PEA AND TOFU TIKKI

Crispy outside, soft inside — these high-protein vegan tikkis are packed with flavour and nutrition!. Don't skip the pressing step—removing excess moisture creates that

perfect contrast between crisp exterior and tender interior. No specialised equipment needed; simply place your tofu between 2 cutting boards and weigh it down with whatever's handy—a heavy pan or those cans from the back of the cupboard. They can also be shallow-fried or air-fried, so a healthy plant-based meal.

Makes approk 16 Tikki

1 block 400g tofu drained – approx 350g after draining

450g peas, frozen

1 white onion - 160g

2 cloves of Garlic, crushed

2cm of ginger, peeled and finely grated

1 green Chilli, deseeded and finally chopped

2 tsp Garam masala

25g Coriander, finely chopped

Juice of ½ lemon

50g of gram (chickpea) flour

50ml olive oil for cooking

1. Drain the tofu and wrap the block in paper towels or a clean kitchen towel, place

between on 2 cutting boards, and place 2-3 canned goods (about 2kg) on top. Press

for at least one hour.

2. Meantime, boil the peas, and allow to cool.

3. In a food processor, add the onion, green chilies, ginger, garlic and blend to a paste.

4. Add the pressed tofu, boiled peas and all spices and blend. Season well.

5. Sprinkle in chickpea flour, chopped coriander and lemon juice. Mix well to form a

soft dough-like mixture.

6. Divide the mixture into equal portions and shape into round or oval patties.

7. Heat a non-stick pan or stainless steel pan and add a little oil.

8. Shallow fry each tikki on medium heat for 3–4 minutes per side, until golden and

crisp. Alternatively, you can use an air-fryer.

9. Serve with mint chutney, tamarind chutney, or a side of fresh salad.