Vegan Potato Latkes
YIELD: 15 latkes (3" diameter)
INGREDIENTS
12.3 oz Mori-Nu Silken Tofu Extra Firm
2 flax “eggs” (2 tbsp flaxseed meal + 6 tbsp water)
1/3 cup cornstarch
1 tsp baking powder
1 tsp salt
3 packed cups peeled, grated, drained potatoes
1 small onion, grated
Oil for frying
TOPPINGS (OPTIONAL)
Sour cream
Pomegranate arils
Chives, chopped
INSTRUCTIONS
In a small bowl, mix flaxseed meal with water and let sit for 10 min to form the flax “eggs.”
Wrap tofu in a paper towel to soak up any extra water. Let sit, changing paper towels as necessary. Do NOT press.
In another small bowl, mix together cornstarch, baking powder, and salt. Set aside.
To a large bowl, add tofu (discard paper towels), then mash with a fork until broken up into little pieces.
Add potatoes, onion, and flax "eggs." Mix well.
Add cornstarch mixture, then mix well.
Form into patties, then pan-fry in oil over medium heat until brown on both sides.
Drain on paper towel-lined baking sheet or plate.
Serve hot with optional sour cream, pomegranate arils, and chives.
TIPS
3-4 medium russet potatoes will yield the 3 cups needed for this recipe.
Drain grated potatoes by wrapping a handful at a time in cheesecloth, then squeezing out excess liquid. This will create a crispier latke.
Allow some potato tendrils to hang off the edges for an even crispier texture.
Enjoy these with apple sauce in addition to sour cream!
PLANT-BASED: This recipe uses only plant-based ingredients.
GLUTEN-FREE: Mori-Nu Silken Tofu Extra Firm is Certified Gluten Free!
PRODUCTS USED FOR THE RECIPE
