Today’s recipe is adapted from my aunt’s broccoli and tofu cutlets recipe. She makes some of the best cutlets and this is my most favorite one! I have devoured her cutlets for years before I finally decided to make them myself.
Everyone in my family enjoys them and this has become a go-to recipe for us. It uses simple yet healthy ingredients that are readily available all year along. I love the taste of fresh ginger in them which gives it the right amount of spice and warmth. For me this dish is a great way to add lots of broccoli and a large chunk of tofu at once in our healthy meals.
This is one of my favorite go to dish as an appetizer for parties, it can be made ahead and stored in the refrigerator for up to a week. My son loves eating this for his school lunches. They also taste amazing as burgers with some lettuce, onions and whole wheat buns for lunch or dinner.
Serve with the Red Pepper Chutney as a dip or as a burger with lettuce, red onions and whole wheat buns.
Easy Red Pepper Chutney to serve with Broccoli and Tofu Cutlets –
- De-seed and roughly chop 1 large red pepper.
- Heat oil in a medium pan. Add 1/2 tsp of cumin seeds. Once the cumin seeds start to sizzle, add red pepper, 4 garlic cloves and salt to taste.
- Cook covered on low heat for 5 mins stirring couple of times. Turn off the heat and let it cool down.
- Blend the mixture in a blender to make smooth and vibrant chutney. Store in the refrigerator for up to a week
- Can also be used as a spread in panini’s, sandwiches or as a dip.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Healthy and delicious patties made with broccoli, tofu, ginger and spices.
- 6 cups broccoli florets
- 14 ounces organic firm tofu
- 1 large potato
- 1 inch ginger grated
- 4 green chilies crushed
- 1 egg white
- 2 tablespoon cooking oil
- salt to taste
- Bring a pot of water to boil on high heat. Add washed broccoli florets to it and bring it to boil. Cook for 2 minutes and turn the heat off. Drain the water from the broccoli and keep aside.
- Squeeze out all the water from the tofu by wrapping it in a couple of paper towels and gently pressing the water out of it.
- Boil, peel and mash the potato.
Heat 1 teaspoon oil in a pan on medium high heat. Add tofu and crumble into small pieces with a spatula. Stir constantly until all the water from the tofu is evaporated. Pour the crumbled tofu in a mixing bowl. Add the boiled mashed potato to it.
- Roughly mince steamed broccoli in food processor and add it to the potato and tofu. Add crushed ginger, green chilies and salt to taste. Mix well.
- Make small balls from the mixture, about the size of lemon and then slightly press them to flatten. Make them bigger if you want to enjoy them as burgers.
- In a separate dish whisk the egg white with 1 tsp of water.
- Put a griddle or a non stick pan on medium heat and grease it lightly with some oil. Dip the flattened cutlets in the egg whites and put them on the griddle.
- Carefully turn them over after 2-3 mins and cook the other side for another 2 mins until the cutlets have a nice golden brown color. Since we are not using any breadcrumbs in this recipe, the patties need to be flipped very gently as they can break easily. You can always use some bread crumbs to make them easy to flip and turn.
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥
Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Love Served Daily says
Sounds delicious
Archana says
Thank you Ritu!!
samdfb1 says
Oh gosh. This looks good!
Rhythm says
Hey Archana, you own a delicious blog. Thanks a lot for stopping by at mine, unless I would not have found you. ? Your cutlets looks so beautiful and healthy am going to try it out soon.
Archana says
Thank you Rhythm for your kind words.
Rashminotes says
Wow! looks yummy and healthy too:)
Archana says
Thank you! It is both healthy and delicious.
Sandhya says
I am always looking for new tofu recipes Archana and love this one! Thanks for sharing.
Archana says
You are most welcome! Please let me know how you like them, it’s a staple in my house.
Divya Deepak Rao says
Thanks for stopping by my blog Archana:) so eager to explore yours! You have some delicious lip smacking recipes & I can’t wait read about them!
Hugs
Archana says
Thank you Divya! Loved your blog. Looking forward to reading your posts! Hugs!
swapnakarthik says
Probably the best healthy cutlets EVER.
Archana says
Thank you Swapna!
Monika says
So beautiful and healthy ? please send some ?
Archana says
Coming right up!! Thank you
Cooking For The Time Challenged says
This sounds great! Nice healthy alternative!?
Elizabeth Mars says
What a lovely blog you have.
Archana says
Thank you Elizabeth!
Cattie's World says
I was always looking for some Brocolli Recipes. And I think this is perfect for us Indians.
Thank You so much Archana.
Archana says
You are most welcome Cattie! We make these quiet frequently in my home.
Nids says
What is the other alternative for egg whites?
Archana says
you can make all purpose flour slurry. 1 tablespoon all purpose flour mixed in 1/4 cup of water