2 servings
- 50 g (1.76 oz) plain tofu, roughly chopped
- 4 slices tin loaf
- Soy milk
- Whole meal flour
- Breadcrumbs
- A pinch of curcuma
- 4-5 cumin seeds, pounded in a mortar
- Extra virgin olive oil
- Frying oil
- Sea salt
I have a beautiful memory of 30 years ago, when my grandmother took me to the bar “Il fagiano” (literally “The pheasant”) at Porta Pia (a famous roman square) to buy mozzarella in carrozza. Then, the new economy arrived and mozzarella in carrozza blew over. But, the rearing vegans love these challenges and, for the mere pleasure of the nostalgic memory, here you are the tofu in carrozza!
Heat some oil in a frying pan. Add the curcuma, the powdered cumin seeds and, after a couple of minutes, the roughly chopped tofu. Add some salt and let it cook for about 5-6 minutes. Cream the tofu with a blender or food processor.
Meanwhile, make a thick batter mixing some soy milk, some flour and some salt.
Remove the crust from the bread and cut each slice into two triangles. Spread some creamed tofu on a triangle of bread and close with the other one. You should have something similar to a dwarf triangular sandwich. Pour some soy milk in a soup plate and soak each side of the sandwich in it for a minute. Then, quickly soak it into the butter and sprinkle with breadcrumbs.
Deep-fry the tofu in carrozza 3 minutes per side.
Surely, it didn’t go stringy like the 30-years-ago-mozzarella, but, anyway, it was really good!
P.S. Tofu in carrozza is the vegan version of mozzarella in carrozza (literally mozzarella in the carriage), made with bread, eggs, flour and breadcrumbs.
