Zucchini and Tofu Fritters

Looking for ways to include more tofu in your diet? Try these tasty tofu and zucchini fritters with tahini mustard dipping sauce.

This recipe contains eggs. You can simply substitute 1 egg by mixing 1 tablespoon of ground flax seed meal with 3 tablespoons of water. Let the mixture sit for 10 minutes until it becomes gel and use it as an egg replacement.


Prep Time: 25 mins
Cook Time: 20 mins
Makes : 10


  • 1 zucchini, grated
  • 200 g firm tofu, drained and grated
  • 1/2 cup chopped chives
  • 1 egg (if vegan use flax-seed egg substitute)
  • 3 tablespoons chickpea flour
  • salt and pepper, to taste
  • olive oil, for frying
  • For the Mustard Tahini Dipping Sauce:
  • 1/2 cup sunflower seeds
  • 2 tablespoons tahini
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • splash of water


  1. Squeeze as much liquid as possible out of the zucchini. In a mixing bowl combine all the ingredients. Let the mixture chill in the fridge for 15 minutes.
  2. Meanwhile make the dipping sauce. Add all the ingredients into a blender and process until creamy and smooth. Add more water if you want the sauce to be runnier.
  3. Once the mixture has been chilled, form fritters with your hands and fry over low heat for about 5 minutes on both sides until golden brown and cooked through. Serve warm or cold with the dipping sauce and enjoy!

Nutrition Facts

Per serving: 87 KCALS | 6.1G FAT | 0.9G SAT FAT | 5G CARBS | 1.1G SUGAR | 1.8G FIBRE | 4.5G PROTEIN

2 Replies to "Zucchini and Tofu Fritters"

  • comment-avatar
    Kristi August 23, 2020 (1:49 pm)

    Hi. This reminds me of a delicious appetizer from a Turkish restaurant I worked at in college. Zucchini, especially home grown vary in size. How many cups grated do you think it is before squeezing out the extra moisture? Thank you!

    • comment-avatar
      luba August 28, 2020 (1:39 am)

      I think it will be about 3 cups.

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