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Crispy tofu fritters full of taste
These nice tofu fritters can be made in combination with different vegetables. I made them occasionally during the summer period while fresh zucchinis were in season. For this occasion I made them and serve with a creamy tahini sauce made with fresh lemon juice and fresh garlic and glazed baby carrots, and must add that this combo is wonderful and beyond tasty.
In case you don’t have zucchinis you might use potatoes instead of them. They should be peeled off, grated, and then drained of excess liquid. They are equally delicious if you decide to use a smoked grated tofu instead of regular one and combine it with peeled off, grated, and drained potatoes. It should be seasoned with a little bit of black ground pepper, salt, garlic powder and onion powder, and then baked in the oven for 35 minutes.
The full list of ingredients with instructions can be found in the recipe box under the image section.
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TOFU & ZUCCHINI FRITTERS
Crispy tofu fritters full of taste
Equipment
- Non-stick frying pan
Ingredients
- 200 gr of grated tofu;
- 1 zucchini, 380 gr, grated;
- 2 tsp. of onion powder;
- 1 tsp. garlic powder;
- 1 tbsp. of nutritional yeast;
- 5 tbsp. of vegan bread crumbles;
- 1/2 tsp. of salt.
For the tahini sauce:
- 3 tbsp of tahini +1 chopped clove of garlic + good pinch of salt + 3 tbsp. of hot water + 1-2 tbsp of lemon juice: mix and stir together all ingredients.
Other:
- Some oil for frying on a frying pan.
- Glazed carrots - you can find the recipe on the following link: www.naualhansen.com/en/lunch-en/quick-crispy-smashed-potatoes/
Instructions
- Combine all ingredients together except oil. Mix well. Once the mixture is combined well, spread it over a baking sheet and cut out round paties (as in images).
- Fry them in a bit of oil on both sides on a non-stick frying pan until lovely a bit dark golden brown colour.
- Serve them with glazed carrots and with tahini sauce. Decorate with fresh herbs.
