These Tofu and Vegetable Patties are a delicious and nutritious way to enjoy a plant-based meal. Crispy on the outside and tender on the inside, they’re packed with fresh veggies and protein-rich tofu, making them a great option for lunch, dinner, or even a snack.

Why You’ll Love This Recipe

Packed with protein – Tofu provides a great plant-based protein source.
Crispy and flavorful – A satisfying texture with a blend of savory spices.
Customizable – Easily swap in your favorite vegetables or seasonings.
Great for meal prep – Make a batch and enjoy them throughout the week.

Ingredients

Here’s a sneak peek at what you’ll need:

Firm tofu, drained and crumbled
Carrot, grated
Zucchini, grated and squeezed dry
Onion, finely chopped
Garlic, minced
Bread crumbs
Egg or flax egg (for vegan option)
Soy sauce
Olive oil
Black pepper and spices

Full list of ingredients and exact measurements are below.

Directions

1. Prepare the Ingredients

Press and crumble the tofu, grate the carrot and zucchini, and finely chop the onion and garlic.

2. Mix the Patty Mixture

In a large bowl, combine the crumbled tofu, grated vegetables, onion, garlic, bread crumbs, egg, soy sauce, and seasonings. Mix until well combined.

3. Shape the Patties

Form the mixture into small patties, pressing firmly to help them hold their shape.

4. Cook the Patties

Heat olive oil in a skillet over medium heat. Cook the patties for about 3-4 minutes per side until golden brown and crispy.

5. Serve and Enjoy

Serve warm with your favorite dipping sauce or as a burger patty alternative.

Expert Tips and Tricks

Drain the tofu well – Pressing out excess moisture helps the patties hold together.
Squeeze the zucchini – Too much moisture can make the patties fall apart.
Chill the mixture – Refrigerate for 15 minutes before shaping for firmer patties.

Recipe Variations and Possible Substitutions

Make it spicy by adding red pepper flakes or sriracha.
Use chickpea flour instead of bread crumbs for a gluten-free option.
Swap out zucchini for spinach or kale for a different veggie boost.
Try different seasonings like curry powder or smoked paprika for extra flavor.

Serving and Pairing Suggestions

These patties pair well with a fresh green salad, roasted sweet potatoes, or served in a bun with avocado and tomato. They also go great with a side of tahini dressing or yogurt-based dip.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or oven at 350°F until warmed through.
Freeze patties for up to 2 months and reheat from frozen.

FAQs

1. Can I bake these instead of frying?

Yes! Bake at 375°F for about 20-25 minutes, flipping halfway through.

2. How do I make these vegan?

Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of an egg.

3. Can I add cheese to these patties?

Absolutely! A little shredded vegan or regular cheese can add extra flavor.

4. Can I use silken tofu instead of firm tofu?

Firm tofu is best for structure, but if using silken, add more bread crumbs to bind.

Conclusion

Tofu and Vegetable Patties are an easy, tasty way to enjoy a nutritious, plant-based meal. Whether you serve them as a burger, snack, or part of a main dish, they’re sure to be a hit. Enjoy fresh or freeze for later!

Tofu and Vegetable Patties

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Indulge in these flavorful Tofu and Vegetable Patties, a delightful combination of protein-rich tofu and fresh vegetables. These patties are perfect as a main course or a hearty snack, offering a satisfying texture and taste.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 patties 1x
Category: Main Course, Snack
Method: Pan-Frying
Cuisine: Fusion
Diet: Vegetarian

Instructions

Prepare the Tofu:
- Drain the tofu and press it to remove excess moisture. Once pressed, crumble the tofu into a large mixing bowl.
Add Vegetables and Seasonings:
- To the bowl with crumbled tofu, add finely chopped broccoli, grated carrot, minced garlic, and chopped green onions.
- Pour in soy sauce and sesame oil. Mix well to combine all ingredients evenly.
Incorporate Flour and Seasonings:
- Sprinkle all-purpose flour over the mixture. Add salt and black pepper.
- Stir thoroughly until the mixture holds together when pressed. If it’s too crumbly, add a bit more flour; if too wet, add more crumbled tofu or a tablespoon of breadcrumbs.
Form Patties:
- Using your hands, shape the mixture into patties, each about 3 inches in diameter and 1/2 inch thick. This recipe should yield approximately 8 patties.
Cook the Patties:
- Heat vegetable oil in a large skillet over medium heat.
- Once the oil is hot, place patties in the skillet, ensuring they don’t touch. Cook in batches if necessary.
- Fry each side for about 3–4 minutes, or until golden brown and crispy.
- Transfer cooked patties to a plate lined with paper towels to drain any excess oil.
Serve:
- Enjoy the patties warm, perhaps with a dipping sauce like soy sauce mixed with a dash of rice vinegar and a sprinkle of sesame seeds.

Notes

Variations: Feel free to incorporate other vegetables such as finely chopped bell peppers, zucchini, or corn kernels.
Baking Option: For a healthier alternative, bake the patties in a preheated oven at 375°F (190°C) for 20–25 minutes, flipping halfway through, until golden and firm.
Storage: Leftover patties can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through.