A vegan Snack of Spinach and Roasted Red Pepper Tofu Croquettes

Instructions

1. Prepare the Tofu: Drain and press the tofu to get rid of extra moisture. You can do this by wrapping it in a clean towel and putting something heavy on top, like a skillet or books, for about 10-15 minutes.
2. Cook the spinach: Heat 1 tablespoon of olive oil in a pan over medium heat. Add minced garlic and sauté for like 1 minute until it's fragrant. Toss in chopped spinach and cook for 2-3 minutes until wilted. Set it aside.
3. Prepare the croquette mixture: In a big bowl, crumble up the pressed tofu with your hands or fork till it looks like small curds. Add cooked spinach, diced roasted red peppers, breadcrumbs, nutritional yeast (or Parmesan), smoked paprika, onion powder, salt, pepper, and soy sauce. Mix well. If it's too wet, dump more breadcrumbs, and if it's too dry, then splash in some more soy sauce or water.
4. Shape the Croquettes: Grab small portions of the mixture, about 2 tablespoons, and shape them into little patties or oval croquettes. Set them on a tray and prepare for coating.
5. Coat the Croquettes: Set up your breading station with three shallow bowls, one with cornstarch (or flour), one with plant-based milk (or regular milk), and one with breadcrumbs. Dip each croquette into cornstarch first, then into milk, and lastly coat with breadcrumbs evenly.
6. Pan-fry the croquettes: Heat 2-3 tablespoons of veggie oil in a large pan over medium heat. Once hot, add croquettes batch by batch without overcrowding. Fry each side for about 2-3 minutes till crispy golden brown. Place fried croquettes on paper towels to soak up excess oil.
7. Serve: Serve your spinach and roasted red pepper tofu croquettes with your favorite dips, like vegan aioli or spicy mayo. Sprinkle some fresh parsley or cilantro on top if you want an extra burst of flavor.

Tips & Variations:

1. Baking Option: For healthier bites, bake instead. Preheat oven to 375°F (190°C). Place breaded croquettes on a parchment-lined baking sheet. Lightly spray cooking oil, then bake for 15-20 minutes, flipping halfway till crispy golden all around.
2. Gluten-Free Option: Swap regular breadcrumbs with gluten-free ones; use tamari instead of soy sauce.
3. Roasting Your Own Peppers: If you don’t have jarred roasted peppers, then roast them yourself. Cut red bell peppers in half, remove seeds, and roast them under broiler for about eight to ten minutes till skin chars, then peel off skins after steaming covered fifteen minutes inside bowl.
4. Add Some Heat: If you like spicy, then mix finely chopped chili pepper or dash cayenne into the tofu mix.
5. Make It Cheesier: If you want to prefer a cheesy flavor, then add shredded vegan mozzarella before shaping croquettes.
6. Sauce Pairings: Try serving these tasty morsels alongside different sauces like spicy tomato chutney or simple garlic yogurt dip; they are complementing perfect.
7. Storage and Reheating: Store leftovers in an airtight fridge container for up to three days, then warm them back in an oven at 350°F (175°C) for ten minutes.

Nutrition Information (per serving—based on twelve):

• Calories: You will get 140 calories with this meal.
• Protein: An amount of 7 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
• Fat: An amount of 9 g is served, which helps you to keep on the diet track.
• Carbohydrates: Carbohydrates are the fuel source of the brain; here, 10 g of carbohydrates is obtained.
• Sugars: A 1 g of sugar is contained here depending on the fruits and honey used.
• Sodium: 300 g of sodium is used.