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Tofu blini

I’ve developed thisTofu blinirecipe for women who are going through the menopause or peri-menopause. These little fritters have everything that seems to help with the symptoms - naturally fermented soya, chickpeas, sesame seeds and turmeric. The blinis are dairy-free, egg-free, gluten-free and sugar-free too, so ideal for vegans, vegetarians and the those who look after their health. Snack on them during the day (dipped in soy sauce) or serve them (instead of bread) with soups and stews. They make perfect party nibbles too, served with dips or toppings of your choice (such as smoked salmon, paté, cheese etc).
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g firm tofu crumbled
  • 1 tsp turmeric
  • Couple of pinches of cayenne
  • 2 Tbsp Gram flour
  • 2 Tbsp buckwheat flour
  • 1 Tbsp naturally fermented soya-sauce
  • 1 cup almond or other plant-based milk
  • 1 tsp sesame oil
  • 1 Tbsp chopped coriander or parsley
  • To serve :1 spring onion sliced and sesame seeds

Method
 

  1. Put all ingredients in a blender and whiz until you get a thick, creamy batter. Add more almond milk if it’s too thick, or more buckwheat flour if it’s too thin. It should be thick, but runny!
  2. Heat some oil in a large frying pan, the add dollops of the batter - flatten them into circular shapes with the bottom of the spoon.
  3. Cook them for a couple of minutes over medium heat, then flip them over and cook for another minute or so until golden.
  4. Move them to a plate and make more blinis, using up all the batter.
  5. Serve them with soy sauce on the side and thinly sliced spring onion scattered on top.