Trying another low cholesterol meal, here. This is from the Moosewood Restaurant Cooks for a Crowd cookbook, so I had to downsize it.
Often, either increasing or decreasing recipes is not a direct fractional thing. But, I basically divided by 6 (5 cakes, or 84 oz of tofu down to one 14 oz cake) and went from there. The texture was workable when forming the 2″ balls to bake – we’ll see how they taste when they are done!
1 cake (14 oz) firm tofu, pressed. (Just slice in half the long way, put on a baking sheet with sides, cover with a small cutting board and add a cast iron pan or two for weight, and let it sit for 1/2 an hour. No need to tilt the pan – the tofu won’t reabsorb the liquid that comes out.)
Mash up the tofu and add: (and these measurments are approximate based on dividing by 6 or whatever seemed to make sense to me)
1/3 tsp dijon mustard
1/6 cup peanut butter
1 Tbsp tamari/soy sauce
1 tsp grated fresh ginger root
pinch of cayenne pepper
1/2 cup chopped scallions/green onions (about three)
1/2 cup chopped mushrooms (about three smallish)
1/6 cup (I think – tossed them in before measuring!) drained and chopped water chestnuts
1/3 cup minced green and/or red pepper. (I went for red to contrast with the scallions)
Mix with mashed tofu, form into 2 inch balls, put on an oiled baking tray, and bake at 375 for 30-45 minutes until browned and firm.
The recipe suggests smothering the croquettes with Sweet and Sour Vegetables, but I bought low-fat ready-made beef gravy. Steve (husband) is not afraid of tofu, but I wanted this to be a gentle intro. He likes tofu stroganoff, but this is a new way of eating tofu.
Did brown basmati rice cooked in chicken broth and added a diced carrot, some minced parsley, and some chopped onion. And, also serving brocoli.
I’ll have to try out the Sweet and Sour Vegetables recipe next time. 🙂
oops – gotta check the food – no time to proof or spellcheck (not that I usually do…)