Tofu and Plantain Medley Veggie Patties Recipe - Allrecipes.com
Tofu and Plantain Medley Veggie Patties Recipe
  • READY IN 25 mins

Tofu and Plantain Medley Veggie Patties

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 5 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins
ADVERTISEMENT

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!!

 
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.

 
Mar 31, 2013

mmmm

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

How to Cook with Tofu

See all you can do with this healthy, power-packed protein.

Faken (Veggie Bacon)

See how to turn marinated smoked tofu into crispy veggie bacon!

How to Make Veggie Shepherd’s Pie

Learn how to make a meat-free shepherd's pie.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States