Tofu and Corn Fritters Vegetarian and Vegan Friendly

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: cornmeal

Chickpea flour adds protein and fiber, while cornmeal is often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers a unique flavor while canola oil is typically cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and adds a nutty flavor, while water is a cost-saving alternative.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a healthier binding option, while aquafaba is a cost-effective egg substitute.

Remove corn kernels from 3 corn on the cob.

Chop 1 onion and several spring onions or chives.

Chop 1 red capsicum into small pieces.

In a food processor, add the chopped potato and process until it becomes a puree.

Transfer the potato puree into a mixing bowl.

In the same food processor, add a few pieces of tofu and process until smooth.

Combine the processed tofu with the potato puree in the mixing bowl.

Add salt and pepper to taste, and any other spices if desired.

Mix in 1/4 cup chickpea flour, chopped onion, chives, and spring onions into the mixture.

Add the corn kernels and canned green peas to the mixture and mix again.

Heat oil in a pan and spoon the mixture into the pan, pressing it down with the back of a spoon or spatula.

If the mixture is too watery, add a bit of flour to thicken it.

If desired, add 1 egg to the mixture for non-vegetarians.

Cook the fritters on both sides until golden brown.

Serve with hot sauce, chili sauce, or tomato ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens