Green Curry Tofu cakes

If you have made my last recipe, I know that you have a pot of Thai green curry paste somewhere in your refrigerator, although you have made wise and placed it in your freezer. But, if you're like me, you always believe that you will serve immediately, keep you in the fridge…right up until the day that you notice that it is not green curry paste anymore but paste furry green.  Then the compost, dear compost spicy.

Don't let that happen to your curry paste! If you purchased it or it is of my recipe, ginger and Lemongrass exotic gave their lives for this valuable substance.  Use while it is fresh to make these delicious bites.

Modelled on a Thai fish cakes, these nuggets of size hors d'oeuvres use sea arame vegetables to give them a hint of flavor oceany. If you do not have or as green curry paste, you can use red curry. Or if the kitchen Thai is not your thing, do a version Americanized with old Bay Seasoning (start with 2 teaspoons and add more to taste) instead of curry paste and serve with tartar sauce or infused horseradish ketchup.

(printable version)

Arame brings a slight taste of seafood for cakes. If you find it not, other types of algae can be used, but be careful because some, such as wakame, may have a much stronger shady flavour.
1/2 cups, Tablespoons hot broth1 vegetables arame, crushed between your fingers slightly1 teaspoon chia seeds or ground flaxseeds14 ounces tofu extra-ferme, of drained well1 soup yeast2 nutritional tablespoons lite sauce soy or gluten-free green curry paste tamari2-3 tablespoons (same use less if you use) store-bought paste or don't like things too spicy) 1/2 cup quinoa flakes or Quick Oats (see notes below) 1/4 cup diced bell red pepper1/4 cup chopped parsley or cilantro1 cup breadcrumbs, optional (see below) heat vegetable broth and add the arame seeds and chia. (If the use of ground flax, add it to the tofu later.) Let stand for at least 1/2 hour to allow algae and chia to soften.Place the tofu, nutritional yeast, soy sauce, curry paste and quinoa flakes in food processor and process until that blended well. Add broth mixture and pulse quickly a few times to blend. In a bowl and add the red pepper and parsley or coriander. Cover and refrigerate at least 1/2 hour. Mixture can be prepared a day in advance if necessary.Preheat oven to 400F.Put your Breading on a plate, if you use one. Using a measuring spoon, scoop 2 tablespoons to bread crumbs, sprinkle with a little bread crumbs on top and shape gently into a large cake of 2 inches with your fingers. Use a spatula to lift the cake of the plate on a baking sheet lined with parchment paper or a silicone mat cooking. Repeat for the rest of the tofu mixture. (If you do not use a breading, place 2 tablespoons of tofu directly on your loan Tin cookie and use fingers or a spoon to shape gently into a cake.) (Repeat for remaining tofu).Bake at 400F for 20 - 30 minutes. Cakes unbreaded take less time than the cakes with Breading.Remove from oven and serve warm with dip, below, tartar sauce, or ketchup supplemented with horseradish.

Preparation time: 1 hour (includes cooling time)

Cooking time: 25 véifier

Servings: 4

Yield: 16

If you do not have the quinoa flakes, you can override Quick Oats or oatmeal.

For a gluten-breading, try using additional quinoa flakes. If gluten is not a concern, panko, bread crumbs or crushed crackers make very crisp cakes. You can also do these free breading, but don't forget that your cooking plate is truly non-stick.

Nutrition (by 4 cakes, without Breading): 173 calories, 57 calories from fat, 6.4 g total fat, 0 mg cholesterol, sodium 368.3 mg, potassium 73.7 mg, carbohydrate 15.5 g, 3.1 g fiber, 1.6 g of sugar, 14 g protein4.7 points.

I their served with a sweet and vinegary sauce made with the vinegar of blood orange, but regular white wine vinegar makes one less tasty but good substitute.

1/4 cup of sugar
1 tbsp water
vinegar blood orange cup of 1/8
1/2 small carrots, shredded
1/4 small cucumber, peeled, seeded, and shredded

Heating sugar, water and vinegar in a small saucepan until the sugar is melted and mixture comes to a boil. Remove from heat and stir in carrots and cucumber. Let cool before serving.

Sauce makes about 4 servings. Nutrition (per serving): 55 calories, <1 calories="" from="" fat,=""><1g total="" fat,="" 0mg="" cholesterol,="" 7.5mg="" sodium,="" 59mg="" potassium,="" 13.9g="" carbohydrates,=""><1g fiber,="" 13.2g="" sugar,=""><1g protein,="" 1.6="">marked as: gluten-free, high in fat, soy

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