This recipe comes from Veganomicon: The Ultimate Vegan Cookbook — they make an nice starter, or you could do what we did and served them over a salad with a lemon-dill vinaigrette to make a light dinner. The book recommends a vegan alternative to tzatziki to serve alongside, but not being vegan, we went for the full glory of greek-yogurty goodness. The main impetus for this dish was the zucchini and tomatoes from our garden that were just begging to be eaten!

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Lisa says:

Ooh, these look awesome. Did you save any of our tomatoes to just eat on the side?

Chris says:

Whoops — though it looks like the rest will be ready to pick in the next few days.

Lisa says:

Dammit, oh well. Let’s see how these are…

Chris says:

I love the herbs. Dill and mint are a good combo.

Lisa says:

Yeah, they taste really good. Interesting texture…

Chris says:

Ha, was wondering if you’d mention that. Not quite exactly what I was expecting. Though when you realize that they’re mostly tofu, it makes sense.

Lisa says:

True! Maybe add just a little more bread crumbs?

Chris says:

Yep, that may help — whatever, they taste bueno.

Lisa says:

…as the Greeks say.

Chris says:

Totally.

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Greek-Style Tomato-Zucchini Fritters
1 lb firm tofu, squeezed to remove extra water (place a heavy dinner plate on top for 10 minutes or so), then crumbled
1/4 cup ground walnuts
2 cloves garlic, crushed
3 tbsp fresh lemon juice
1 tbsp tomato juice
1 tsp dried oregano
1 tsp salt
fresh ground pepper
1/2 cup bread crumbs, plus 1/3 cup for coating
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1/2 lb zucchini, grated and squeezed to remove excess water
1 lb seeded, finely chopped tomatoes, drained to remove extra liquid
Olive oil

Preheat the oven to 350F.
Blend the tofu, walnuts, garlic, lemon juice, tomato paste, oregano, salt, and pepper in a food processor until almost smooth. Taste and add more salt and pepper if you wish. Scrape into a large bowl and mix in the bread crumbs, dill, and mint — it should have the consistency of a thick cookie dough. (Add more breadcrumbs by the tablespoon if it’s not quite there). Fold in the zucchini and tomatoes.
Create golf-ball sized balls of the mixture, and drop into the bread crumbs and roll to coat. Flatten to about 1 inch thick.
Rub a large cookie sheet with olive oil, and as you complete each fritter, arrange so they do not touch. Spray with olive oil, then place in the oven and cook for 35 minutes, flipping once halfway through.

Serves 4