Vegan Tofu Syrniki with Lemon and Vanilla
shared by Кухня Nibblore
These vegan tofu syrniki are tender inside with a thin, golden crust. Lemon juice provides the characteristic tang of traditional farmer’s cheese, while a little semolina binds the mixture without eggs. Serve them warm for breakfast or brunch with plant-based yogurt, fresh berries, or jam. • Use firm tofu rather than silken tofu, which contains too much water for the syrniki to hold their shape. • Keep the heat moderate: the sugar browns quickly, while the centers need time to heat through. • Turn the syrniki only after a firm crust has formed; flipping them too soon can make them lose their shape. • Replace the semolina with 45 g rice flour for a firmer texture. • Replace the wheat flour used for coating with rice flour. • Instead of the lemon juice and zest, use 2 teaspoons lime juice and 0.5 teaspoon lime zest. • Replace the sugar with the same amount of fine coconut sugar, noting that it will make the syrniki darker. Store cooled syrniki in an airtight container in the refrigerator for up to 3 days, or freeze them with parchment paper between the layers for up to 1 month. Reheat refrigerated syrniki in a dry, covered frying pan for 2–3 minutes per side; thaw frozen syrniki in the refrigerator first.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 400 gfirm plain tofu, drained and patted dry
- 55 gsemolina
- 35 gsugar
- 1 tbsplemon juice
- 1 tsplemon zest, finely grated
- 1 tspvanilla extract
- ¼ tspfine salt
- 30 gwheat flour, for coating
- 2 tbsprefined vegetable oil, for frying
- 150 gplain plant-based yogurt, for serving
- 150 gfresh berries, for serving
Instructions
- 1Line a plate with a double layer of paper towels. Crumble the tofu over them, cover with another paper towel, and press firmly with your palms for 1 minute to remove excess moisture.
- 2Transfer the tofu to a food processor. Add the sugar, lemon juice, lemon zest, vanilla extract, and salt. Process for 45–60 seconds, stopping once to scrape down the sides; the mixture should be nearly smooth but not runny.
- 3Transfer the mixture to a bowl, stir in the semolina, and leave at room temperature for 10 minutes. Once the semolina has absorbed moisture, the mixture should hold its shape; if it is still sticky and spreads, add 1 more tablespoon of semolina and wait 5 minutes.
- 4Spread the flour on a wide plate. With damp hands, divide the mixture into 8 equal portions and shape them into patties about 6 cm in diameter and 1.5–2 cm thick. Lightly coat each patty in flour, shaking off any excess.
- 5Heat a large 26–28 cm nonstick frying pan over medium heat for 2 minutes. Add 1 tablespoon of oil and place 4 syrniki in the pan, leaving space between them.
- 6Cook the first batch over medium-low heat for 4–5 minutes, until the bottoms are golden and firm. Carefully turn with a thin spatula and cook for another 3–4 minutes, until evenly browned. Transfer to a plate and repeat with the remaining oil and syrniki.
- 7Let the cooked syrniki rest for 2 minutes so the centers can set. Serve warm with plant-based yogurt and fresh berries.