Friday, November 18, 2005

More on Traditions and Tofu Croquettes

Family traditions and food seem to go together. Yesterday I received my most recent issue of "Tea Time" magazine. I love browsing the pages. The photos and ideas I glean there are like going to a tea party without dressing up! I was surprised that on page 45 there was a picture that looks nearly like the one I'm sharing with you today. "Tea Time" was featuring little Crab Cakes, but mine are vegetarian and have always been a family favorite! This recipe came from my mother who found it nearly 45 years ago when she was working as a cook's helper for a college food service. The recipe was passed down not only to her daughter's, but to her sister-in-law Mable, and from her to my favorite cousin, Wayne. Wayne loved this recipe and it was one he requested be made for him during a visit from his mother just weeks before his impending death. Now, I never make these little cakes without thinking of him. That's the way family tradtions work. They all hinge upon not only taste, but memories and emotions and the word pictures that they create in our mind when we share them with others. I hope you enjoy this recipe as much as our family has!

Tofu Croquettes


1 lb tofu
1 oz cashews - coarse chopped
1 oz pimento
1 oz onion
1 oz celery
1 oz green pepper
1/2 tsp garlic salt
3/4 tsp seasoning salt
1/2 tsp salt
1/2 tsp nutritional yeast
1 Tbsp soy sauce
chicken-style seasoning to taste

You may be more generous with the vegetable ingredients. Mix together well. Form into patties or balls. Fry in hot skillet or bake on cookie sheet at 350F until golden brown.

Tartar Sauce

1 Tbsp onion
1 Tbsp green or red pepper
1 Tbsp pimento
2 Tbsp pickle
1 cup vegan mayonnaise
1 tsp lemon juice
salt to taste

Mix ingredients together well. Use as a sauce for the croquettes. You may add 2 Tbsp (6 tsp) of tomato juice for added color and flavor.


1 comment:

  1. we have a very similar recipe that we use that came from an older S.D.A. cookbook


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