Tofu and Vegetable Patties
Discover the ultimate plant-based comfort food with these crispy and flavorful Tofu and Vegetable Patties! Packed with protein-rich firm tofu, vibrant grated carrot and zucchini, and seasoned with garlic, green onions, and a splash of soy sauce, these patties are as wholesome as they are delicious. A crunchy breadcrumb coating and a quick pan-fry in sesame oil create a golden, satisfying crust, while cornstarch ensures they hold together perfectly. Ideal as a snack, a burger patty replacement, or a fun appetizer, these patties pair beautifully with your favorite dipping sauce. Ready in just 35 minutes, they are a quick and easy vegetarian or vegan recipe for any meal!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 1 medium Carrot
- 1 medium Zucchini
- 2 stalks Green onion
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 3 tablespoons Cornstarch
- 1 cup Breadcrumbs (panko or regular)
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 2 tablespoons Sesame oil (or vegetable oil)
Instructions
Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object (like a skillet) on top for 15 minutes to remove excess moisture.
While the tofu is being pressed, grate the carrot and zucchini using a box grater, then place the grated vegetables in a clean kitchen towel. Squeeze out as much water as possible from the vegetables.
Finely chop the green onions and mince the garlic cloves.
In a large mixing bowl, crumble the pressed tofu using your hands or a fork until it resembles coarse crumbs.
Add in the grated carrot and zucchini, chopped green onions, minced garlic, soy sauce, cornstarch, breadcrumbs, ground black pepper, and salt. Mix everything thoroughly until the mixture holds together when pressed. If it’s too wet, add more breadcrumbs. If it’s too dry, add a small splash of water.
Divide the mixture into 8 equal portions and shape each portion into a patty, about ½ inch thick.
Heat a large skillet over medium heat and add sesame oil. Once the oil is hot, carefully place the patties in the skillet, ensuring they don’t overlap. Cook in batches if necessary.
Cook the patties for 4-5 minutes on each side or until they are golden brown and crispy. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Serve the tofu and vegetable patties warm with your favorite dipping sauce or as a burger patty alternative. Enjoy!
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5110 mg | 222% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 29.3 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 787 mg | 61% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1533 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
