| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Vegetables |
Vegetarian |
Entrees, Tofu |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Chopped green onions |
| 1 |
pk |
Tofu; drained and crumbled |
| 2 |
|
Eggs |
| 1 |
c |
Bread crumbs |
| 2 1/2 |
ts |
Chicken bouillon seasoning granules |
| 1 |
ts |
Dried parsley |
|
|
Brewers yeast flakes |
|
|
Vegetable oil |
INSTRUCTIONS
In a bowl mix together green onions, tofu, eggs, bread crumbs, chicken
seasoning granules, parsley and a sprinkle of brewers yeast flakes. Form
into patties and fry in small amount of oil until browned on both sides.
Makes about 12 patties.
REF Liz Caesar's Cook and Tell, "Tofu a nutritious low-fat wonder with many
uses" Riverside (CA) Press-Enterprise Wed, 06/03/98 +Hanneman <
phannema@wizard.ucr.edu > One package: 10.3 to 16 ounces (?)
Notes: Betty Christenson of Riverside shared this recipe. She occasionally
serves the patties topped with a mushroom gravy and other times she serves
them plain. Some items only available at health food or vegetarian
groceries. [67 cals, 2.5 g fat]
Recipe by: Liz Caesar, Cook and Tell 6/98 Recipe by Cathy Luchetti's Hot
Flash Cookbook
Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on Jun 03,
1998
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