Fresh from the Kitchen: Recipes & Food Inspiration
- Bold flavors: use strong seasonings so mild tofu tastes bright, don't underseason.
- Binding: combine potato starch with a creamy fat like vegan mayo or peanut butter for structure, no egg needed.
- Press tofu for at least 15 minutes to remove excess water using a tofu press or towel and heavy plate.
- Flavor templates: Sesame Seaweed, Smoky Sun-Dried Tomato, and Curry Peanut demonstrate adaptable, tasty variations.
- Cook: dust patties with potato starch, pan-fry about 5 minutes per side until golden; reheat in oven or air fryer.
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.
Why You’ll Want to Prep These Crispy Tofu Patties
- Customize the flavors to your taste. I shared 3 flavor combos below to show you how this formula works. It allows you the option to create your own flavor variations, so you never get bored of your tofu.
- Mixes together in one bowl. No special equipment needed. Just mix, shape, and cook.
- Protein booster. If you care about protein, these patties on their own provide 18g of protein per serving, but can be increased to 27g of protein per serving with some simple nutrition additions recommended below.
The Keys to Making Tasty Tofu Patties
- Bold Flavors: Tofu has the mildest flavor and it’s moisture can dilute flavor additions. So using enough strong flavoring agents will lead to the best taste.
- Binding & Structure: This includes combining a starch with a creamy fat to create a paste that holds our ingredients together, while keeping them flavorful and tender in the middle.
Key Ingredients and Substitutions
- Tofu: When picking out your tofu, become familiar with the texture and density between brands. Not all brands identify extra firm tofu the same, which is why you might find some brands are mushier than others. For this recipe I recommend using Nasoya or House Tofu’s Extra Firm Tofu. Do note, that Nasoya comes in a 14oz package, so you will want to purchase more than 1 package to get the appropriate amount needed for this recipe.
- Potato Starch vs Cornstarch: Ideally, I would encourage you to use potato starch for this recipe. The end product just comes out better in flavor and texture based on my testing. Cornstarch can still work if that is what you happen to have on hand.
- Fats: To help flavor and shape the patties, I used fats like vegan mayo and peanut butter. In combination with the starch, you get a better binding agent that helps add richness to the patties without the need for egg. For peanut allergies, consider using other nut or seed butters (ex: almond butter, cashew butter, sunflower seed butter).
- Scallions: Finely minced shallot can work here too.
- Soy Sauce: Alternatively, tamari, Bragg’s, or coconut aminos work.
- Curry Paste: Can be swapped for harissa or gochujang.
How to Make a Crispy Tofu Patty
Press your tofu: Drain the block of tofu from the package then press for at least 15 minutes.
Crumble the tofu and prepare for seasoning: Finely crumble the tofu into a mixing bowl. Add the following seasonings depending on the patty flavor you wish to use:
- Sesame Seaweed Tofu Patties: Tamari, potato starch, mayo, seaweed, scallion, toasted sesame seeds, garlic powder, and white pepper.
- Smoky Sun-dried Tomato Tofu Patties: Tamari, potato starch, sun-dried tomatoes, scallion, nutritional yeast, smoked paprika, garlic powder, fennel seeds, and mayo.
- Curry Peanut Tofu Patties: 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. Portion the mixture into 8-9 balls (about 3 tbsp per ball) and flatten into 1/2 inch disks.
To cook: Grease a pan with oil then dust the patties with a little potato starch on all sides. Place into the greased pan and cook 5 minutes on both sides or until golden and crisp. Allow to cool on a wire rack then enjoy.
Expert Tips
- 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.
What to do 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 tablespoon of vegan mayo to the tofu mixture until it starts to hold together.
Storage Recommendations
- If refrigerating, allow the patties to cool. Layer the patties between parchment paper and store in an airtight container in the fridge for up to 5 days.
- To freeze, place the patties on a parchment lined tray or plate, then store in the freezer for 2 hours. Transfer the patties to a freezer bag or airtight container and store in the freezer for up to 2 months.
Reheating Recommendations
Cooling will cause the patties to lose that crispy texture. I recommend reheating them in the oven or air fryer.
- From the Fridge: Place in a preheated oven at 400F for 5-8 minutes or in the air-fryer at 370F for 5 minutes.
- From the Freezer: Place in a preheated oven at 400F for 13-15 minutes, flipping half way. For the air fryer, place in a preheated air-fryer at 370F for 13 minutes, flipping half way.
Make It Balanced
Use these patties to build a full nourishing meal. Here are some ideas for enjoying them.
- Serve as mini sliders along with some slaw
- Enjoy with some of this high fiber rice to get the addition of complex carbohydrates and fiber
- Great with extra veggies like this Grilled Corn and Smashed Cucumber Salad
- Make these patties more protein packed:
- Including 3 tbsp of nutritional yeast to the tofu mixture gets you 21.5g of protein per serving
- Swapping the extra firm tofu for super firm tofu gets you 27g of protein per serving
Watch Me Make This Recipe
Recipe videos provide a general idea for recipe preparation. Please read the full recipe instructions and notes for the most accurate recipe results.
More Nourishing Additions
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.
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.
Sesame Seaweed Tofu Patties
Smoky Sun-Dried Tomato Tofu Patties
Curry Peanut Tofu Patties
- 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.
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