Description
These Crispy Tofu and Veggie Patties are a flavorful and protein-packed vegetarian dish made with firm tofu, fresh vegetables, and a blend of spices. Perfectly pan-fried to achieve a golden, crispy exterior, they make a delicious meal served on buns or alongside a fresh salad and dipping sauce. Suitable for gluten-free diets when using appropriate substitutions, these patties are a versatile and healthy option for any day of the week.
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: Drain and press the tofu to remove excess moisture. 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 is well-pressed.
- Prepare the Mixture: Crumble the pressed tofu into a large mixing bowl, then add the grated carrot, chopped bell pepper, chopped onion, minced garlic, soy sauce, nutritional yeast, ground cumin, turmeric, smoked paprika, flour, and breadcrumbs. Season with salt and pepper. Mix thoroughly until well combined, using your hands to mash the mixture together for best results.
- Shape Patties: Form the tofu and vegetable mixture into small patties, roughly 2-3 inches in diameter. This should yield about 8-10 patties depending on the size.
- Heat the Pan: In a large skillet over medium heat, heat 1 tablespoon of olive oil until hot but not smoking.
- Cook Patties: Place the patties in the skillet and cook for 3-4 minutes on each side or until they develop a golden, crispy crust. Add the remaining tablespoon of olive oil if necessary to prevent sticking or to help crisp the patties evenly.
- Drain Excess Oil: Transfer the cooked patties to a paper towel-lined plate to remove any excess oil, ensuring a crispy final texture.
- Serve: Serve the crispy tofu and veggie patties on buns with your favorite toppings or on their own alongside a fresh salad or dipping sauce such as tahini or yogurt for a satisfying meal.
Notes
- Pressing the tofu well is essential to remove moisture and help the patties hold together.
- For a gluten-free version, substitute soy sauce with tamari, use chickpea flour, and gluten-free breadcrumbs.
- These patties can be customized by adding other finely chopped vegetables or herbs according to taste.
- Cook patties over medium heat to ensure they crisp up without burning.
- Leftover patties can be refrigerated for up to 3 days or frozen for up to one month.
