave or in a panini press (They turn out amazing in the panini press).
- Soaked/sprouted lentil can be substituted for 1 cup of red lentil flour or 1 cup of oat flour.
- Click here to see how to grind oat flour at home.
- Click here to see how to grind red lentil flour at home.
- Zucchini can be substituted for carrot / sweet potato / beetroot. There is no need for pre-cooking, just rough cutting and putting in a food processor.
- You can use any spice you like, not just oregano.
- You can add 2 tablespoons of tomato paste to get pizza-flavored latkes.
- You can add one egg to the latke mixture for a more elastic mixture.
- The latkes will go great with my Quick Tofu Cheese click here to go to the recipe or with my Paprika Tofu Cheese click here to go to the recipe and also alongside a fresh salad with my Vinaigrette Dressing click here to go to the recipe.