Vegan Syrniki (Russian Pancakes) with Berry Compote

Ingredients

• 1 block (14 oz) Tofu (Firm)
• 1/4 cup Tapioca Starch
• 1/4 cup Rice Flour
• 2 tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 2 tablespoons Vegan Butter
• 2 cups Mixed Berries (Fresh or Frozen)
• 1 tablespoon Lemon Juice
• 2 tablespoons Maple Syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the 1 block (about 400 g) of Firm Tofu between two plates or with a tofu press for at least 15 minutes to remove excess water. Once pressed, crumble the tofu into a medium mixing bowl using your hands or a fork.
2. 2To the crumbled tofu in the bowl, add the 1/4 cup of Tapioca Starch, 1/4 cup of Rice Flour, 2 tablespoons of Sugar, and 1 teaspoon of Vanilla Extract. Mix thoroughly with a spoon or your hands until a cohesive, slightly sticky dough forms.
3. 3Divide the dough into 8 equal portions. Roll each portion into a ball, then gently flatten it into a patty about 6.35 cm (6 cm) in diameter and 1.27 cm (1.25 cm) thick.
4. 4Heat a 25.4 cm non-stick skillet over medium heat (approximately 162.8°C / 160°C). Add 1 tablespoon of Vegan Butter and let it melt to coat the pan. Carefully place 4 of the syrniki patties into the hot skillet and fry for 3-4 minutes per side, until each side is golden brown and slightly crisp. Remove the cooked syrniki and set aside; add the remaining 1 tablespoon of Vegan Butter to the skillet and repeat the frying process with the remaining 4 patties.
5. 5In a small saucepan, combine the 2 cups of Mixed Berries, 1 tablespoon of Lemon Juice, and 2 tablespoons of Maple Syrup.
6. 6Place the saucepan over medium heat (approximately 148.9°C / 150°C). Cook for 8-10 minutes, stirring occasionally, until the berries have softened and burst, and the liquid has slightly thickened into a syrupy sauce.
7. 7Serve the warm Vegan Syrniki immediately, topped with generous spoonfuls of the Berry Compote.

Substitutions

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