Description
Crispy Lemon Herb Tofu Patties are a delicious and healthy plant-based meal featuring super firm tofu blended with fresh herbs, lemon zest, and spices, baked to perfection. Served with a vibrant and tangy cabbage slaw dressed in a zesty lemon yogurt sauce, these patties deliver a satisfying crispy texture and fresh flavors, perfect for a nutritious lunch or dinner.
Ingredients
Units
Scale
Tofu Patties
- 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 Herb Cabbage 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 and Grate: Preheat the oven to 425F. Using a box grater, grate the super firm tofu over the side with the largest holes into a large bowl. Shred the russet potato into a clean kitchen towel, then squeeze out excess moisture. Measure 1/2 cup of the potato shreds and add them to the bowl with the tofu.
- Mix the Patty Ingredients: To the tofu and potato mixture, add panko breadcrumbs, flour, minced parsley, lemon zest and juice, crumbled vegetable bouillon cube, garlic powder, ground coriander, onion powder, vegan mayo, and tamari. Use your hands to thoroughly mix everything, then squeeze and pinch the mixture until it becomes moldable.
- Form Patties: Take approximately 1/3 cup of the tofu mixture and mold it tightly into a patty in your palm. Place each patty on a parchment-lined baking tray. Repeat the process until you have 6 patties. Lightly brush or spray the patties with oil.
- Bake Patties: Bake the patties in the preheated oven for 40 minutes, flipping them halfway through to ensure even crispness on both sides.
- Prepare the Slaw: While patties bake, combine shredded cabbage, minced parsley, fresh dill, fresh chives, and a pinch of kosher salt in a large bowl. In a separate bowl, whisk together dairy-free yogurt, grated garlic, dijon mustard, lemon zest and juice, maple syrup, red wine vinegar, and a pinch of salt. Pour this dressing over the cabbage mixture and toss well with your hands until evenly coated. Set aside.
- Serve: Divide the slaw among plates and top each with 1 or 2 tofu patties. Drizzle with any remaining lemon yogurt sauce. Serve immediately and enjoy your crispy lemon herb tofu patties with fresh tangy slaw.
Notes
- Use super firm tofu to ensure the patties hold together well.
- Ringing out the moisture from the potato shreds is crucial for optimum texture.
- Panko breadcrumbs add extra crispiness; you can substitute with gluten-free breadcrumbs if needed.
- The vegetable bouillon cube adds savory depth, but can be omitted or replaced with vegetable broth powder for lower sodium.
- The cabbage slaw can be customized with any fresh herbs you prefer.
- Leftover lemon yogurt sauce is delicious drizzled on additional veggies or sandwiches.
- For an oil-free option, use a cooking spray or parchment paper to prevent sticking.
Nutrition
- Serving Size: 1 patty with slaw
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
