Crispy Tofu Oatmeal Patty Recipe| Gluten-Free| Vegan| Beetroot
This Crispy, Gorgeous, Bursting with flavors Tofu Oatmeal Patty recipe will surely be a hit at your next picnic/ Burger Night. Packed with protein rich tofu, fiber rich oatmeal and the goodness of beetroot this gluten-free, vegan patty has it all!
Why add Oatmeal to my Tofu burger?
Adding hot water to the oatmeal breaks down the fiber and gives a smoother texture. This works as the binding agent for the Tofu burger. The combination of soaked oatmeal and boiled potato not only holds the patties better, but also give a nice crispy crust.
What kind of Tofu to use for tofu burgers?
The texture of tofu is determined by the amount of water content – softer tofu has more water content as compared to Firm tofu. Soft tofu is a better choice for salad dressings, and desserts. Firm and extra firm tofu hold their shape better while absorbing the flavors and hence are a better choice for burger patties.
Firm tofu has twice the amount of protein as compared to soft tofu.
How to Make Crispy Tofu Oatmeal Patty?
What Ingredients do I need to make my Crispy Oatmeal Tofu Patties?
1 lb Firm Tofu
1/2 cup Vegetable oil/ Avocado oil (for patty) 1/4 cup oil for shallow frying
1 cup Sprouted Oatmeal + 1 tbsp
Vegetables:
1 med-large golden potato boiled
1 med-large yellow onion (chopped )
1 Yellow Bell Pepper
3-4 Green Chillies (Thai)
3-4 Garlic cloves
1/4 Beet/Beetroot
1/2 lemon juice (if you prefer a tangier taste, use the whole lemon)
Some chopped Cilantro
Spices:
1.25 tsp salt (salt to taste)
1 tsp cumin powder
1 tsp Kashmiri red Chilli/ Red Chilli powder
1 tsp Coriander powder
1/4 cup sliced almonds
Step by Step Process:
Preparation:
- Soak the sprouted oatmeal in hot water for about 30 minutes. (It is recommended to soak the sprouted oats overnight / at least for 8 hours for best results). In this recipe, I soaked them for about 30 minutes, however, for a smoother texture. Pic #1
- Microwave the potato for about 2-3 minutes/ until cooked.
- Chop the onions, cilantro, yellow bell pepper and set aside.
- Remove excess water from the Tofu by firmly pressing with a paper towel.
- In a small blender, make a garlic-green chilli paste with about 1-2 tsp of water. Pic #2
The Patty Mix:
- In a large bowl add in the tofu block, chopped onions, chopped bell pepper and chopped cilantro. Pic#3
- Add grated beetroot into the bowl. Pic#4
- Grate the boiled potato into the mix. Pic#5
- Add in garlic-green chilli paste. Pic#6
- Add in the spices, soaked oats, oil and salt to taste. Pic#7,8,9
- Mix all the ingredients well, taking care to break down the tofu block and incorporating the soaked oats to form a dough. If the dough feels a bit crumbly, add in 1/4 cup of roasted chickpea flour/ cornstarch for binding. Pic#10
- Mix the dough well. Apply some oil in your palm and taking a small portion of the dough, shape it into a patty, flattening it out, and rolling it onto some oatmeal for added crunch. Pic#11 and 12
- Add some oil onto a skillet and on med heat, shallow fry the patties on both sides for a nice golden brown color. Pic#12
- Enjoy these crispy Gluten-free oatmeal tofu patties with your favorite gluten-free bun or with ketchup/ chutney.
Gluten-Free Crispy Tofu Oatmeal Patty recipe
Ingredients
- 1 lb Organic Tofu Firm
- 1 cup Sprouted Oatmeal Gluten-free + 1-2 tbsp for coating
- ½ cup Vegetable oil/ Avocado oil ¼cup for the patty mix, ¼ cup for shallow frying,
Vegetables
- 1 med-large Gold potato
- 1 med-large Yellow onion
- 1 whole Yellow Bell Pepper
- 3-4 Green Chillies
- 3-4 Garlic cloves
- ¼ Beet/Beetroot
- 1 tbsp lemon juice
- 1 bunch Cilantro
Spices:
- 1¼ tsp salt (salt to taste)
- 1 tsp Cumin powder
- 1 tsp Kashmiri red Chilli For extra spicy use Red Chilli powder
- 1¼ tsp Coriander powder
Topping/Add ons
- ¼ cup Sliced Almonds
Instructions
Preparation
- Soak the sprouted oatmeal in hot water for about 30 minutes. Microwave/ boil the potato.
- Chop the onions, cilantro, yellow bell pepper and set aside. Peel and grate the beetroot.
- Remove the excess water from the Tofu by firmly pressing with a paper towel.
- In a small blender, make a garlic-green chilli paste.
The Patty Mix:
- In a large bowl add in the tofu block, chopped onions, chopped bell pepper and chopped cilantro.
- Add grated beetroot into the bowl. Grate the boiled potato into the mix and add in the garlic-green chilli paste. Mix in the spices, soaked oats, oil and salt to taste.
- Mix all the ingredients well, taking care to break down the tofu block and incorporating the soaked oats to form a dough. If the dough feels a bit crumbly, add in 1/4 cup of roasted chickpea flour/ cornstarch for binding.
Shallow Frying
- Apply some oil in your palm and taking a small portion of the dough, shape it into a patty, flattening it out, and rolling it onto some oatmeal for added crunch.
- Add some oil onto a skillet and on med heat, shallow fry the patties on both sides for a nice golden brown color.
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