| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 2/3 | c | Millet |
| 1 1/3 | c | Water |
| 1 | c | Carrot, finely chopped |
| 1 | c | Zucchini, finely chopped |
| 1/2 | c | Red bell pepper, diced |
| 1/2 | c | Yellow bell pepper, diced |
| 2 | oz | Spinach, wilted & chopped |
| 1 | lb | Extra-firm tofu* |
| 1 1/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | c | Breadcrumbs |
| Olive oil | ||
| 1 1/3 | c | Cilantro leaves |
| 1/4 | c | Almonds chopped |
| 2 | Jalapeno, seeded & chopped | |
| 1 | sl | 1/8" piece ginger |
| 3 | tb | Maple syrup |
| 1/2 | c | Orange juice |
| Salt |
INSTRUCTIONS
CILANTRO CHUTNEY * Prepare the tofu the same way as for Tofu Cutlets with Pineapple Ginger Glaze. Combine oliveo il & millet in a pot over moderate heat. toast the grains, stirring constantly, until darkened a few shades. Add water, bring to a boil, reduce heat, cover & cook until the millet is tender, about 20 minutes, add more water if necessary. Set aside for 10 minutes, then fluff with a fork. Individually steam vegetables until tender-crisp. In a bowl, mix seasoned tofu with salt, pepper, millet & vegetables. Mix gently. Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about 1/2" thick. Pat patties in breadcrumbs so they are coated on all sides. Set aside on waxed paper lined trays. Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side. Keep warm in a 250F oven. Drizzle with chutney & & serve with rice pilaf & vegetables. CHUTNEY: Combine all ingredients in a food processor & puree until silky. Force through a strainer; discard roughage.
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