2 large eggs, lightly beaten
1 scallion (white and light green part), finely chopped (optional)
16-oz. pkg. soft tofu, well drained and crumbled
¼ cup wheat germ
1 tsp. herb-and-spice seasoning blend
½ tsp. curry powder
3 Tbs. vegetable oil
- In large bowl, mix all ingredients except oil until well blended.
- In large nonstick skillet or griddle, heat 1 tablespoon oil over medium heat. Ladle in tofu mixture by 1/4-cup portions to make about 4 patties, flattening slightly. Cook until golden brown, 2 to 3 minutes per side. Drain on paper towels.
- Repeat with remaining tofu mixture in two more batches, adding 1 tablespoon oil per batch and lowering heat if necessary. Serve warm or at room temperature.
Makes 10 to 12