Description
These Crispy Tofu and Veggie Patties are a delightful combination of firm tofu, grated carrot, chopped spinach, and flavorful seasonings, pan-fried to golden perfection. They make a satisfying vegan main course or appetizer.
Ingredients
Scale
Tofu Patties:
- 14 oz firm tofu (drained and pressed)
- 1 cup finely grated carrot
- 1/2 cup finely chopped spinach
- 1/4 cup finely diced onion
- 2 cloves garlic (minced)
- 1/4 cup oat flour or breadcrumbs
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil (for frying)
Instructions
- In a large bowl, crumble the pressed tofu until it resembles a coarse meal.
- Form into 8 small patties.
- Heat olive oil in a large skillet over medium heat.
- Cook the patties in batches for 3–4 minutes per side, or until golden and crispy.
- Drain on paper towels and serve warm.
Add grated carrot, chopped spinach, onion, garlic, oat flour (or breadcrumbs), cornstarch, soy sauce, salt, pepper, and paprika.
Mix thoroughly until the mixture holds together when pressed. If too wet, add a bit more oat flour.
Notes
- Serve with a dipping sauce like spicy mayo, tahini, or sweet chili.
- These patties freeze well before cooking—just thaw and pan-fry when ready.
- You can also bake them at 400°F for 20–25 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 patty
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
