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- Side One - Cut Out Below -
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Sweet Potato and Tofu Pancakes

A variation of a recipe found in a little booklet called Cooking with Tofu by Mary Anna DuSablon, A Storey Country Wisdom Bulletin, 1981

  • 1 large sweet potato, cooked until soft, cooled, peeled, and mashed (about 2 cups)
  • ~6 ounces firm tofu (cut a 12 ounce package of Mori-Nu tofu in half)
  • 1 cup dry whole grain bread crumbs (I always make crumbs from the heels of bread and keep them in a Ziploc bag in my freezer ready to use)
  • 2 Tbsp. thinly sliced green onion (white and green portions)
  • 2 Tbsp. red sweet pepper, finely diced
  • 1/4 teaspoon curry powder (more or less to taste)
  • dash salt

- Side Two- Cut Out Below -
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Sweet Potato and Tofu Pancakes (cont.)
  • 1/4 cup ground flaxseeds
  • canola oil

Using a fork, mash all ingredients, except the flaxseed and oil. You could use a food processor or potato masher, too. Form into 8 patties. Dip each side into the ground flaxseed. Fry using as little oil as possible over medium heat 5-6 minutes per side until lightly golden brown and crusty on the outside. The inside will still be soft.

This is a delicious and beautiful side dish. Any extras can be frozen for future use or refrigerated and then used as a filling for sandwiches, pita bread, or roll-ups within a few days.