Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 1 block (400 grams) of extra-firm tofu for 30 minutes to remove excess water, then crumble it into a large mixing bowl.

2. 2

   In a food processor, combine 1 cup (100 grams) of shelled walnuts, 1/2 cup (20 grams) chopped fresh cilantro, 1/4 cup (10 grams) chopped fresh parsley, 3 peeled medium garlic cloves, 1/4 finely minced medium red onion, 1 teaspoon (5 grams) salt, 1/2 teaspoon (2 grams) black pepper, 1 teaspoon (5 grams) ground blue fenugreek, and 1/2 teaspoon (2.5 grams) ground marigold, processing until a thick paste forms.

3. 3

   Add the walnut-herb paste to the crumbled tofu, mixing thoroughly with your hands until well combined and pliable, then form the mixture into 8 individual patties, each approximately 1/2 inch thick.

4. 4

   Arrange the 8 tofu patties in a single layer in a steamer basket, ensuring they do not overlap, and steam them over simmering water for 15 minutes until the patties are firm to the touch.

5. 5

   While the patties are steaming, whisk together 1 tablespoon (15 ml) of apple cider vinegar and 1/4 cup (60 ml) of water or vegetable broth in a small bowl to create a light dressing.

6. 6

   Carefully transfer the 8 steamed tofu pkhali patties to a serving platter, artfully arrange 1 thinly sliced medium red bell pepper alongside if desired, and drizzle the vinegar dressing over the patties.

7. 7

   Garnish the dish with 2 tablespoons (20 grams) of fresh pomegranate seeds before serving immediately.