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Tofu & Corn Fritters

These tasty Tofu & Corn Fritters use crumbled tofu, corn, chickpeas, onion, flaxseed, and lots of delicious spices. They are soft and crumbly on the inside, but have a nice crispy outside. Try them as a quick breakfast on the go, appetizer, snack, or on top of a salad.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 Fritters

Ingredients

Base Ingredients:

  • 9 Ounces Firm Hodo Tofu (or other extra firm tofu)
  • 1.5 Cups Cooked and Drained Chickpeas
  • 2/3 Cup Carrots, Diced Fine
  • 2/3 Cup Yellow Onion, Diced
  • 2/3 Cup Corn
  • 6 Tbsp Water
  • 3 Tbsp Flax Seed
  • 2 Tsp Yellow Miso Paste

Seasonings:

  • 2 Tsp Minced Garlic
  • 1.5 Tsp Thyme, Dried
  • 1.5 Tsp Parsley, Dried
  • 1 Tsp Sage, Dried
  • Salt and Pepper (if desired)

Instructions

  1. Preheat oven on broil low.

  2. Put tofu and chickpeas in a food processor and pulse briefly until small, crumbly pieces are formed—about the size of a grain of rice.

  3. Add all other ingredients and seasoning to the food processor and pulse again until the new ingredients are mixed evenly throughout the tofu and chickpea mixture.
  4. Poor the crumbly mixture into a large bowl.

  5. Use your hands to form 16-18 small balls of dough, then press each ball of dough into a cups of muffin tin. Note it will still be a little crumbly, but should stick together.

  6. Broil on low for 15-20 minutes or until edges or browned and crispy.
  7. Enjoy!

Notes

  • If your mixture seems too crumbly, wet your hands when pressing the dough into the muffin tin or add a tablespoon of water to the mixture.