Smoky Sweet Corn Tofu Fritters with Roasted Fennel and Lime Aioli

Smoky Sweet Corn Tofu Fritters

with Roasted Fennel and Lime Aioli

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Silken tofu blends into a creamy protein-packed batter for these fritters, but tofu is not the star of this dish. They’re loaded with vegetables-- thinly sliced green beans and corn are folded in to add crunch. You’ll serve everything with a bright lime aioli, and the flavor plays off of the fresh kaffir lime leaves in the fritters.

American Appetizer Beans/Legumes Gluten-Free High-Protein Dinner Leafy Greens Nut-Free Root Vegetables Spring Recipes Summer Recipes Party Foods Tofu
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SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
720
FAT
43g
CARBOHYDRATES
70g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 fennel bulb
  2. 1 scallion
  3. 2 kaffir lime leaves
  4. 3 oz green beans
  5. 2 oz radishes
  6. 1 cup corn
  7. ⅓ cup rice flour
  8. ¼ tsp smoked paprika
  9. Fresh cilantro
  10. 1 package silken tofu
  11. 1 lime
  12. ¼ cup Follow Your Heart ® Vegenaise ®
  13. 2 oz spring mix
  14. 2 tbsp + 1 tsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
Allergens: Soy

TOOLS

  • Baking sheet
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Roast the fennel
Roast the fennel
Preheat the oven to 425°F. Rinse and dry the produce. Cut the fennel bulb in half from the top down and remove the v-shaped core. Quarter and toss with 1 tsp vegetable oil on a baking sheet. Sprinkle with salt and pepper and roast until browned in places and tender, about 15 to 18 minutes.
2
Prepare the vegetables
Prepare the vegetables
Roughly chop the scallion. Mince the kaffir lime leaves. Trim and chop the green beans into thin rounds. Thinly slice the radishes. Drain any water from the silken tofu.
3
Blend the fritter mix
Blend the fritter mix
To a food processor, add the scallion, kaffir lime, corn, rice flour, smoked paprika, cilantro leaves and tender stems, silken tofu, and ½ tsp salt. Pulse to a point when everything is incorporated, but you can still see pieces of corn. Transfer the fritter mix to a large bowl and fold in the chopped green beans.
4
Cook the fritters
Cook the fritters
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, use a ¼ cup measure to add the fritter mix, and gently flatten down into half-inch thick patties. Cook, undisturbed, until browned on the bottom, about 3 to 5 minutes. Flip and brown on the other side, about 3 to 4 minutes, and transfer to a paper towel-lined plate. Sprinkle with salt.
5
Make the aioli
Make the aioli
Zest the lime and add 1 tsp of lime zest into a small bowl. To the zest, add juice from half the lime, Follow Your Heart® Vegenaise®, and a pinch of salt. Whisk to combine.
6
Serve
Serve
Roughly chop the roasted fennel. In a large bowl, toss the spring mix and sliced radishes with the juice from remaining lime half and a pinch of salt and pepper. Divide the salad between large plates and top with roasted fennel and smoky sweet corn tofu fritters. Serve with lime aioli.