Crispy Tofu Sesame Patties


Hello my lovelies!

Would you believe that I’m back again with another recipe after a very long blog hiatus? Not that I have free time again since, yep, I can think of a million things I should be doing instead buuuuut I thought it’d be nice to share the recipe for these crispy tofu sesame patties.

You guys and gals they taste SO GOOD. 

Like, I wouldn’t have thought so, since they were an attempt to make salt and pepper tofu on my new kitchn robot BUT nah, it’s wayyyy too powerful and it reduced the poor tofu cubes into nothingness… Which I then ended up turning into balls and lightly fried into deliciousness. Winning at life, or at least at lunch I’d say!

This recipe is also pretty easy to make. Blend, form into balls, chill, lightly fry and BAM you’re done. Plus you could get pretty tofu nuggets if you divide the dough into smaller balls, but I don’t have the patience nor the time to lightly fry those many balls. And patties do have a nice ring to it too, don’t they?

I paired mine with some sauteed vegetables, rice and sesame, but you can do as you please with yours. As you can imagine, I had many leftovers, so some of them I ended up turning into the loveliest falafel filling paired with some cucumber, pickled onion, yogurt sauce and cilantro. So, so good. I sadly don’t have any pictures of that because I demolished in seconds, but hey, you should try it!

Now I’m going to *finally* shut up, leave the recipe here and go back to work. Cos the list of things I need to get done isn’t going to finish itself, sadly.

Can you believe that?

Crispy tofu sesame patties

Yield: 8 patties


  • 350g silken tofu
  • 50g panko breadcrumbs, plus extra for rolling
  • 25g sesame seeds
  • 25g extra virgin olive oil
  • 1 flax egg or egg
  • 1/4 tsp. garlic powder
  • 1/4 tsp. smoked paprika
  • Fresh chives
  • Salt and pepper, to taste


  1. Start by heating the oil in a saucepan to sautee all the ingredients minus the chives, which will make the patties tastier than blending everything straightaway.
  2. Now, blend all the ingredients and add the chives.
  3. Divide the dough into 8 balls and roll them in extra panko breadcrumbs.
  4. Leave balls to chill in the fridge for at least 1-2 hours.
  5. Heat some extra oil in a saucepan (a drizzle will do) and lightly fry the balls until golden and crispy on both sides!

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