Recipe Flash: Zucchini-Tofu Croquettes

I brought these to a potluck recently. I thought of a) reheating them, and b) topping them with a sauce, but in the end, I did c) none of the above. The same amount of tofu-zucchini mixture would make burger-sized croquettes for 3 or 4 people, and they’d be good served à la Phoebe’s chickpea burgers, with raita and slaw.

Zucchini-Tofu Croquettes

Serves 8 as appetizers

1 large zucchini
4 ounces firm tofu
2 teaspoons salt
1 tablespoon olive oil, plus more for frying
1 tablespoon fresh basil, finely chopped
1 egg
1/2 cup bread crumbs, preferably fresh

Grate the zucchini into a colander. Toss with the salt and let rest for 20-30 minutes. Usuing a dish towel, squeeze as much water as you possibly can out of the zucchini.

Blot the tofu, then crumble it into a mixing bowl so it looks like ricotta. Add the olive oil; mix well; then add the rest of the ingredients, including the zucchini.

In a large pan over medium heat, warm enough oil to cover the bottom. Form into balls—about golf ball size—and add to the oil carefully. Cook for about 4-5 minutes a side until nicely browned, flipping very carefully, as these are slightly delicate. Remove to a paper towel to absorb extra oil. Serve warm or at room temp.

front: croquettes, back: croquette grease on paper towel
Posted in: Recipe Flash
  • Jessie

    Not that I could ever in a million years get Dan to eat these – but I HAVE to make these next week. Zucchini + tofu are now on the grocery list! yum!

  • Sara Bennett

    These look like the hijiki burgers I used to love so much from Dojos. I don't have any zucchini around right now, though. I'm going to make your recipe tonight with carrots instead. I'll let you know how it goes.

  • Sara Bennett

    They were delicious. I used grated carrot instead of zucchini. To make bread crumbs, I do what I always do–toast a piece of whatever whole grain bread I have around (preferably with lots of seeds) and then whizz it through the coffee grinder.

    We ate them in pita pockets stuffed with the croquettes and salad (mixed greens, with leftover grilled tomatoes, fennel, and yellow pepper, and a little oil, vinegar, and lemon juice).
    That was a really quick and easy dinner.

    I think you should find a publisher and put out a cookbook. As I've said before, I cook from your blog all the time. I can't believe I've been a vegetarian for 40 years and I'm discovering tofu croquettes and chickpea burgers for the first time.


    • Kelsey

      Toast in the coffee grinder for bread crumbs, what a great idea!  Sounds like a great recipe. We’re coming upon the garden season and always looking for ways to use the zucchini that spreads like crazy.

  • Phoebe and Cara, the Quarter-Life Cooks

    Sara – making them with carrots sounds great. I wonder how they'd be if you substituted coriander or dried cumin for the basil, then. I can see that working really well. I like the idea of serving them in pitas w/ the fixings, too. Thank you, as always, for your feedback, compliments, and ideas!

  • Frankie

    I second the motion on the cookbook!

  • Phoebe and Cara, the Quarter-Life Cooks

    Also, Jessie: you never know til you try! (And there is a great deal of power in not mentioning the tofu ingredient…)

  • Sara Bennett

    I think the tofu ingredient is too prominent to get away with not mentioning it. You can do that with my pumpkin pie recipe (mix in the blender: 1 can pumpkin puree, 1 block silken tofu, 3/4 cup sugar, 1/2 tsp salt, whatever spices you like; pour into homemade crust or pre-made graham cracker crust and bake at 425 for the first 15 minutes and 325 for another 1/2 hour or so until firm.) It's best if served cold.

  • Kate

    I agree wıth the cookbook ıdea!! But İ thınk ı wıll have to waıt to try them once İ get home, off for some baklava….

  • Lynn @ The Actor’s Diet

    yum! those look great. and simple!

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