Raw tofu is undeniably white, bland and squishy. On the other hand, tofu absorbs colours and flavours extremely well and can assume a range of textures and blends easily with just about any other food. You can use tofu in many recipes that kids and non-vegetarians will happily eat.

• 1 lb extra firm tofu
• ¼  cup whole wheat flour,
• ¼ cup corn flour
• ¼ cup quick or rolled oats
• ½ cup  parsley tops, washed & dried
• 1 tsp each paprika
• 1tsp coriander
• 1tsp cumin
• ½  tsp dried basil or thyme
• ¼  tsp ginger
• pinch cayenne
• ½  tsp salt
• Optional: asafoetida (hing) or garlic

METHOD:

• Heat a non-stick frying pan on medium with olive oil.
• Add a pinch of asafoetida (hing) or a crushed garlic clove to the oil for extra flavour
• Cut tofu into 1 inch chunks, and add to food processor
• If you don’t have one, mash by hand or with a potato masher, and finely chop the parsley or basil first
• Throw in everything else and mix well by hand, or on low in the food processor just until it all clumps up
• Form into eight 3 – 4 inch patties
• Fry in small amount of oil, on medium heat, 5-7 minutes on each side, or until golden brown
• Serve between brown bun with your favourite relish, tomato slices, onion slices, lettuce or anything else that tickles your fancy.