Ingredients
- 1 unit
- eggs2 largelightly beaten
- scallion (white and light green part)1 unitfinely chopped (optional)
- -oz. pkg. soft tofu16 unitwell drained and crumbled
- 1/4 cup
- herb-and-spice seasoning blend1 tsp
- 1/2 tsp
- 3 unit
Method
1
Press the drained and crumbled tofu between layers of paper towels or cheesecloth to remove excess moisture, working gently to avoid compacting the tofu.
2
Combine the pressed tofu, minced garlic, lightly beaten eggs, wheat germ, herb-and-spice seasoning blend, and curry powder in a large bowl. Mix until the ingredients are evenly distributed and the mixture holds together.
3
Fold the finely chopped scallion into the mixture if using, stirring just until incorporated.
4
Divide the mixture into 8 equal portions and shape each one into a compact patty approximately 2.5 inches across and 0.5 inches thick.
5
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
2 minutes
6
Working in batches to avoid crowding, carefully place the patties into the hot oil and cook for 5-6 minutes on the first side until golden brown and crispy.
6 minutes
7
Flip the patties carefully and cook for another 5-6 minutes on the second side until golden brown and cooked through.
6 minutes
8
Transfer the finished patties to a paper towel-lined plate to drain excess oil. Serve warm.