Description
These Crispy Tofu and Veggie Patties are a wholesome and flavorful snack made with protein-rich tofu, hearty vegetables, and bold Indian spices. They’re perfect for a healthy appetizer, lunchbox treat, or a meatless dinner option that’s packed with texture and taste.
Ingredients
Scale
- 14 oz firm tofu
- 1 medium sweet potato
- 1 large potato
- 1 large carrot
- 15 French beans
- 1 cup broccoli florets
- 1 tsp salt (add more if needed)
- 1½ tsp Kashmiri red chili powder
- 1½ tsp coriander-cumin powder
- ½ tsp turmeric
- 1½ tsp garam masala
- 1½ tsp dry mango powder
- 2 tbsp ginger, garlic, and green chilies (minced)
- ½ cup breadcrumbs (add more if needed)
- ¼ cup avocado oil (for shallow frying)
Instructions
- Steam or boil sweet potato, potato, carrot, French beans, and broccoli until tender. Mash or finely grate all vegetables.
- Press tofu to remove excess water, then crumble it into the veggie mixture.
- Add salt, chili powder, coriander-cumin powder, turmeric, garam masala, dry mango powder, and minced ginger-garlic-green chili mix. Combine everything well.
- Mix in breadcrumbs until the mixture holds shape. Add more if needed.
- Form the mixture into patties.
- Heat avocado oil in a pan over medium heat. Shallow fry patties until golden and crispy on both sides.
- Serve hot with your favorite dip or chutney.
Notes
- You can refrigerate the uncooked patties for up to 24 hours before frying.
- For a gluten-free version, use gluten-free breadcrumbs or chickpea flour.
- Adjust spice levels to your preference by reducing chili powder.
- Great for meal prep and freezing—just reheat in the oven or air fryer.
Nutrition
- Serving Size: 1 patty
- Calories: 110
- Sugar: 2g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg