Description
These Crispy Tofu and Veggie Patties are a delightful vegan option that combines the goodness of tofu and an array of vegetables. Crisp on the outside and tender on the inside, these patties are bursting with flavor and are perfect for a main course or a snack.
Ingredients
Scale
Tofu Mixture:
- 14 ounces firm tofu (pressed and crumbled)
- 1 small carrot (grated)
- 1/2 cup zucchini (grated and squeezed dry)
- 1/4 cup red bell pepper (finely chopped)
- 2 green onions (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Binding and Frying:
- 1/4 cup chickpea flour (or all-purpose flour)
- 1/4 cup breadcrumbs
- 2 tablespoons oil (for pan-frying)
Instructions
- Mix Ingredients: In a large bowl, combine crumbled tofu, grated carrot, zucchini, red bell pepper, green onions, and garlic. Add soy sauce, cumin, black pepper, and salt. Mix well.
- Add Binding: Stir in chickpea flour and breadcrumbs until the mixture holds together. Adjust texture with more flour or breadcrumbs if needed.
- Form Patties: Shape the mixture into 8 patties.
- Cook: Heat oil in a skillet over medium heat. Cook patties for 3–4 minutes on each side until golden brown and crispy.
- Serve: Drain on paper towels and serve warm.
Notes
- Serve with a dipping sauce like sriracha mayo or tahini yogurt.
- These patties can also be baked at 400°F (200°C) for 20 minutes, flipping halfway.
- Great for burgers or wraps too.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Snack
- Method: Stovetop
- Cuisine: Asian-Inspired, Fusion
Nutrition
- Serving Size: 1 patty
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
