Best 2 Tofu Patties Recipes

Tofu patties, a plant-based culinary delight, offer a delectable alternative to traditional meat patties. Made from pressed tofu, these patties boast a unique texture and versatility that makes them a favorite among vegetarians, vegans, and health-conscious individuals alike. Whether pan-fried, baked, or grilled, tofu patties can be seasoned and flavored to suit a wide range of tastes and preferences. With their adaptability and protein-rich composition, tofu patties have become a staple in many kitchens, offering a nutritious and flavorful option for breakfast, lunch, or dinner meals.

Check out the recipes below so you can choose the best recipe for yourself!

TOFU AND VEGETABLE PATTIES

Tofu and Vegetable Patties image

You could make these patties bite sized for a vegetarian canapé or simply one large one - like a frittata with a twist. You could serve the patties in a burger bun with ketchup also. From Good Food magazine June 2011.

Provided by English_Rose

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 carrot, grated
6 scallions, sliced (plus extra strips to serve)
1 garlic clove, minced
1 in piece ginger, grated
14 ounces firm tofu, drained and crumbled
2 eggs, lightly beaten
2 tablespoons sesame oil
2 tablespoons vegetable oil
salt and pepper
sweet chili sauce (optional)

Steps:

Combine all the ingredients except the oils in a large bowl with some salt and pepper and mix well. Heat both the oils in a frying pan.
Grease a 4in metal pastry ring or cookie cutter and place in the pan. When hot, pour 5tbs of the batter in and turn the heat down to medium.
Cook for 4-5 mins until golden then take off the ring (be careful as it may be hot) flip the patty and cook the other side.
Do this in batches, keeping the finished patties warm in a low oven.
Serve with sweet chili sauce and scallions strips if you like.

Nutrition Facts : Calories 120, Fat 10.1, SaturatedFat 1.8, Cholesterol 46.5, Sodium 30.8, Carbohydrate 2.6, Fiber 1, Sugar 1, Protein 5.9

TOFU ZUCCHINI PATTIES

Tofu Zucchini Patties image

These tasty Tofu Zucchini Patties have been adapted from a recipe I found in The Australian Women's Weekly's 'The Health Cookbook'. When I've made them for friends, as a casual luncheon dish, they've always been popular - including with those more conservative diners who had never previously eaten tofu! I've suggested serving them specifically with Greek yoghurt - as that's what I generally use - but I've also served them with tzatziki. If you're looking for a recipe for tzatziki, it's hard to beat Ravenseyes' Recipe #306901 or Recipe #157176. BTW, Australian brown onions are what Americans call yellow onions. The original recipe specified "1 cup packaged breadcrumbs" which I've left in the posted recipe but when I've made these I have used processed fresh breadcrumbs. If you find it easier, you can also process the onion and garlic. I've made the herbs optional as you may prefer some other herb combinations, and if you like your food spicier, feel free to modify the recipe so that it best meets your taste preferences.

Provided by bluemoon downunder

Categories Lunch/Snacks

Time 30m

Yield 12 Tofu Zucchini Patties, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

300 g firm silken tofu, coarsely chopped
1 1/2 cups cooked brown rice or 1 1/2 cups leftover cooked rice
3 medium zucchini, coarsely grated and squeezed to remove excess moisture (360g or about 111/2 oz)
1 medium brown onions (150g) or 1 medium one yellow onion, finely chopped (just under 5oz)
1 cup packaged breadcrumbs (100g or approximately 31/2 oz)
1/4 teaspoon rosemary (optional)
1/4 teaspoon sage (optional)
1/4 cup walnuts, finely chopped
2 eggs
2 tablespoons flat leaf parsley, finely chopped
1 -2 garlic cloves, crushed or 1 -2 garlic clove, finely chopped
2 tablespoons olive oil, for pan-frying, probably less if you use a non-stick pan
2 lemons, cut into wedges
salad greens or baby spinach leaves, to serve
Greek yogurt, to serve

Steps:

Blend or process tofu until smooth; transfer to a large bowl and add rice, zucchini, onion, breadcrumbs, rosemary, sage, walnuts, eggs, parsley and garlic; mix well and shape into 12 patties.
Heat the oil in a large pan, preferably non-stick and cook in batches for about 3 minutes on each side or until browned and heated through; drain on absorbent kitchen paper.
Serve with the lemon wedges, salad greens or baby spinach leaves and Greek yoghurt or tzatziki.
NOTES: 2/3 cup (130g/just over 4oz) raw brown rice is needed for this recipe.

Nutrition Facts : Calories 426.9, Fat 18.5, SaturatedFat 3, Cholesterol 105.8, Sodium 278.9, Carbohydrate 53.5, Fiber 7.7, Sugar 6.8, Protein 17.5

Tips:

Use extra firm or firm tofu: This will help the patties hold their shape during cooking.
Press the tofu: This will remove excess moisture and help the patties to be more firm.
Use a food processor to finely chop the tofu: This will help the patties to be smooth and consistent.
Add plenty of flavorings: Tofu is a mild-flavored ingredient, so it's important to add plenty of flavorings to the patties. Herbs, spices, and vegetables are all great options.
Use a nonstick skillet or pan: This will help to prevent the patties from sticking during cooking.
Cook the patties over medium heat: This will help to prevent them from burning.
Serve the patties immediately: Tofu patties are best served hot and fresh.

Conclusion:

Tofu patties are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great source of protein and fiber, and they can be customized to suit any taste. With a little planning and preparation, you can easily make delicious tofu patties at home. So next time you're looking for a healthy and satisfying meal, give tofu patties a try!