Description
Here is the template plus flavor combos I use to make crispy tofu patties. Simple ingredients, tender centers, and great to meal prep ahead of time.
Ingredients
Sesame Seaweed Tofu Patties
- 1, 16 oz block extra firm tofu
- 2 tbsp tamari
- 4 tbsp potato starch plus more for dusting
- 1 tbsp vegan mayo
- 3-4 tbsp seasoned seaweed flakes or crushed roasted seaweed snacks
- 1 scallion, minced
- 1 tbsp toasted sesame seeds
- 1/2 tsp garlic powder
- 1/4 tsp white pepper
- Kosher salt
Smoky Sun-Dried Tomato Tofu Patties
- 1, 16 oz block extra firm tofu
- 1 tbsp tamari
- 4 tbsp potato starch plus more for dusting
- 2 tbsp sun-dried tomatoes packed in oil, drained and minced
- 1 scallion, minced
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp fennel seeds
- 1 tbsp vegan mayo
Curry Peanut Tofu Patties
- 1, 16 oz block extra firm tofu
- 1 tbsp tamari
- 4 tbsp potato starch plus more for dusting
- 1 scallion, minced
- 2 tbsp Thai red curry paste
- 2 tbsp natural peanut butter
- 1/2 tsp garlic powder
Instructions
- Press your tofu: Drain the block of tofu from the package. Place in a tofu press for at least 15 minutes or wrap the block in a clean kitchen towel with a heavy plate or book on top for at least 15 mins to press out the excess moisture.
- Crumble the tofu and prepare for seasoning: Use your hands to finely crumble the tofu into a medium-sized mixing bowl. Add the following seasonings depending on the patty flavor you wish to use:
- If making the Sesame Seaweed Tofu Patties: Add the tamari, potato starch, mayo, seaweed, scallion, toasted sesame seeds, garlic powder, and white pepper.
- If making the Smoky Sun-dried Tomato Tofu Patties: Add the tamari, potato starch, sun-dried tomatoes, scallion, nutritional yeast, smoked paprika, garlic powder, fennel seeds, and mayo.
- If making the Curry Peanut Tofu Patties: Add the tamari, potato starch, scallion, curry paste, peanut butter, and garlic powder.
- Mix and Shape: Use your hands to stir and squeeze the mixture together until evenly mixed. The mixture should be able to hold it’s shape if you grab a portion of it and squeeze it together in your hands. Portion and tightly shape the mixture into 8-9 balls (about 3 tbsp per ball). Flatten into 1/2 inch disks and smooth the edges as necessary.
- To cook: Heat a medium pan over medium-low heat with 1-2 tbsp oil. Dust the patties with a little potato starch on all sides, then place into the greased pan. Cook 5 minutes on both sides or until golden and crisp. Allow to cool on a wire rack then enjoy.
Notes
Remove excess water. Too much water will make these patties difficult to hold their shape, so press your tofu for at least 15 minutes before using. This can be done with a tofu press, cheese cloth, or by placing the tofu between 2 plates with something heavy stacked on top to press the water out.
You can use a food processor. If you don’t mind dirtying your food processor, just throw the ingredients in and give them a quick blitz. Just make sure not to over process. Firm up the patties even more. These patties will naturally firm up more after they have cooled for a few minutes. If you want them even firmer, after lightly pan-frying both sides, place in the oven at 400F for 10 minutes to fully set then cool on a wire rack.
Soy-free options. Consider swapping the soy sauce for some Better Than Bouillon Paste and the tofu for the soy-free tofu from Big Mountain Foods.
Losing its crisp. As the cooked patty sits, it will lost it’s crisp over time. To re-crisp the edges pop it into an air fryer or toaster oven for 4-5 minutes at 375F.
If the patties are not holding their shape. This can happen if the mixture is too wet or too dry. If too wet, mix in 1-2 tbsp of potato starch by hand until you can squeeze a chunk together and it better holds it’s shape. If too dry, mix in a little more of the fat used. For example, mix in an extra tbsp of vegan mayo to the tofu mixture until it starts to hold together.
