Tofu Croquettes with Cranberry Sauce
Elevate your dinner table with these Tofu Croquettes with Cranberry Sauce—a delightful fusion of crispy, golden-brown vegan croquettes paired with a tangy-sweet homemade cranberry sauce. This recipe features firm tofu seasoned with garlic, onion, and paprika, coated in crunchy panko breadcrumbs, and lightly fried to perfection. The vibrant cranberry sauce, crafted with fresh cranberries, orange juice, and a touch of maple syrup, adds a festive flair that’s perfect for holidays or any special occasion. Ready in under an hour, these plant-based croquettes make a stunning appetizer or a light main course, offering a satisfying crunch alongside a bold burst of flavor. Serve them warm with the sauce as a dip or drizzle for a dish that’s sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 1 cup Panko breadcrumbs
- 1 cup All-purpose flour
- 1 cup Unsweetened plant-based milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 1 cup Cranberries
- 0.5 cup Orange juice
- 2 tablespoons Maple syrup
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Cornstarch
- 2 teaspoons Water
Instructions
Drain the tofu and press it between two plates or using a tofu press for 15 minutes to remove excess water.
Crumble the pressed tofu into a medium-sized mixing bowl so it resembles coarse breadcrumbs.
Add garlic powder, onion powder, paprika, salt, and black pepper to the crumbled tofu and mix well.
Shape the tofu mixture into small oval croquettes, about 1.5 inches long.
Prepare three separate shallow bowls: one with flour, one with plant-based milk, and one with panko breadcrumbs.
Dip each croquette first into the flour, then into the plant-based milk, and finally coat it fully in panko breadcrumbs.
Heat the vegetable oil in a large skillet over medium heat, and fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
While the croquettes are frying, make the cranberry sauce. Combine the cranberries, orange juice, maple syrup, and ground cinnamon in a small saucepan over medium heat.
Cook the cranberry mixture, stirring occasionally, until the cranberries burst and the sauce starts to thicken, about 8-10 minutes.
In a small bowl, mix the cornstarch with water and add it to the cranberry sauce, cooking for another 1-2 minutes until the sauce is glossy and slightly thickened.
Serve the crispy tofu croquettes warm with the cranberry sauce on the side for dipping or drizzling.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 49.7 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 997 mg | 77% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1423 mg | 30% | |
*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.
