Courgette and Tofu Feta Fritters

Using our marinated tofu feta, these fritters are quick, customisable and delicious.

10 minutes prep

10 minutes cook

Serves 2

Mia Jacobs

Ingredients

Marinated tofu

3 tbspnutritional yeast

1 tbspwhite miso

2 tbspapple cider vinegar

2 garlic cloves

1/2 lemon juice and zest

3 tbspolive oil

1 tspdried dill

1/2 tspchilli flakes

2 tspdijon mustard

200 gfirm tofu

Courgette fritters:

1 (275) glarge courgette

10 gfresh dill

17 gother herbs (mint, parsley, coriander, basil)

1/2 shallot, finely diced

1/2 tspcoriander powder

1/2 tspground cumin

40 gchickpea flour

20 gself raising flour

a squeeze lemon juice

100 gmarinated tofu

to taste salt

100 mlvegetable oil

To serve:

55 gvegan greek yoghurt

1 tbsptahini

to taste lemon juice

if needed water

to taste salt

to garnish red pepper flakes

to garnish dill

This is the perfect recipe for using up any herbs that you have knocking around the fridge. It's quick, packed with tofu for protein and is perfect for prepping and packing for lunch.

Method

Combine all the ingredients for the tofu marinade in one bowl. Add the tofu, toss to thoroughly combine then place to one side to marinade for as long as possible.

Grate the courgette using the coarse side of a grater. Salt the grated courgette generously then leave to one side. After 5 minutes place the courgette in a clean tea towel and squeeze to remove all moisture.

Place the marinated tofu, grated courgette and all other ingredients for the fritters into a large mixing bowl. Mix together, season to taste (you won't need too much salt) and set to one side. Add a splash of water to help bind the ingredients together if needed.

Heat the oil in a medium frying pan over a medium heat. Once hot shape the fritter batter into around 8 small patties. Place into the oil and fry for a few minutes on each side until golden on the outside and hot through.

Whilst frying, mix up the vegan yoghurt with tahini, lemon juice, water and salt until creamy and smooth.

Serve the fritters with a dollop of yoghurt, some red pepper flakes and sprigs of dill to garnish.