Tofu Appetizers with Green Herb Chutney

• Soak cashew nuts for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 lb firm tofu
• 1 bunch coriander leaves
• Few mint leaves
• Few sweet basil leaves
• 1 green chili
• 4-5 cashew nuts
• Salt to taste
• 2-3 tbsp cooking oil
• 4-5 tbsp water
• 1 tbsp lemon juice
• Freshly crushed black pepper
• 1 egg
• 1 pinch turmeric powder
• A few thyme leaves
• Breadcrumbs as needed
• 5 heaped tbsp gram flour
• 1 tsp baking powder
• Frying oil as needed

1. 1Rinse and press tofu for 15-30 minutes to remove excess water.
2. 2Soak cashew nuts in hot water for 30 minutes.
3. 3Blend coriander, mint, basil, green chili, soaked cashews, salt, 2-3 tbsp oil, lemon juice, and 4-5 tbsp water into a smooth, thick green chutney.
4. 4Slice pressed tofu into uniform square pieces (not too thin, not too thick).
5. 5Apply chutney between two tofu slices to make sandwiches, season liberally with salt and black pepper on both sides, and let rest for 10-15 minutes.
6. 6For method 1: Whisk 1 egg with turmeric powder and thyme. Dip tofu sandwiches in the egg wash and shallow-fry until golden.
7. 7For method 2: Dip egg-coated tofu sandwiches in breadcrumbs, then shallow-fry until crispy and golden.
8. 8For method 3 (egg-free): Prepare a thick batter by mixing gram flour, baking powder, salt, and water. Dip tofu sandwiches in the batter, then shallow-fry until golden.
9. 9Serve the fried tofu appetizers hot with extra green chutney as a dip.

These instructions are our analysis of the original video. Watch on YouTube →