Tofu Mushroom Quinoa Croquettes

“Croque” what??

Croquettes!!! 

Croquettes – originated in France in late eighteen hundreds are a staple in French cuisine which has now become more and more popular in other places.

The original French recipe has evolved, and now, this heavenly invention – simply a breadcrumbed and fried roll of food leftovers – can be turned into something really healthy and nutritious (just like the recipe I bring you today).

There are so many different variations of croquettes.  Every culture has developed their own recipe and the word can be pronounced in so many different ways – croquetas in Spanish, croquettes in French, croquetes in Portuguese… Every country has its own way of making this beautiful recipe.

100% Plant based alternative…

So why not a beautiful fully plant-based, gluten-free, diary and egg-free alternative? This can be made with any veggies but the suggestion I bring you today is special, and from the many attempts of making vegan/gluten-free croquettes this was undoubtfully the best…

Perfect party/finger food when served with a creamy cashew mayo… Yummy! 😉

If you would like to serve them as a side dish, why not serving the croquettes with this delicious, light and fresh Moroccan-inspired carrot salad?  Click here for the full recipe.

Tofu Mushroom Quinoa Croquettes

2017-03-01 14:08:44

Yields 10

Fully plant-based, gluten, dairy and egg-free croquettes, made with a combination of veggies, tofu and quinoa. The perfect finger/party-food!

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 250g fresh tofu
2. 2 garlic cloves, finely chopped
3. 2 tsp. of olive oil
4. 3 tsp. of tamari sauce
5. 1 cup cooked quinoa
6. 2 tsp. tomato pure
7. 1 tbsp. sundried tomato
8. 1 tbsp. sweet corn
9. 1 cup fresh mushrooms, finely chopped
10. 1 tbsp. of olives (I used black)
11. 2 tbsp. fresh parsley, chopped
12. 1 tsp. thyme
13. Half-lemon, juiced
14. A pinch of salt and pepper
15. 2 tsp. ground linseed
16. 4 tsp. lukewarm water
17. 1 tbsp. buckwheat flour
18. Grated almonds (or ideally gluten-free bread crumbs), to coat

To serve with

1. Cashew mayonnaise or salad

Instructions

1. Drain the tofu to remove all water. Then, place it in a food processor and blend it into a smooth cream.
2. Cook the quinoa according to the instructions on the package.
3. Chop the garlic and the mushrooms finely.
4. Put the sundried tomatoes and the unpitted olives in the food processor and blend.
5. Add a little olive oil to a large frying pan and stir in the garlic. Then, add the tofu cream, season with the tamari and cook for 2 minutes. Add the cooked quinoa, mushrooms, tomato sauce, sundried tomato, sweet corn, olives and stir for about 3 minutes on a low heat. Then, add the parsley, thyme, salt and pepper and lemon juice.
6. Taste and adjust seasonings.
7. In a bowl, mix the linseed with water and stir until you get a kind of thick gum. Add it to the pan and mix everything really well. Add the flour and continue to stir until a compact dough is formed.
8. Remove from heat.
9. Let it cool a little and begin to shape the croquettes with your hands. Coat with grated almonds or bread crumbs and grill in a frying pan with the remaining olive oil.
10. Serve with a salad or with cashew mayonnaise.
11. Enjoy

By Flor

Comidamor https://www.comidamor.co.uk/