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Vegan Zucchini Oat Tofu Patties (Gluten-Free)
Golden pan-seared zucchini patties made with 100g tofu, grated carrot, oats and a flaxseed egg, rolled in more oats for a crunchy crust. Served with avocado sesame sauce.
20 min prep / 40 min total
305 kcal
9.5g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 1zucchini
grated, excess liquid squeezed
- 1carrot
grated
- 100 gtofu
- 1 tbspflaxseed
ground + 3 tbsp water
- green onions
- 30 mlolive oil
- 100 goats
ground in blender
- salt
to taste
- 1avocado
for sauce
- 120 mlplant milk
for sauce
- 1 tspsesame seeds
for sauce
- 1 clovegarlic
for sauce
- lime juice
for sauce
Instructions
Grate zucchini and carrot, salt them and squeeze out the excess liquid in a cloth.
Mash 100g tofu with green onions, fold in the vegetables, ground flax hydrated in 3 tablespoons water and 30ml olive oil.
Grind 100g oats to flour in a blender, stir 3 tablespoons into the mixture and shape into patties.
Roll each patty in the remaining ground oats and pan-fry in olive oil until golden on all sides.
Blend avocado with garlic, 1/2 cup plant milk, 1 teaspoon sesame, a squeeze of lime and salt; spoon over the hot patties.
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