Tofu & vegetable patties

Tofu & vegetable patties

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(11 ratings)

Prep: 15 mins Cook: 10 mins


Makes 8
Good Food reader, Julie Frankland, shares a recipe from her kitchen, inspired by a Japanese dish called Ganmodoki

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal110
  • fat9g
  • saturates1g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein6g
  • salt0.11g
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  • 1 carrot, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • bunch spring onions, sliced, plus extra strips to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 garlic clove, crushed
  • 3cm/1¼ inch piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 400g block firm tofu, drained and crumbled
  • 2 eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp each sesame and vegetable oil
  • sweet chilli sauce, to serve


  1. Combine all the ingredients except the oils in a large bowl with some seasoning and mix well. Heat both the oils in a frying pan. Grease an 8cm metal pastry ring or cookie cutter and place in the pan. When hot, pour 5 tbsp of the batter in and turn the heat down to medium.

  2. Cook 4-5 mins until golden, then take off the ring (be careful, as it may be hot), flip the pattie and cook the other side. Do this in batches, keeping finished patties warm in a low oven. Serve with the chilli sauce and extra spring onions, if you like.

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Comments (10)

jenclews's picture

A nice easy recipe, but a bit bland for me. If I make them again I'll add more flavouring - chilli, maybe coriander or soy sauce. (I think Australian tofu must be a lot firmer than UK tofu as I had to add an extra egg - it certainly wasn't a batter.) Kept their shape nicely, although a bit tricky to turn over, so don't overcrowd the pan.

sharalou's picture

These weren't complicated to make but the consistency is a bit soggy, despite squeezing out much of the liquid from the tofu. I don't like sweet chilli sauce so didn't have this as an accompaniment so it would have been nicer to put chillies in the patties themselves. A bit lacking in flavour, I thought. Some lemongrass might have been nice to give it a 'kick'.

ceri-alex's picture

I agree it's a waste of ingredients. I think i'll just stick to marinating tofu in soy sauce and adding it to a stir fry.

manaquin80's picture


Recipe looked nice. Didnt have a metal pastry cutter so thought I could make it as an omlette? didnt work was very mushy. Tasted it and it was bland. Waste of ingredients.

kel-delacoe's picture

has anybody made this without eggs as im vegan ?

cindytc's picture

made these and was pleasantly surprised im new to cooking with tofu and this recipe is simple and tasty didn't serve with sweet chilli though served them with baked beans and a slice of wholemeal toast worked out really well

ipana_c's picture

Wasn't a fan of this recipe. Felt it tasted incredibly bland and more like an over-complicated omlette.

jeneefair's picture

I've never had tofu before so didn't know what to expect. I'm not sure whether I drained the tofu enough (just poured off the liquid in the packet - didn't press the tofu at all) but the end result had a nice texture and consistency, a mild flavour, and went well with sweet chilli sauce. I just made one large one in a frying pan because it was quicker. My 9 month old ate it with us, so I fried the veg first to soften it a bit. She loved it as she could pick up pieces with her fingers and it was nice and soft for her to chew and mildly flavoured. I'm giving it a 4 because for myself I'd like stronger flavours. We'll definitely have it again though.

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