Description
These Crispy Tofu and Veggie Patties are a delicious vegan and gluten-free main course option, packed with fresh vegetables and seasoned with smoky spices. Perfectly pan-fried to a golden crisp, they make a versatile meal served with your favorite dipping sauce or in a sandwich or wrap.
Ingredients
Scale
Main Ingredients
- 14 ounces extra-firm tofu, drained and pressed
- 1 medium carrot, grated
- 1 small zucchini, grated and squeezed dry
- 1/4 cup finely chopped red bell pepper
- 2 green onions, finely chopped
- 2 cloves garlic, minced
Seasonings and Binders
- 1 tablespoon soy sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 2–3 tablespoons water
For Cooking
- 2 tablespoons olive oil for pan-frying
Instructions
- Prepare the Tofu and Vegetables: Crumble the pressed tofu into a large mixing bowl using your hands or a fork. Add the grated carrot, zucchini, red bell pepper, green onions, and minced garlic, mixing well to combine all the fresh ingredients.
- Season and Bind the Mixture: Stir in the soy sauce, ground cumin, smoked paprika, black pepper, and salt. Then, sprinkle in the breadcrumbs, flour, and cornstarch. Mix thoroughly. Add just enough water, about 2 to 3 tablespoons, to bind the mixture without making it too wet, ensuring the patties will hold together during cooking.
- Form Patties: Shape the mixture into 8 small, evenly sized patties to guarantee uniform cooking.
- Pan-Fry the Patties: Heat the olive oil in a large skillet over medium heat. When the oil is hot, carefully place the patties in the skillet. Cook each side for 3 to 4 minutes until they turn golden brown and crispy, flipping gently to avoid breaking them.
- Drain and Serve: Transfer the cooked patties to a paper towel–lined plate to drain excess oil. Serve the patties warm with your favorite dipping sauce, or use them as a filling in a sandwich or wrap for a satisfying vegan meal.
Notes
- For a lower-oil option, bake the patties at 400°F (200°C) for 20–25 minutes, flipping halfway through baking.
- Add chopped spinach or corn to the mixture for extra flavor and texture variation.
- These patties freeze well after cooking; reheat in an oven or skillet for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 patty
- Calories: 120
- Sugar: 1g
- Sodium: 270mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
