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    Home » Stove Top Recipes

    Broccoli and Tofu Patties

    Published: Dec 26, 2020 · Modified: May 22, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 22 Comments

    233 shares
    Jump to Recipe

    These healthy and delicious patties with broccoli and tofu are spiced with fresh ginger and green chilies. Paired with a smokey red pepper chutney they make for a perfect snack that the kids love too.

    three broccoli and tofu patties on a black plate with red pepper chutney

    Today's recipe is adapted from my aunt's broccoli and tofu cutlets recipe. She makes some of the best cutlets and this is my most favorite one. I have devoured her cutlets for years  before it finally became a staple in my kitchen too. This recipe originally published in July 2016 has been updated with new photos and tips.

    This recipe uses simple yet healthy ingredients that are readily available all year long. I love the taste of fresh ginger in them which gives it the right amount of spice and warmth. For me, this dish is a great way to incorporate broccoli and protein-packed tofu in our meals.

    fresh broccoli in white bowl

    This is one of my favorite go-to dishes as an appetizer for parties, it can be made ahead and stored in the refrigerator for up to a week. My boys love these broccoli patties for school lunches.

    Broccoli tofu cutlets with red pepper chutney on white plate

    Enjoy as a snack or appetizer with the Red Pepper Chutney dip or enjoy them for lunch or dinner served as a burger with lettuce, red onions, and whole wheat buns smothered with the chutney.

    Chutney

    Don't miss the chutney to use as a dip for these patties. It is easy to make and is ready in no time. Here is how:

    • De-seed and roughly chop the red pepper. Heat oil in a medium pan. Add cumin seeds. Once the cumin seeds start to sizzle, add red pepper, garlic cloves, and salt
    • Cook covered on low heat for 5 mins stirring a couple of times. Turn off the heat and let it cool down
    • Blend the mixture in a blender to make smooth and vibrant chutney. Store in the refrigerator for up to a week
    • This chutney is also perfect with grilled panini’s, sandwiches, burgers, and with your fav grilled foods
    broccoli and tofu patties stacked on white plate

    Tips

    • Do not cover the pot when steaming the broccoli florets. This will help preserve the vibrant green color
    • Use fresh ginger in this recipe and not the store-bought ginger paste
    • Add less green chilies if making this snack for toddlers or small children. Kids also enjoy these healthy broccoli cutlets with ketchup
    • If you are allergic to egg whites, mix 1 tablespoon of corn starch in 3 tablespoons of water, dip and coat the patties in it before pan-frying
    • Make ahead and refrigerate for up to 5 days. Warm up on a stovetop pan when ready to serve

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    broccoli cutlets with red chutney
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    4.67 from 6 votes

    Broccoli Tofu Patties

    Healthy and delicious patties made with broccoli, tofu, ginger, and spices. 
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Appetizer
    Cuisine: Indian
    Servings: 4
    Calories: 243kcal
    Author: Archana Mundhe

    Ingredients

    • 6 cups broccoli florets
    • 14 ounces organic firm tofu
    • 1 large potato
    • 1 inch ginger grated
    • 4 green chilies  crushed
    • 1 egg white **
    • 2 tablespoon cooking oil
    • salt to taste

    Red Pepper Chutney

    • 1 large red pepper deseed and rough chop
    • ½ tablespoon oil
    • ½ teaspoon cumin seeds
    • 4 garlic cloves
    • ½ teaspoon salt

    Instructions

    • Bring a pot of water to boil on high heat. Add washed broccoli florets to it and bring it to boil. Cook for 2 minutes and turn the heat off. Drain the water from the broccoli and keep aside
    • Squeeze out all the water from the tofu by wrapping it in a couple of paper towels and gently pressing the water out of it
    • Boil, peel, and mash the potato
    • Heat 1 teaspoon oil in a pan on medium-high heat. Add tofu and crumble into small pieces with a spatula. Stir constantly until all the water from the tofu is evaporated. Pour the crumbled tofu into a mixing bowl. Add the boiled mashed potato to it
    • Roughly mince steamed broccoli in the food processor and add it to the potato and tofu. Add crushed ginger, green chilies, and salt to taste. Mix well
    • Make small balls from the mixture, about the size of a lemon, and then slightly press them to flatten.  Make them bigger if you want to enjoy them as burgers
    • In a separate dish whisk the egg white with 1 teaspoon of water
    • Put a griddle or a nonstick pan on medium heat and grease it lightly with some oil. Dip the flattened cutlets in the egg whites and put them on the griddle
    • Carefully turn them over after 2-3 mins and cook the other side for another 2 mins until the cutlets have a nice golden brown color. Since we are not using any breadcrumbs in this recipe, the patties need to be flipped very gently as they can break easily. You can always use some bread crumbs to make them easy to flip and turn

    Chutney

    • Heat oil in a medium pan, add cumin seeds. Once the cumin seeds start to sizzle, add red pepper, garlic cloves, and salt. Cook covered on low heat for 5 mins stirring a couple of times. Turn off the heat and allow it to cool down
    • Add to a blender and blend together to make smooth chutney
    • Chutney can be refrigerated for up to a week

    Notes

    Substitute for egg whites - mix 1 tablespoon of corn starch in 3 tablespoons of water, dip and coat the patties in it before pan frying

    Nutrition

    Calories: 243kcal | Carbohydrates: 18g | Protein: 14g | Fat: 14g | Saturated Fat: 1g | Sodium: 505mg | Potassium: 542mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2134IU | Vitamin C: 180mg | Calcium: 196mg | Iron: 3mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Love Served Daily says

      July 28, 2016 at 10:40 pm

      Sounds delicious

      Reply
      • Archana says

        July 28, 2016 at 10:56 pm

        Thank you Ritu!!

        Reply
    2. samdfb1 says

      August 01, 2016 at 2:40 pm

      Oh gosh. This looks good!

      Reply
    3. Rhythm says

      August 01, 2016 at 9:21 pm

      Hey Archana, you own a delicious blog. Thanks a lot for stopping by at mine, unless I would not have found you. ? Your cutlets looks so beautiful and healthy am going to try it out soon.

      Reply
      • Archana says

        August 01, 2016 at 9:24 pm

        Thank you Rhythm for your kind words.

        Reply
    4. Rashminotes says

      August 02, 2016 at 12:48 am

      Wow! looks yummy and healthy too:)

      Reply
      • Archana says

        August 02, 2016 at 9:59 am

        Thank you! It is both healthy and delicious.

        Reply
    5. Sandhya says

      August 02, 2016 at 10:18 am

      I am always looking for new tofu recipes Archana and love this one! Thanks for sharing.

      Reply
      • Archana says

        August 02, 2016 at 12:48 pm

        You are most welcome! Please let me know how you like them, it's a staple in my house.

        Reply
    6. Divya Deepak Rao says

      August 02, 2016 at 10:23 pm

      Thanks for stopping by my blog Archana:) so eager to explore yours! You have some delicious lip smacking recipes & I can't wait read about them!
      Hugs

      Reply
      • Archana says

        August 02, 2016 at 10:25 pm

        Thank you Divya! Loved your blog. Looking forward to reading your posts! Hugs!

        Reply
    7. swapnakarthik says

      August 06, 2016 at 4:21 am

      Probably the best healthy cutlets EVER.

      Reply
      • Archana says

        August 06, 2016 at 4:04 pm

        Thank you Swapna!

        Reply
    8. Monika says

      August 08, 2016 at 3:05 pm

      So beautiful and healthy ? please send some ?

      Reply
      • Archana says

        August 08, 2016 at 3:06 pm

        Coming right up!! Thank you

        Reply
    9. Cooking For The Time Challenged says

      August 11, 2016 at 12:28 am

      This sounds great! Nice healthy alternative!?

      Reply
    10. Elizabeth Mars says

      August 24, 2016 at 7:37 pm

      What a lovely blog you have.

      Reply
      • Archana says

        August 24, 2016 at 10:10 pm

        Thank you Elizabeth!

        Reply
    11. Cattie's World says

      September 02, 2016 at 1:49 am

      I was always looking for some Brocolli Recipes. And I think this is perfect for us Indians.

      Thank You so much Archana.

      Reply
      • Archana says

        September 02, 2016 at 9:20 am

        You are most welcome Cattie! We make these quiet frequently in my home.

        Reply
    12. Nids says

      October 19, 2017 at 1:58 pm

      What is the other alternative for egg whites?

      Reply
      • Archana says

        October 19, 2017 at 2:29 pm

        you can make all purpose flour slurry. 1 tablespoon all purpose flour mixed in 1/4 cup of water

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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