These tofu and vegetable patties are a healthy, flavorful option that’s perfect for any meal. Made with crumbled tofu, fresh veggies, and a few seasonings, these patties are crispy on the outside and soft on the inside. They’re great for vegetarians, vegans (if you skip the eggs), or anyone looking for a lighter meal. Serve them with rice, in a sandwich, or as an appetizer with dipping sauce.
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Ingredients:
- For the Patties:
- 250g tofu, drained and crumbled
- 1/2 small cabbage, finely shredded
- 30g mushrooms, finely chopped
- 40g bell peppers, finely chopped
- 15g garlic, minced
- 20g green onions, finely chopped
- 3 eggs, beaten
- 3 tbsp corn starch
- 1 tbsp soy sauce
- 1/4 tsp salt
- Black pepper, to taste
- 2 tbsp cooking oil (for the mixture)
- Cooking oil (for frying)
Directions:
- Prepare the Mixture:
- In a large bowl, combine the crumbled tofu, shredded cabbage, chopped mushrooms, bell peppers, minced garlic, and green onions.
- Add the beaten eggs, corn starch, soy sauce, salt, and black pepper. Mix everything together until the ingredients are well combined.
- Heat 2 tbsp of cooking oil in the bowl and stir it in, ensuring the mixture has a slightly moist texture.
- Shape the Patties:
- With your hands, form small patties, about 2-3 inches in diameter, from the mixture.
- Fry the Patties:
- Heat enough cooking oil to cover the bottom of a large frying pan over medium heat.
- Once the oil is hot, gently place the patties into the pan and cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Drain and Serve:
- Remove the patties from the pan and place them on a paper towel to drain excess oil. Serve warm.
Serving Suggestions:
- Serve with a side of steamed rice or quinoa for a complete meal.
- Top with a dollop of yogurt or a drizzle of tahini for extra flavor.
- Serve in a sandwich with fresh lettuce, tomatoes, and a light sauce.
- Pair with a fresh green salad for a light and refreshing meal.
- Serve as an appetizer with soy sauce or sweet chili sauce for dipping.
Cooking Tips:
- Ensure the tofu is properly drained to avoid excess moisture in the patties.
- You can adjust the veggies according to your preference, adding carrots or zucchini for more texture.
- If the mixture feels too wet, add a little more corn starch to bind it together.
- You can bake these patties at 180°C (350°F) for 20 minutes instead of frying, turning halfway through for a healthier option.
Nutritional Benefits:
- Tofu provides a rich source of plant-based protein and iron.
- Cabbage is high in vitamin C and fiber, supporting digestive health.
- Mushrooms are a good source of antioxidants and low in calories.
- Bell peppers provide vitamin A, C, and fiber.
- Green onions add a touch of flavor and are low in calories while providing some antioxidants.
Dietary Information:
- Vegan: Substitute eggs with a flax egg or chickpea flour for binding.
- Gluten-Free: Ensure that the soy sauce used is gluten-free.
- Low-Carb: Omit the corn starch or use almond flour for a low-carb alternative.
Nutritional Facts (per serving):
- Calories: 150
- Protein: 9g
- Carbohydrates: 12g
- Fat: 10g
- Fiber: 3g
- Sugar: 3g
Storage:
- Store leftover patties in an airtight container in the fridge for up to 3 days.
- To freeze, place the cooked patties on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat by baking or frying.
Why You’ll Love This Recipe:
These tofu and vegetable patties are simple to make, packed with nutrients, and versatile. Whether you’re looking for a quick weeknight dinner, a healthy snack, or a party appetizer, they check all the boxes. The crispy exterior, soft inside, and burst of vegetable flavors will make them a family favorite. Plus, they’re a great way to incorporate more plant-based protein into your meals.
Conclusion:
These tofu and vegetable patties are a perfect addition to any meal, providing a healthy balance of flavors and textures. Whether served on their own, with a side, or in a sandwich, they’re sure to satisfy your cravings. Not only are they tasty, but they are also easy to prepare and can be stored for future meals. Give this recipe a try and enjoy a healthy, flavorful dish the whole family will love!
Frequently Asked Questions:
- Can I make these patties without tofu?
- Yes, you can substitute tofu with mashed beans or lentils for a different texture.
- Can I bake these patties instead of frying?
- Yes, you can bake the patties at 180°C (350°F) for about 20 minutes, flipping halfway through.
- Can I make these patties gluten-free?
- Yes, just ensure you use gluten-free soy sauce and substitute the corn starch with rice flour or almond flour.
- How do I make these patties spicier?
- Add a pinch of chili flakes or a dash of hot sauce to the mixture for extra heat.
- How can I store leftover patties?
- Store the patties in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months.
- Can I use a different vegetable instead of cabbage?
- Yes, you can use shredded carrots, zucchini, or spinach as substitutes.
- How can I make the patties crispier?
- For extra crispiness, try shallow frying them in a little more oil or using breadcrumbs as a coating.
- Can I skip the eggs in this recipe?
- Yes, you can replace the eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan option.
- Are these patties suitable for a low-carb diet?
- Yes, by using almond flour instead of corn starch, you can make these patties low-carb.
- Can I add cheese to the patties?
- Yes, adding grated cheese to the mixture will give the patties a creamy, savory flavor.