Recipe: Tofu Fritters

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu

Difficulty: Easy

Ready In: 40 Minutes

Serves: 4


Pickled Cucumber

  • 1 Lebanese cucumber
  • ⅓ cup white vinegar (80ml)
  • ⅓ cup cold water (80ml)
  • 1 Tbsp sugar
  • ¼ tsp salt


  • 300 g firm tofu (10.6oz)
  • 1 large carrot
  • ½ green capsicum
  • 2 spring onions
  • 2 eggs
  • ⅓ cup plain, unsweetened yogurt (80ml)
  • ½ cup GF cornflour (60g)
  • ⅓ cup brown rice flour (40g)
  • 2 tsp GF baking powder
  • 1 tsp GF curry powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1-2 Tbsp rice bran oil

To Serve

  • ½ cup plain, unsweetened yogurt (125ml)
  • 3 Tbsp GF aioli
  • 1 ½ Tbsp sweet chilli sauce
  • 60 g watercress (2.1oz)
  • ⅓ cup roasted, salted cashews (45g) (Check packet to ensure there are no traces of gluten)


1. Prepare Pickled Cucumber

Thinly slice cucumber. In a small-medium bowl, whisk together vinegar, water, sugar and salt. Add cucumber and stir to combine. Leave to pickle while you prepare the rest of the meal.

2. Make Fritters

Grate tofu and carrot. Finely dice capsicum and thinly slice spring onions. In a large bowl, whisk together eggs and yogurt. Stir in tofu, carrot, capsicum and spring onion. Fold in cornflour, brown rice flour, baking powder, curry powder, paprika and salt until just combined.

3. Preheat the Oven

Preheat oven to 180ºC (360ºF) fan bake. Place a large oven rack over a large oven tray.

4. Heat the Oil

Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add large spoonfuls of fritter mixture and spread out into rounds. Cook for a couple of minutes each side, until golden brown (they don’t have to be completely cooked). Remove from the pan onto the oven rack. Repeat until all mixture is used up, adding more oil as required.

5. Finish Cooking

Once you have fried all the fritters, place in the oven for 5-10 minutes to finish cooking.

6. Prepare Serving Ingredients

Meanwhile, whisk together yogurt, aioli and sweet chilli sauce. Season to taste with salt and pepper.

7. Serve

Drain cucumber. Divide watercress between individual serving plates. Top with fritters, cucumber and a generous dollop of yogurt sauce. Scatter cashews over the top.

Recipe Notes

  • Wine Match: Go for a Gewürztraminer.
  • Gluten-Free Option: Make sure your cornflour, baking powder, curry powder and aioli are gluten-free. Check cashew packaging to make sure cashews do not contain traces of gluten.
  • Ingredient Swaps / Notes: Make sure you use firm tofu so that it can be grated easily. If you don’t have brown rice flour, you can use regular plain flour instead. Watercress can be swapped for any leafy salad greens.
  • Making it Meaty: For a non-vegetarian meal, add some cooked streaky bacon!
  • Storing and Reheating: Store each of the components separately. Fritters are best reheated in the frying pan to get those nice crispy edges. Microwaving or reheating in the oven works fine too. Assemble just before serving.

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! 

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