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 satisfying crispy texture without deep frying. Ideal as a burger alternative or a savory snack, they’re simple to prepare and customizable with your favorite sauces and toppings.
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
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 expel excess moisture for a firmer texture.
- 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, ground cumin, turmeric, smoked paprika, flour, and breadcrumbs. Season with salt and pepper. Mix thoroughly until well combined. Using your hands helps to mash everything evenly into a cohesive mixture.
- Shape the patties: Form the mixture into small patties approximately 2-3 inches in diameter. You should be able to make about 8 to 10 patties depending on the size you prefer.
- Heat the skillet: Warm 1 tablespoon of olive oil in a large skillet over medium heat until shimmering and hot enough to sizzle the patties on contact.
- Pan-fry the patties: Place the patties gently in the skillet and cook for 3-4 minutes on each side. Cook until each side is golden brown and crispy. Add the remaining tablespoon of olive oil if the skillet becomes dry to maintain crispiness and prevent sticking.
- Drain excess oil: Once cooked to a crisp golden finish, transfer the patties to a paper towel-lined plate to absorb any excess oil and keep them from becoming soggy.
- Serve: Enjoy the crispy tofu and veggie patties on a bun with your favorite burger toppings or serve them as a satisfying standalone dish accompanied by a fresh side salad or dipping sauces like tahini or yogurt.
Notes
- Pressing the tofu well is essential for achieving a firm, crispy texture in the patties.
- For a gluten-free version, substitute soy sauce with tamari, use chickpea flour, and gluten-free breadcrumbs.
- Nutritional yeast is optional but adds a cheesy, umami flavor to the patties.
- Feel free to customize spices and vegetables based on your taste preferences.
- These patties can be baked at 400°F (200°C) for 15-20 minutes for a less oily option, flipping halfway through.
- Leftover patties can be refrigerated for up to 3 days and reheated in a skillet or oven for best results.
