Herby Tofu & Zucchini Patties with Kimchi Mayo
Herby Tofu & Zucchini Patties with Kimchi Mayo
Ingredients
For the Herby Tofu & Zucchini Patties
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 1/2 jalapeño pepper, seeded and finely diced (or 1/4 cup finely diced green bell pepper for less heat)
- 3 green onions, thinly sliced
- 1 block extra-firm tofu, 14 to 16 ounces, pressed of excess moisture and crumbled
- 1/4 cup mayonnaise, or vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 lemon, zested and juiced
- 1 medium zucchini, grated and squeezed very dry
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for pan-frying
For the Kimchi Mayo
- 1/4 cup kimchi, finely chopped
- 1/2 cup mayonnaise, or vegan mayonnaise
- 1 teaspoon lime juice, freshly squeezed
Instructions
- 1
Prepare the vegetables: Finely dice the shallot and jalapeño (or green bell pepper). Thinly slice the green onions. Grate the zucchini and place it in a clean kitchen towel or paper towels, then squeeze out as much excess moisture as possible. Finely chop the fresh parsley and chives. Zest half of a lemon and then juice it.
⏱️ 10 min
- 2
Sauté the aromatic base: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced shallot and jalapeño (or bell pepper) and sauté for 3 to 4 minutes, until softened. Add the sliced green onions and cook for another 1 minute, until fragrant.
⏱️ 5 min
- 3
Cook the tofu: Crumble the pressed extra-firm tofu directly into the skillet with the sautéed vegetables. Increase the heat to medium-high and cook, stirring occasionally, for 8 to 10 minutes, or until most of the moisture has evaporated and the tofu begins to lightly brown and become crumbly. Remove from heat and set aside to cool slightly.
⏱️ 10 min
- 4
Prepare the binder: In a small bowl, whisk together the 1/4 cup mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, lemon zest, and fresh lemon juice until well combined.
⏱️ 3 min
- 5
Combine patty ingredients: In a large mixing bowl, combine the cooled tofu-vegetable mixture, the squeezed grated zucchini, chopped fresh parsley, chopped fresh chives, all-purpose flour, salt, and black pepper. Pour the prepared binder mixture over the ingredients. Mix thoroughly with a spoon or your hands until everything is evenly incorporated and holds together.
⏱️ 5 min
- 6
Form the patties: Divide the mixture into 8 equal portions and gently form them into patties, about 3 inches in diameter and 3/4 inch thick. If the mixture is too wet, you can add a little more flour, 1 tablespoon at a time.
⏱️ 5 min
- 7
Cook the patties: Heat 2 tablespoons of vegetable oil in the same large skillet (or a clean one) over medium heat. Once the oil is shimmering, carefully place the patties into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 4 to 6 minutes per side, until golden brown and crispy.
⏱️ 10 min
- 8
Make the kimchi mayo: While the patties are cooking, prepare the kimchi mayo. In a small bowl, combine the finely chopped kimchi, 1/2 cup mayonnaise, and fresh lime juice. Stir until well mixed.
⏱️ 3 min
- 9
Serve: Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve the Herby Tofu & Zucchini Patties hot with a generous dollop of Kimchi Mayo on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Herby Tofu & Zucchini Patties with Kimchi Mayo
Ingredients
For the Herby Tofu & Zucchini Patties
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 1/2 jalapeño pepper, seeded and finely diced (or 1/4 cup finely diced green bell pepper for less heat)
- 3 green onions, thinly sliced
- 1 block extra-firm tofu, 14 to 16 ounces, pressed of excess moisture and crumbled
- 1/4 cup mayonnaise, or vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 lemon, zested and juiced
- 1 medium zucchini, grated and squeezed very dry
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for pan-frying
For the Kimchi Mayo
- 1/4 cup kimchi, finely chopped
- 1/2 cup mayonnaise, or vegan mayonnaise
- 1 teaspoon lime juice, freshly squeezed
Instructions
- 1
Prepare the vegetables: Finely dice the shallot and jalapeño (or green bell pepper). Thinly slice the green onions. Grate the zucchini and place it in a clean kitchen towel or paper towels, then squeeze out as much excess moisture as possible. Finely chop the fresh parsley and chives. Zest half of a lemon and then juice it.
⏱️ 10 min - 2
Sauté the aromatic base: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced shallot and jalapeño (or bell pepper) and sauté for 3 to 4 minutes, until softened. Add the sliced green onions and cook for another 1 minute, until fragrant.
⏱️ 5 min - 3
Cook the tofu: Crumble the pressed extra-firm tofu directly into the skillet with the sautéed vegetables. Increase the heat to medium-high and cook, stirring occasionally, for 8 to 10 minutes, or until most of the moisture has evaporated and the tofu begins to lightly brown and become crumbly. Remove from heat and set aside to cool slightly.
⏱️ 10 min - 4
Prepare the binder: In a small bowl, whisk together the 1/4 cup mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, lemon zest, and fresh lemon juice until well combined.
⏱️ 3 min - 5
Combine patty ingredients: In a large mixing bowl, combine the cooled tofu-vegetable mixture, the squeezed grated zucchini, chopped fresh parsley, chopped fresh chives, all-purpose flour, salt, and black pepper. Pour the prepared binder mixture over the ingredients. Mix thoroughly with a spoon or your hands until everything is evenly incorporated and holds together.
⏱️ 5 min - 6
Form the patties: Divide the mixture into 8 equal portions and gently form them into patties, about 3 inches in diameter and 3/4 inch thick. If the mixture is too wet, you can add a little more flour, 1 tablespoon at a time.
⏱️ 5 min - 7
Cook the patties: Heat 2 tablespoons of vegetable oil in the same large skillet (or a clean one) over medium heat. Once the oil is shimmering, carefully place the patties into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 4 to 6 minutes per side, until golden brown and crispy.
⏱️ 10 min - 8
Make the kimchi mayo: While the patties are cooking, prepare the kimchi mayo. In a small bowl, combine the finely chopped kimchi, 1/2 cup mayonnaise, and fresh lime juice. Stir until well mixed.
⏱️ 3 min - 9
Serve: Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve the Herby Tofu & Zucchini Patties hot with a generous dollop of Kimchi Mayo on the side.
⏱️ 2 min