Although it is Sunday, my energy levels are dwindling and I could not bring myself to create an elaborate Sunday night dinner. After spending eight sedentary hours editing photographs on Photoshop while it was pouring rain outside, all I really wanted was a tasty meal that would be ready in no time.
The answer? Tofu pancakes! These little fritters are no fuss, easily altered and oh so healthy!
Tofu Pancakes – Makes 5 4-inch pancakes (adapted from Kelvin Wu’s Photography Blog)
7 oz. semi-firm tofu; 2 eggs; a little bit of flour; chopped fresh rosemary (or other herbs/spices); salt and pepper to taste; canola oil
Mash tofu with eggs. Add just enough flour so that the tofu mixture is not too soupy and is thick enough to withstand frying. Add in salt, pepper and your choice of seasonings.
Heat a medium sized frying pan with canola oil over medium-high heat. Once the oil is hot, add two large spoonfuls (1/4 cup) of batter. Fry until golden on each side, about 3 minutes.
**If you have extra tofu, place it in an airtight container and cover with fresh water. It should look like the photo below…It always reminds me of those jars that you see in mad scientists’ labs in the movies…
Your tofu should last for a few more days if you continue to keep the water fresh.