READY IN 25 mins

Tofu and Plantain Medley Veggie Patties

Read Reviews (3)

"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." — Victoria M.H.

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 25 mins

Reviews More Reviews

Apr 03, 2013

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!!

—gonefishn

See full review »

May 13, 2013

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.

—erinl

See full review »

3 Ratings

See other versions of this recipe!

Mar 31, 2013

mmmm

—arnesonna

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Anna's Scrambled Tofu

Plantain Veggie Burgers

Vegetable and Tofu Burger

Tofu Walnut Burgers with Irish Stout

Maple Glazed Tofu

Limantro Tofu

Tofu with Tomatoes and Balsamic Vinegar

Mango Tofu Tacos

Vegetarian Tofu and Nut Loaf

Tofu with Gorgonzola and Pesto

Nutrition

Calories
186 kcal
9%

Carbohydrates
26 g
8%

Cholesterol
6 mg
2%

Fat
7 g
11%

Fiber
3.1 g
12%

Protein
8.5 g
17%

Sodium
346 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tofu and Plantain Medley Veggie Patties

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 186
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 2.2g 11 %
Cholesterol 6mg 2 %
Sodium 346mg 14 %
Potassium 566mg 16 %
Total Carbohydrates 26g 8 %
Dietary Fiber 3.1g 12 %
Protein 8.5g 17 %
Sugars 9.2g
Vitamin A 13 %
Vitamin C 24 %
Calcium 32 %
Iron 50 %
Thiamin 22 %
Niacin 30 %
Vitamin B6 16 %
Magnesium 20 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.