Description
These Crispy Tofu and Veggie Patties are a delicious, protein-packed vegetarian option perfect for a quick lunch or dinner. Made with firm tofu, fresh vegetables, and flavorful spices, these patties are pan-fried to golden perfection, offering a crispy exterior and a tender, savory interior. Serve them in buns or as a standalone dish with your favorite sides.
Ingredients
Scale
Vegetables and Tofu
- 1 block (14 oz) firm tofu, drained and pressed
- 1/2 cup grated carrot
- 1/2 cup finely chopped bell pepper (red or yellow)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
Seasonings and Binders
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon nutritional yeast (optional, for extra flavor)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon smoked paprika
- 1 tablespoon flour (or chickpea flour for gluten-free)
- 1/2 cup breadcrumbs (gluten-free breadcrumbs can be used)
- Salt and pepper, to taste
For Cooking
- 2 tablespoons olive oil (for pan-frying)
Instructions
- Press the Tofu: Start by draining and pressing the tofu to remove excess water. Use a tofu press or wrap the tofu block in a clean kitchen towel, then place a heavy object on top for 10-15 minutes to ensure firm texture for the patties.
- Prepare the Mixture: Once the tofu is pressed, crumble it into a large mixing bowl. Add the grated carrot, chopped bell pepper, chopped onion, minced garlic, soy sauce, nutritional yeast, cumin, turmeric, smoked paprika, flour, and breadcrumbs. Season with salt and pepper. Mix everything together thoroughly, using your hands to mash and combine all ingredients evenly.
- Form Patties: Shape the tofu and veggie mixture into small patties about 2-3 inches in diameter. This recipe yields approximately 8-10 patties depending on size.
- Heat the Pan and Oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat until hot but not smoking. This will ensure even cooking and prevent sticking.
- Cook the Patties: Place the patties carefully in the skillet. Cook each side for 3-4 minutes until they become golden brown and crispy. If needed, add the remaining tablespoon of olive oil to help with crisping and prevent burning.
- Drain Excess Oil: Once cooked, transfer the patties to a paper towel-lined plate to absorb any excess oil, keeping them crisp and light.
- Serve: Enjoy the crispy tofu and veggie patties as a main dish with a side salad or dipping sauce like tahini or yogurt, or serve them in buns with your favorite toppings for a hearty sandwich.
Notes
- Pressing the tofu well is crucial for preventing soggy patties and ensuring they hold together.
- For gluten-free versions, substitute soy sauce with tamari, use chickpea flour instead of regular flour, and gluten-free breadcrumbs.
- Additional spices like chili flakes or fresh herbs can be added to enhance flavor.
- These patties can be cooked in an air fryer at 375°F for 10-12 minutes, turning halfway, for a healthier alternative.
- Leftover patties can be refrigerated for up to 3 days or frozen for up to 1 month.
