To celebrate the amount of spam comments wordpress helpfully filters out for us, I thought it would be fun to make a vegan, gluten free version of a spam fritter…
I’ve used marinated tofu coated in gluten free breadcrumbs and walnuts and fried, I don’t imagine they taste anything like spam, but I used ketchup in the marinade to make them pink!
The fritters are served with a beautifully colourful coleslaw.
It almost fits in with Using Things Up week… I only bought the mango, red cabbage and coriander!
200g tofu (1/2 a block) see below for notes on tofu
50 g gluten free breadcrumbs
15 g walnuts, chopped
oil for frying
For the marinade
3 tbsp ketchup
1/4 tsp roasted ground fennel
1/4 tsp brown sugar
1/2 tsp celery salt
1/2 tsp oregano
1/2 tsp mustard powder
1 tbsp nutritional yeast
pinch of salt
For the rainbow mango coleslaw
1/2 a ripe mango, cubed
65 g red cabbage, finely shredded
1 small carrot (60 g), shredded
1/2 a red pepper, shredded
10 g coriander, chopped
1 tbsp white balsamic vinegar
2 tbsp plain soy yoghurt
Cut the tofu into 6 slices. Mix all the marinade ingredients together in a shallow bowl, and carefully coat the tofu. Leave for around twenty minutes for the flavours to soak in.
Meanwhile, chop the walnuts and mix into the breadcrumbs in another shallow bowl (I use pasta bowl for this).
For the rainbow mango coleslaw, simply mix all of the ingredients together.
Heat the oil in large frying pan on a medium low heat, around 2 tbsp per batch. Press each tofu slice into the breadcrumb mixture to coat on both sides.
Place the fritters in the pan, and them flip over straight away so that both sides get some oil. Fry them gently turning once (not too hot so as not to burn the walnuts), until golden. About 4 minutes each side.
You may need to do this in batches.
-a note about tofu…
I do find that most recipes specify only that the tofu is firm, which can lead to a lot of confusion, as silken tofu can be described as firm or extra firm on the packet, but is not the type usually required in recipes as it’s not as suitable for frying or baking as the firm sort.
Silken tofu does not require chilling, and so is found on the shop shelves. Silken tofu is very soft, with a texture rather like a set custard or pannacotta. It’s great as a scramble, and lovely in some soups, and used in desserts.
Here at veganbungalow, if we don’t specify a type of tofu for our recipes we mean the type with a spongy texture, packed in water and found in the chiller cabinet. This type of tofu is best pressed to drain out excess liquid before using. It’s even easier if you freeze it, which seems to toughen it up a little. It can then be defrosted in the microwave, and gently squeezed to get rid of the liquid.