Description
These Crispy Tofu and Veggie Patties are a delicious and healthy plant-based option perfect for a quick lunch or dinner. Made with firm tofu, fresh vegetables, and savory spices, these patties are pan-fried to golden perfection, offering a crunchy exterior with a flavorful, tender interior. Ideal for serving in buns or alongside a fresh salad, they accommodate gluten-free diets when using appropriate substitutions.
Ingredients
Scale
Main Ingredients
- 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)
- 2 tablespoons olive oil (for pan-frying)
- Salt and pepper, to taste
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 the tofu holds together better during cooking.
- Prepare the Mixture: Once the tofu is pressed, crumble it into a large mixing bowl. Add the grated carrot, chopped bell pepper, onion, minced garlic, soy sauce, nutritional yeast, ground cumin, turmeric, smoked paprika, flour, and breadcrumbs. Season with salt and pepper. Mix everything thoroughly until well combined, using your hands to mash the mixture for a cohesive texture.
- Form Patties: Shape the mixture into small patties about 2-3 inches in diameter. You should get approximately 8-10 patties depending on their size.
- Heat the Oil: Warm 1 tablespoon of olive oil in a large skillet over medium heat. Ensure the oil is hot before adding the patties to achieve a crispy crust.
- Cook Patties: Place the patties carefully into the skillet and cook for 3-4 minutes on each side until they turn golden brown and crispy. Add the remaining tablespoon of olive oil if needed to prevent sticking and to help crisp the patties evenly.
- Drain Excess Oil: Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil and keep them crisp.
- Serve: Enjoy the crispy tofu and veggie patties in a bun with your favorite toppings or as a standalone dish paired with a side salad or dipping sauce like tahini or yogurt for extra flavor.
Notes
- Pressing tofu well is key to a firm texture and helps patties hold together.
- Use gluten-free soy sauce and breadcrumbs to make this dish gluten-free.
- Nutritional yeast adds a cheesy flavor but can be omitted if unavailable.
- Add your choice of fresh herbs or spices to customize the patties.
- These patties can also be baked at 375°F (190°C) for 20-25 minutes if you prefer a less oily option.
- Make sure the skillet is properly heated before cooking for the best crispy outcome.
