Vegan Syrniki
Description
The highlight of this recipe is rice flour. You can also use wheat flour, but rice flour gives a texture closer to the original. If desired, you can add raisins or dried apricots to the cheese pancakes. And more specifically, the baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Mash the tofu with a fork until it reaches a crumbly cheese-like consistency, so that no large lumps remain.
- 3
Step 3
In a separate bowl, combine the tofu, sugar, rice flour, baking powder, and vanilla syrup.
- 4
Step 4
Cut the lemon in half. Grate the zest of half a lemon.
- 5
Step 5
Add zest to the main mixture. Squeeze about two tablespoons of lemon juice and mix everything well. The mixture should taste like sweet curd; you can make it sweeter or more sour if desired.
- 6
Step 6
By consistency, the mixture should turn out like in the photo. So that you can roll a ball. The result may vary due to the juiciness of the tofu. Therefore, if the mixture is too liquid – add a little more flour; if it’s too crumbly – a couple of spoons of water.
- 7
Step 7
Divide the mixture into equal pieces of about 50 g. Roll them into balls and shape them into the future cheese pancakes. The tofu mixture is very fragile; work with it gently and smooth out any cracks on the balls.
- 8
Step 8
Roll the cheese pancakes in rice flour.
- 9
Step 9
Heat the pan over medium heat and melt the coconut oil. Fry the cheese pancakes under a lid until golden brown. It usually takes about five minutes per side.
- 10
Step 10
Serve the vegan syrniki with jam or an oat vanilla dessert.