The best way to cook tofu! 1 potato and 1 block tofu! Incredibly delicious and simple recipe!

Ingredients

• 14 oz Firm Tofu (pressed to remove excess water, cut into cubes)
• 4 oz Small Potato (peeled and grated)
• 1 oz Carrot (grated or finely diced)
• 2 tbsp Green Onion (chopped)
• 1 clove Garlic (minced)
• 3 tbsp Brown Rice Flour (can substitute chickpea flour, oat flour, or all‑purpose flour)
• 0.25 tsp Cayenne Pepper Flakes (adjust to taste)
• 2 oz Breadcrumbs (plain or chickpea‑based for gluten‑free)
• 0.5 cup Fresh Parsley (packed, roughly chopped)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.5 cup Vegan Mayonnaise (store‑bought or homemade)
• 1 tbsp Olive Oil (for pan‑frying)
• to taste Salt
• to taste Black Pepper

Instructions

1. Press the tofu

   Wrap the tofu block in a clean kitchen towel, place it on a plate, and set a heavy pan or weight on top to press out excess water for about 15 minutes.

   Time: PT15M

2. Prepare vegetables

   Peel and grate the potato, grate the carrot, chop the green onions, and mince the garlic.

   Time: PT5M

3. Combine the patty mixture

   Crumble the pressed tofu into the mixing bowl. Add the grated potato, carrot, green onion, garlic, brown rice flour, cayenne pepper, salt, and black pepper. Mix until everything is evenly incorporated.

   Time: PT5M

4. Chill the mixture

   Cover the bowl with plastic wrap and refrigerate for 15–30 minutes. This helps the mixture bind without any egg or other binder.

   Time: PT20M

5. Form and coat patties

   Divide the chilled mixture into 4 equal portions (about 3 oz each). Shape each portion into a patty about ½ inch thick and press both sides into breadcrumbs to coat evenly.

   Time: PT5M

6. Heat the pan

   Add 1 tbsp olive oil to a non‑stick skillet and heat over medium heat until shimmering.

   Time: PT2M

   Temperature: Medium heat

7. Fry the patties

   Place the patties in the hot skillet. Cook 5–7 minutes per side, or until golden brown and crispy.

   Time: PT12M

   Temperature: Medium heat

8. Make the parsley‑lemon mayo

   In a blender, combine the parsley, lemon juice, vegan mayonnaise, a pinch of salt, and black pepper. Blend until smooth.

   Time: PT3M

9. Serve

   Plate the crispy tofu patties and drizzle or dollop the parsley‑lemon mayo on top or on the side. Enjoy warm.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

12 g

Carbohydrates

16 g

Fat

20 g

Fiber

1.5 g