Tofu Croquettes With Cranberry Sauce Recipe

Name: Tofu Croquettes With Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the croquettes; 455 g firm tofu, rinsed and drained; 1 onion, chopped; 2 carrots, grated; 1 stalk celery, chopped; 1 tablespoon roasted sesame seeds; 2 tablespoons whole wheat breadcrumbs; 1 teaspoon dried herbs; soya sauce, to taste; seasoning, to taste; vegetable oil, for frying; For the cranberry sauce; 30 g vegan margarine; 1 large onion, chopped; 30 g whole wheat flour; 140 ml water; 140 ml orange juice; 115 g fresh cranberries (or frozen equivalent)

Servings: persons

For the croquettes
455 g firm tofu, rinsed and drained
1 onion, chopped
2 carrots, grated
1 stalk celery, chopped
1 tablespoon roasted sesame seeds
2 tablespoons whole wheat breadcrumbs
1 teaspoon dried herbs
soya sauce, to taste
seasoning, to taste
vegetable oil, for frying
For the cranberry sauce
30 g vegan margarine
1 large onion, chopped
30 g whole wheat flour
140 ml water
140 ml orange juice
115 g fresh cranberries (or frozen equivalent)

1
To make the tofu croquettes, use your hands to mix together the first seven ingredients. The result should be a soft dough. Add just enough breadcrumbs to make this hold together, and flavour to taste with herbs, soya sauce and seasoning.
2
Divide the dough into eight small balls, flatten them, and shallow-fry quickly for a few minutes on each side, taking care when you turn them. (For a firmer texture add some soya flour or egg substitute.).
3
Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed. If you intend to freeze them, let them cool completely, then cover before doing so.
4
For the cranberry sauce, melt the margarine and fry the onion briefly, then cover the pan and cook gently for 10 minutes more.
5
Stir in the flour and cook for just a minute before adding the water and orange juice and bringing to the boil. Continue stirring and simmer gently until the sauce thickens. Add the cranberries and simmer gently for 15 minutes, or until the cranberries are tender.
6
If liked, you can season the sauce with salt and pepper, or add a little sugar instead. If necessary, add a drop more water or orange juice to make it pour more easily.
7
Serve the tofu croquettes with the cranberry sauce in a small jug.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the croquettes, 455 g firm tofu, rinsed and drained, 1 onion, chopped, 2 carrots, grated, and more.

Yes, Tofu Croquettes With Cranberry Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Croquettes With Cranberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions