Tofu and Plantain Medley Veggie Patties

Tofu and Plantain Medley Veggie Patties

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Victoria M.H.
Recipe by  Victoria M.H.

“This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  1. Blend tofu, zucchini, plantain, mushrooms, sun-dried tomatoes, bread crumbs, olives, and garlic in a blender until mixture is a uniform, thick texture. Spoon mixture into your hand and mold into patties.
  2. Heat butter in a cast iron skillet over medium heat; cook patties, pressing on them lightly with a spatula, in the hot butter until browned, 3 to 5 minutes per side.

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Reviews (5)

Rate This Recipe
gonefishn
7

gonefishn

Amazing recipe! I don't have any experience with plantains but I knew they came either green or yellow so after googling the difference and learning the yellow are a bit more sweet and flavorful that's what I went with. I used extra firm tofu, fresh mushrooms and folded in the bread crumbs with a spatula after processing. There wasn't enough moisture in the recipe to allow it to turn in the food processor so I added about 1/2 cup egg whites and that did the trick. I used vegetable spray rather than butter to cut calories. I cooked my patties a bit longer- maybe 8-10 minutes per side with the lid on the skillet to cook from both sides. They turned out a little crispy on the outside and still tender in the middle. This may be my favorite veggie patty recipe!!

erinl
3

erinl

Made it tonight with a few changes just because of what I had on-hand. Used banana instead of plantain, didn't have any sun-dried tomato so, randomly, I used some capers. I also added some flaxseed meal (like I usually do with bread crumbs). Then I served it in a pita with plain greek yogurt and an orange sauce (1 cup OJ, 1 Tb sugar and 1 Tb cornstarch). It was delicious. My meat-loving hubby liked it too. Not hard to make although a bit time-consuming to fry up the patties. I'll definitely make it again.

arnesonna
2

arnesonna

mmmm

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 186 cal
  • 9%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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