Crispy Lemon Herb Tofu Patties
These crispy lemon herb tofu patties comes together with simple ingredients and bakes in the oven. High in protein and served over a fresh and herby lemony slaw.
Ever since I’ve made these burgers, I’ve been really wanting to make some more tofu patties. Something you can add to a bowl for protein, but easy to make if you wanted to prep a large batch of this in advance. So that’s what I did while giving it a fresh and bright bite to brighten these cold dreary days.
Why You’ll Love These Crispy Lemon Herb Tofu Patties
- Packed with protein. Since we are using super firm tofu, we are able to pack in more protein into each patty. One patty will provide up to 13 grams of protein. When served in this meal, you get at least 26 grams of protein if serving with 2 patties.
- Easy to make. The only cooking required is done in the oven on a sheet pan. Just mix the tofu ingredients together, shape the patties and place in the oven to bake.
- Great to meal prep. I love prepping these patties in advance for quick meals throughout the week. Make a batch or two at the start of the week to store in the fridge or freezer for quick to assemble meals during the week.
Key Ingredients and Substitutions
- Tofu: I used high protein or super firm tofu. This is a variety of tofu that is firmer than normally labeled extra firm brands (usually seen stored in tubs of water). Super firm tofu is typically packaged in vacuum sealed packaging in the same case as regular tofu.
- Potato: I used a russet potato. You can try this with other potato varieties, just make sure to squeeze out excess moisture before using.
- Breadcrumbs: I used panko breadcrumbs, but other style breadcrumbs can work as well, so use your favorite.
- Flour: I used all-purpose flour, but this also works with cornstarch.
- Fresh Herbs: I used a combination of fresh parsley, chives and dill. Feel free to change up the amounts and use what you have and enjoy.
- Bouillon: This adds additional umami flavor to our patties. I recommend either a general vegetable bouillon or a teaspoon of the vegetable bouillon paste from Better Than Bouillon. Swap for an extra tablespoon of tamari if desired.
- Lemon: I recommend a fresh lemon so you can take advantage of both the zest and juice.
- Vegan Mayo: This behaves like an egg in this recipe. If you don’t have vegan mayo, you can swap out for yogurt.
- Cabbage: I like serving the tofu with a side of slaw. If not a fan of cabbage you can do this with some shredded brussels sprouts and kale.
How to Make Tofu Patties and Lemony Slaw
Preheat the oven to 425F. Place a box grater over a large bowl and use it to grate the tofu over the side with the largest holes. Shred the potato into a clean kitchen towel, then ring out the excess moisture from the potatoes. Measure out 1/2 cup of the potato shreds and add to the bowl of tofu.
Add the breadcrumbs, flour, herbs, lemon zest and juice, seasonings, bouillon cube, mayo and tamari.
Use your hands to give everything an even mix, then squeeze and pinch the mixture until it starts to form a moldable mixture.
Measure out 1/3 cup of the tofu mixture into your palm and tightly mold it into a patty. Place the patties on a parchment baking tray. Repeat with the remaining mixture until you have 6 patties total. Brush or spray the patties with a little oil then bake in the oven for 40 minutes, flipping the patties half way.
Meanwhile prepare the slaw. Add the cabbage to a large mixing bowl with the herbs, and a pinch of salt. In a separate bowl combine the yogurt, garlic, mustard, lemon juice and zest, red wine vinegar, maple syrup and a pinch of salt. Whisk to combine then pour over the slaw. Toss to combine with your hands until evenly mixed then set aside.
Divide the slaw among serving plates then top the plates with 1-2 patties. Drizzle with leftover lemon yogurt sauce as desired and enjoy.
Expert Tips
- Let the tofu patties cool in the pan for 10 minutes. Once the patties are done baking they will feel soft. They will continue to firm up as they cool.
- Remove excess liquid from the potato. Once shredded, add the potato to a clean kitchen towel and ring out some of the excess moisture in the potato. This will help prevent your tofu patty from being too well and help it better bind together when molding into patties.
- If using extra firm tofu. You can make this using extra firm tofu, but you will need to press your tofu before using. I recommend pressing it for at least an hour before starting this recipe to remove as much excess moisture as possible.
- Double the slaw sauce. Make extra sauce to use to drizzle over the patties when serving.
Frequently Asked Questions
Yes. After baking the patties, allow them to cool completely. Place the patties in an airtight container with pieces of parchment paper placed between each patty to prevent them from sticking together. Store in the fridge for up to 4 days and in the freezer for up to 2 months.
You can make these patties gluten-free with the following swaps. Use a gluten-free soy sauce like tamari or coconut aminos. Swap the panko breadcrumbs with gluten-free breadcrumbs. Lastly, change the the all-purpose flour to gluten-free 1:1 all-purpose flour or cornstarch.
Once dressed, place the slaw in an airtight container and place in the fridge for up to 4 days.
Ensure that your tofu is very finely crumbled. I find shredding the tofu using a grater helps makes this process really easy. If this is not an issue and the batter seems wet, you may need more of your binders. You can either add more bread crumbs or flour to your batter 1-2 tbsp at a time while mixing until the patties can hold together.
How to Make This a High Protein Meal
I would recommend serving 2 patties, which will provide 26 grams of protein along with the sides of your choice. You can add more protein to this by enjoying with some quinoa or farro.
Want to increase the amount of protein in each patty? Add a few tablespoons of nutritional yeast to the tofu mixture before making them into patties.
More Tofu Recipes to Try
- Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu
- Crispy Shredded Za’atar Tofu Cabbage Wraps
- Maple Balsamic Tofu Sandwich
- Sticky Harissa Tofu Tacos
- Sesame Crusted Tofu
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Crispy Lemon Herb Tofu Patties
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 patties 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
These crispy lemon herb tofu patties comes together with simple ingredients and bakes in the oven. High in protein and served over a fresh and herby lemony slaw.
Ingredients
- 1 lb super firm tofu
- 1 medium russet potato
- 1/3 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/4 cup parsley, stems removed and finely minced
- Juice and zest of 1/2 a lemon
- 1 vegetable bouillon cube, crumbled
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp onion powder
- 2 tbsp vegan mayo
- 1 tbsp tamari
- Oil for roasting
Lemon Slaw
- 3 cups shredded cabbage
- 1/4 cup fresh parsley, stems removed and finely minced
- 3 tbsp fresh dill, minced
- 2 tbsp fresh chives, minced
- 1/3 cup unsweetened plain dairy-free yogurt
- 1 clove garlic, grated
- 1 tsp dijon mustard
- Zest and juice of 1/2 a lemon
- 2 tsp maple syrup
- 2 tsp red wine vinegar
- Kosher salt as needed
Instructions
- Preheat the oven to 425F. Place a box grater over a large bowl and use it to grate the tofu over the side with the largest holes. Shred the potato into a clean kitchen towel, then ring out the excess moisture from the potatoes. Measure out 1/2 cup of the potato shreds and add to the bowl of tofu.
- Add the breadcrumbs, flour, herbs, lemon zest and juice, seasonings, bouillon cube, mayo and tamari.
- Use your hands to give everything an even mix, then squeeze and pinch the mixture until it starts to form a moldable mixture.
- Measure out 1/3 cup of the tofu mixture into your palm and tightly mold it into a patty. Place the patties on a parchment baking tray. Repeat with the remaining mixture until you have 6 patties total. Brush or spray the patties with a little oil then bake in the oven for 40 minutes, flipping the patties half way.
- Meanwhile prepare the slaw. Add the cabbage to a large mixing bowl with the herbs, and a pinch of salt. In a separate bowl combine the yogurt, garlic, mustard, lemon juice and zest, red wine vinegar, maple syrup and a pinch of salt. Whisk to combine then pour over the slaw. Toss to combine with your hands until evenly mixed then set aside.
- Divide the slaw among serving plates then top the plates with 1-2 patties. Drizzle with leftover lemon yogurt sauce as desired and enjoy.
Notes
Let the tofu patties cool in the pan for 10 minutes. Once the patties are done baking they will feel soft. They will continue to firm up as they cool.
Remove excess liquid from the potato. Once shredded, add the potato to a clean kitchen towel and ring out some of the excess moisture in the potato. This will help prevent your tofu patty from being too well and help it better bind together when molding into patties.
If using extra firm tofu. You can make this using extra firm tofu, but you will need to press your tofu before using. I recommend pressing it for at least an hour before starting this recipe to remove as much excess moisture as possible.
Double the slaw sauce. Make extra sauce to use to drizzle over the patties when serving.
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