Why You’ll Love These Crispy Lemon Herb Tofu Patties

• Packed with protein. Since we are using super firm tofu, we are able to pack in more protein into each patty. One patty will provide up to 13 grams of protein. When served in this meal, you get at least 26 grams of protein if serving with 2 patties.
• Easy to make. The only cooking required is done in the oven on a sheet pan. Just mix the tofu ingredients together, shape the patties and place in the oven to bake.
• Great to meal prep. I love prepping these patties in advance for quick meals throughout the week. Make a batch or two at the start of the week to store in the fridge or freezer for quick to assemble meals during the week.

Key Ingredients and Substitutions

• Tofu: I used high protein or super firm tofu. This is a variety of tofu that is firmer than normally labeled extra firm brands (usually seen stored in tubs of water). Super firm tofu is typically packaged in vacuum sealed packaging in the same case as regular tofu.
• Potato: I used a russet potato. You can try this with other potato varieties, just make sure to squeeze out excess moisture before using.
• Breadcrumbs: I used panko breadcrumbs, but other style breadcrumbs can work as well, so use your favorite.
• Flour: I used all-purpose flour, but this also works with cornstarch.
• Fresh Herbs: I used a combination of fresh parsley, chives and dill. Feel free to change up the amounts and use what you have and enjoy.
• Bouillon: This adds additional umami flavor to our patties. I recommend either a general vegetable bouillon or a teaspoon of the vegetable bouillon paste from Better Than Bouillon. Swap for an extra tablespoon of tamari if desired.
• Lemon: I recommend a fresh lemon so you can take advantage of both the zest and juice.
• Vegan Mayo: This behaves like an egg in this recipe. If you don’t have vegan mayo, you can swap out for yogurt.
• Cabbage: I like serving the tofu with a side of slaw. If not a fan of cabbage you can do this with some shredded brussels sprouts and kale.

How to Make Tofu Patties and Lemony Slaw

Preheat the oven to 425F. Place a box grater over a large bowl and use it to grate the tofu over the side with the largest holes. Shred the potato into a clean kitchen towel, then ring out the excess moisture from the potatoes. Measure out 1/2 cup of the potato shreds and add to the bowl of tofu.

Add the breadcrumbs, flour, herbs, lemon zest and juice, seasonings, bouillon cube, mayo and tamari.

Use your hands to give everything an even mix, then squeeze and pinch the mixture until it starts to form a moldable mixture.