Description
These Crispy Tofu and Veggie Patties offer a flavorful, protein-packed vegetarian option perfect for a quick lunch or dinner. Combining firm tofu with fresh vegetables and aromatic spices, these patties are pan-fried to golden perfection with a delightful crispy exterior and tender inside. Ideal for serving on buns or alongside salads and dips, they bring vibrant flavor and satisfying texture to any meal.
Ingredients
Scale
Tofu Mixture
- 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
- 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 it’s adequately pressed.
- Prepare the Mixture: Once the tofu is pressed, crumble it into a large mixing bowl. Add grated carrot, chopped bell pepper, chopped onion, minced garlic, soy sauce, nutritional yeast, cumin, turmeric, paprika, flour, and breadcrumbs. Season with salt and pepper. Mix everything thoroughly, using your hands to mash and combine until well incorporated.
- Form Patties: Shape the mixture into small patties approximately 2-3 inches in diameter. You should yield about 8-10 patties depending on size.
- Heat the Oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat until hot but not smoking.
- Pan-Fry Patties: Place patties carefully in the skillet and cook for 3-4 minutes on each side, or until they turn golden brown and crispy. Add the remaining tablespoon of olive oil if the pan becomes dry while cooking.
- Drain Excess Oil: Transfer cooked patties to a paper towel-lined plate to absorb any excess oil.
- Serve: Serve the crispy tofu and veggie patties on buns with your favorite toppings, or enjoy them as a standalone dish paired with a fresh side salad or dipping sauces like tahini or yogurt.
Notes
- Pressing the tofu thoroughly is key to achieving crispy patties and preventing excessive moisture.
- For a gluten-free version, substitute soy sauce with tamari, use chickpea flour instead of regular flour, and gluten-free breadcrumbs.
- Feel free to customize the veggies based on your preference, such as adding corn or zucchini.
- These patties can be baked at 400°F for 15-20 minutes as a healthier alternative to pan-frying, flipping halfway through for even crispiness.
- Store leftover patties in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or oven for best texture.
