Why You’ll Love This Recipe
- Crispy and Flavorful: These patties have a crunchy exterior with a soft, savory inside.
- Healthy and Nutritious: Loaded with protein-rich tofu and fiber-filled vegetables, making them a great plant-based option.
- Easy to Customize: You can swap in different veggies and seasonings to suit your taste.
- Perfect for Meal Prep: Make a batch in advance and store them for a quick snack or meal.
Ingredients
Patties:
- 10.5 oz extra firm tofu
- 1 small carrot, grated or thinly shredded (100 g)
- 1/4 small cabbage, thinly sliced or shredded (100 g)
- Generous pinch of salt
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- 3 tbsp all-purpose flour (or flour of choice, add more if needed)
- 1 tbsp corn starch (add more if needed)
- 1 tbsp vegetarian oyster sauce
- Salt and pepper, to taste
- Other spices and seasonings of your choice
For Cooking:
- Neutral cooking oil
To Serve:
- Thai sweet chili sauce or other dipping sauce of choice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preparing the Patty Mixture
- Remove the tofu from its packaging and drain any excess water. Press the tofu by wrapping it in a paper towel or kitchen towel and placing a heavy object on top for a few minutes.
- Crumble the tofu into a large mixing bowl using your hands.
- Place the shredded carrot and cabbage in a strainer over a bowl. Add a generous pinch of salt and gently massage the vegetables. Let them sit for 8-10 minutes to release excess moisture, then squeeze out the liquid.
- Add the grated carrot, cabbage, minced garlic, diced onion, flour, cornstarch, vegetarian oyster sauce, salt, and pepper to the crumbled tofu.
- Mix well until the ingredients are fully combined, and no dry flour remains. Adjust seasoning to taste, and feel free to add other spices.
- Shape the mixture into small patties or your desired shape.
Cooking the Patties
- Heat a large non-stick pan over medium-high heat. Add a thin layer of neutral oil.
- Once hot, place the patties in the pan and cook for 3-4 minutes, or until golden brown.
- Flip the patties and cook for another 3-4 minutes until both sides are crispy and golden.
Serving
- Turn off the heat and transfer the patties to a plate.
- Serve warm with Thai sweet chili sauce or your favorite dipping sauce. Enjoy!
Servings and Timing
- Servings: 12 small patties
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Different Vegetables: Try adding bell peppers, mushrooms, or spinach for extra flavor.
- Gluten-Free: Use chickpea flour or a gluten-free flour blend instead of all-purpose flour.
- Spicier Version: Add a pinch of chili flakes or finely chopped jalapeños for a kick.
- Baked Option: Bake at 375°F (190°C) for 25-30 minutes, flipping halfway for even crispness.
Storage/Reheating
- Storage: Store leftover patties in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked patties on a baking sheet, then transfer them to a freezer-safe bag. Cook directly from frozen.
- Reheating: Reheat in a skillet over medium heat until crispy, or bake at 350°F (175°C) for 10 minutes.
FAQs
1. Can I bake these patties instead of frying?
Yes! Bake at 375°F (190°C) for about 25-30 minutes, flipping halfway for even browning.
2. What type of tofu works best for this recipe?
Extra firm tofu is best since it holds its shape well when crumbled and mixed with the vegetables.
3. Can I make these patties without cornstarch?
Yes, you can replace cornstarch with more flour or a different binding agent like ground flaxseed.
4. What other dips go well with these patties?
Aside from sweet chili sauce, try serving them with soy sauce, peanut sauce, or a yogurt-based dip.
5. How do I make these patties crispier?
Use a non-stick pan with a little extra oil, and ensure the pan is hot before adding the patties.
6. Can I air-fry these patties?
Yes! Air fry at 375°F (190°C) for 10-15 minutes, flipping halfway.
7. How do I prevent the patties from falling apart?
Make sure to squeeze out excess moisture from the tofu and vegetables. If the mixture feels too wet, add more flour or cornstarch.
8. Can I add protein to these patties?
Yes! You can mix in cooked quinoa, mashed chickpeas, or ground nuts for extra protein.
9. Can I make these patties ahead of time?
Yes, you can shape the patties and refrigerate them for up to a day before cooking.
10. What can I serve these patties with?
They go well with a side of rice, salad, or even in a sandwich or wrap.
Conclusion
These Tofu and Vegetable Patties are an easy, nutritious, and delicious plant-based option that’s perfect as a snack, appetizer, or main dish. Packed with vegetables and protein-rich tofu, they’re crispy, flavorful, and highly customizable. Whether pan-fried, baked, or air-fried, these patties are sure to become a favorite in your kitchen!
Print
Tofu and Vegetable Patties
- Total Time: 45 minutes
- Yield: 12 small patties
- Diet: Vegan
Description
These Tofu and Vegetable Patties are a crispy, flavorful, and protein-packed plant-based option perfect as a snack, appetizer, or main dish. Made with tofu, shredded carrots, and cabbage, they are easy to make, customizable, and pair perfectly with Thai sweet chili sauce or your favorite dip.
Ingredients
For the Patties:
- 10.5 oz extra firm tofu
- 1 small carrot, grated (100 g)
- 1/4 small cabbage, thinly sliced (100 g)
- Generous pinch of salt
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- 3 tbsp all-purpose flour (or preferred flour)
- 1 tbsp cornstarch (adjust if needed)
- 1 tbsp vegetarian oyster sauce
- Salt and pepper, to taste
- Other seasonings of choice
For Cooking:
- Neutral cooking oil
For Serving:
- Thai sweet chili sauce or preferred dipping sauce
Instructions
Preparing the Patty Mixture
- Drain and press the tofu to remove excess moisture. Crumble into a mixing bowl.
- Place shredded carrot and cabbage in a strainer. Sprinkle with salt, let sit for 8-10 minutes, then squeeze out excess liquid.
- Add the veggies, garlic, onion, flour, cornstarch, vegetarian oyster sauce, salt, and pepper to the crumbled tofu. Mix well until fully combined. Adjust seasoning if needed.
- Shape the mixture into small patties.
Cooking the Patties
- Heat a non-stick pan over medium-high heat with a thin layer of oil.
- Place patties in the pan and cook for 3-4 minutes per side until golden brown and crispy.
- Transfer to a plate and serve warm with Thai sweet chili sauce or your preferred dip.
Notes
- Different Vegetables: Add bell peppers, mushrooms, or spinach.
- Gluten-Free Option: Use chickpea flour or gluten-free flour blend.
- Spicy Version: Add chili flakes or chopped jalapeños.
- Baked Option: Bake at 375°F (190°C) for 25-30 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Main Course
- Method: Pan-Frying
- Cuisine: Asian-Inspired, Plant-Based
