Pan-Fried Tofu-Feta Patties
with Middle Eastern-Spiced Chickpea Salad
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Roma tomato • Spinach • Grade A egg • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Middle Eastern spice blend (mustard) (spices, paprika powder, salt, sugar (corn syrup solids, sugar), garlic powder, black pepper, mustard ground, canola oil, oleoresin paprika, silicon dioxide) • Red wine vinegar • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
1 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
1 unit(s)
Tomato
56 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
15 g
Middle Eastern Seasoning
(Contains: Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame, May contain traces of allergens, Mustard)
4 g
Cumin-Turmeric Spice Blend
(Contains: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale, May contain traces of allergens)
½ tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
½ tsp
Sugar*
3.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Drain and rinse chickpeas, then pat dry with paper towels.
- To a medium bowl, add half the chickpeas and half the Cumin-Turmeric Spice Blend. Season with salt and pepper, then toss to combine.
- Transfer chickpeas to a parchment-lined baking sheet and drizzle 1 tbsp (2 tbsp) oil over top. Toss to combine.
- Roast in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy.
- Transfer to a plate to cool.
- Meanwhile, cut tofu into 1-inch slices. Pat tofu dry with paper towels.
- Into a large bowl, crack the egg and whisk well. Add tofu and remaining chickpeas, then, using a potato masher, mash until mixture forms a thick paste.
- Add flour, Middle Eastern Seasoning, half the feta, the remaining Cumin-Turmeric Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Using gloved hands, mix everything thoroughly, then carefully shape mixture into 8 (16) equal-sized patties.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed, using 1 tbsp oil per batch.) Cook for 2-3 min on one side, then gently flip.
- Add 1 tbsp (2 tbsp) oil and cook the other side for 2-3 min, until crispy and cooked through.**
- Transfer patties to a plate.
- Meanwhile, roughly chop spinach.
- Cut tomatoes into 1/4-inch pieces.
- In another large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Add chickpeas, spinach and tomatoes. Toss to coat.
- Divide patties and salad between plates.
- Sprinkle remaining feta over salad.
