Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
Crumbled firm tofu and mashed orange sweet potato form these oven-baked vegan fritters. Chickpea flour and cornstarch hold the mixture together without eggs, and two trays let all twelve patties cook at once. Edamame cabbage slaw and a measured lime tahini sauce make four substantial plates.
Tofu nutrition is based on drained weight before pressing. Discarded liquid can contain soluble nutrients, so the retained amount may be slightly lower.
Cook chickpea flour thoroughly; do not taste the raw mixture. These are developed as vegan patties, not egg fritters with an untested substitute. For another preparation, see Baked Lemon Herb Tofu with Roasted Vegetables.
Why Readers May Like It
- 1Measured portions, clear shaping guidance and practical doneness checks.
- 2Clear dry, cooked and drained ingredient weights.
- 3Four measured meal portions with the fritters, listed sides and sauce included.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, raw, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. The table includes all listed oil, sauce and toppings. All measured oil, sauces and sides are included. Discarded soaking, pressing or cooking water is not counted as consumed food.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Firm calcium-set tofu, drained weight before pressing | about 1 lb 2 oz | 500 g | 720 kcal | 86.3 g | 13.9 g | 43.6 g |
| Orange sweet potato, raw, peeled edible weight | about 1 lb 5 oz | 600 g | 516 kcal | 9.4 g | 120.7 g | 0.3 g |
| Chickpea flour, dry | about 3/4 cup plus 1 tablespoon | 100 g | 387 kcal | 22.4 g | 57.8 g | 6.7 g |
| Cornstarch, dry | about 1/4 cup | 30 g | 114 kcal | 0.1 g | 27.4 g | 0 g |
| Scallions, raw, trimmed | about 1/2 cup sliced | 60 g | 19 kcal | 1.1 g | 4.4 g | 0.1 g |
| Ginger, raw, peeled | about 1 tablespoon finely grated | 15 g | 12 kcal | 0.3 g | 2.7 g | 0.1 g |
| Ground cumin, dry | about 1 1/2 teaspoons | 3 g | 11 kcal | 0.5 g | 1.3 g | 0.7 g |
| Olive oil, all for the baking trays and patties | about 2 tablespoons plus 1 teaspoon; weigh | 32 g | 283 kcal | 0 g | 0 g | 32 g |
| Edamame, shelled, cooked and drained | about 3 1/4 cups | 500 g | 605 kcal | 59.5 g | 44.5 g | 26 g |
| Green cabbage, raw, trimmed | about 3 3/4 cups finely shredded | 300 g | 75 kcal | 3.8 g | 17.4 g | 0.3 g |
| Red cabbage, raw, trimmed | about 1 1/4 cups finely shredded | 100 g | 31 kcal | 1.4 g | 7.4 g | 0.2 g |
| Carrot, raw, trimmed | about 1 3/4 cups grated | 200 g | 82 kcal | 1.9 g | 19.2 g | 0.5 g |
| Lime juice, raw | about 6 tablespoons | 90 g | 22 kcal | 0.4 g | 7.6 g | 0.1 g |
| Plain sesame tahini, stirred | about 1/4 cup | 60 g | 407 kcal | 12.9 g | 6.4 g | 36.4 g |
| Water for tahini sauce | 1/4 cup | 60 g | 0 kcal | 0 g | 0 g | 0 g |
| Table salt, total | about 1/2 teaspoon | 3 g | 0 kcal | 0 g | 0 g | 0 g |
| Full recipe estimate | 4 servings | — | 3284 kcal | 200 g | 330.7 g | 147 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Final cooking yield and brands can change the estimate.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Digital kitchen scale (paid link)
- Two rimmed baking sheets (paid link)
- Mixing bowls (paid link)
- Oven thermometer (paid link)
- Wide turner (paid link)
- Box grater (paid link)
- Steamer basket and saucepan (paid link)
- Fine sieve and whisk (paid link)
- Chef knife and board (paid link)
Before You Start
Tofu nutrition is based on drained weight before pressing. Discarded liquid can contain soluble nutrients, so the retained amount may be slightly lower.
Allow about 90 minutes for preparation, cooking all batches and any stated resting. Some tasks overlap; doneness checks take priority over the clock. Measure the listed oil before cooking and keep the sides within the stated four portions. Use the raw, dry, cooked or drained state specified for each ingredient.
Steam cubes and press tofu
20–23 minutes, including cutting; pressing overlapsCut the peeled sweet potato into 3/4-inch / 2-cm cubes. Steam above simmering water, covered, for 15–18 minutes until easily pierced; discard the steamer water. Meanwhile, wrap the drained tofu in a clean towel, set a plate on top and press for 15 minutes. This pressing overlaps sweet potato cooking and needs no refrigerated batter rest. A digital kitchen scale (paid link) helps keep the measured quantities consistent.
Cool the mash and heat oven
10 minutes plus oven heatingMash the steamed sweet potato in a wide shallow bowl (paid link) and spread out for 10 minutes so it stops steaming. Heat the oven to 425°F / 220°C, positioning racks in the upper and lower thirds. Line two rimmed baking sheets with parchment rated for that temperature, then brush the papers with 16 g oil in total.
Prepare the edamame slaw
10–12 minutes, overlapping cooling and bakingCook shelled edamame according to its package instructions, drain and weigh out 500 g cooked beans. Cool promptly with cold water and drain again. Finely shred both cabbages and grate the carrot, then toss with the edamame, 50 g lime juice and 1 g salt. Refrigerate the slaw while the fritters bake.
Mix tofu and sweet potato
6–8 minutesCrumble the pressed tofu into pea-sized and smaller pieces. Fold into the warm mash with the chickpea flour, cornstarch, sliced scallions, grated ginger, cumin and remaining 2 g salt. Mix firmly until the flours disappear and the mixture holds when pressed. Keep some tofu crumbles visible instead of blending everything into a smooth orange paste.
Shape twelve broad patties
6 minutesDivide the mixture into twelve equal portions and arrange six on each prepared tray, leaving gaps for hot air. Press to roughly 4 inches / 10 cm across and 1/2 inch / 1.2 cm thick. Brush the tops with the remaining 16 g oil, distributing it across all twelve rather than adding more oil during baking.
Bake, turn and finish
33–36 minutesBake both trays for 18 minutes, then carefully turn the patties with a wide spatula and exchange the trays between racks. Bake another 15–18 minutes until both faces have golden patches and the centers are hot and set with no wet floury paste; do not taste the uncooked mixture. If they resist turning, allow another 2 minutes for the undersides to firm.
Whisk the lime tahini sauce
3–4 minutes, during bakingWhile the second side bakes, stir the tahini thoroughly in its jar before measuring 60 g into a small bowl. Whisk with the remaining 40 g lime juice and the measured 60 g water until smooth and pourable. It may thicken initially before loosening. Divide into four equal sauce portions; this is the entire sauce allowance.
Serve the complete vegan meal
3 minutesLift the patties from the trays and divide three onto each of four plates. Stir and portion the edamame cabbage slaw evenly, then add one-quarter of the lime tahini sauce alongside. Allow about 90 minutes overall, including steaming, the brief mash cooling and 33–36 minutes of baking; tofu pressing, slaw preparation and sauce mixing overlap those tasks.
How to Know It Is Ready
Both faces show golden patches, the centers are steaming hot and the chickpea-flour binder is fully cooked and set.
Soft orange centers with visible tofu crumbles, firm browned faces and a crunchy edamame cabbage side.
One quarter of the fritters and every listed side, sauce and measured oil portion.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 50 g protein per serving.
- Fritters, the listed accompaniments and measured cooking oil are included in the complete portion.
Things to Consider
- Contains soy and sesame. Chickpea flour is a legume ingredient; check flour and cornstarch packaging if avoiding wheat cross-contact. No gluten-free claim is made.
- Energy, sodium and saturated fat still depend on ingredients and portion size. This meal does not guarantee a particular fitness or health result.
Who May Enjoy This Recipe?
Fritter meal planning
Home cooks looking for a measured vegan lunch or dinner.
Home cooking
Cook chickpea flour thoroughly; do not taste the raw mixture. These are developed as vegan patties, not egg fritters with an untested substitute.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest safely. Recalculate nutrition for the portion you actually eat.
Larger appetite
Choose an appropriate larger portion or accompaniment and include those ingredients in the meal calculation.
Protein adjustments
If changing the main protein, binder or side, use its product label and recalculate. The amount can also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- For a sesame-free variation, replace the 60 g tahini and 60 g sauce water with 120 g plain unsweetened soy yogurt mixed with the same 40 g lime juice. Omit the sauce water. This different sauce requires recalculating nutrition and checking soy-yogurt labels.
- A different flour, binder or vegetable can change moisture and how well the fritters hold together. Adjust the method and recalculate the estimate when substituting.
Allergen Information
Contains soy and sesame. Chickpea flour is a legume ingredient; check flour and cornstarch packaging if avoiding wheat cross-contact. No gluten-free claim is made.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when surroundings exceed 90°F / 32°C. Use shallow containers and a refrigerator at 40°F / 4°C or colder. Use safely handled cooked leftovers within 3–4 days; reheat hot leftovers to 165°F / 74°C.
Keeping This Fritter Meal
Refrigerate cooked fritters and sides separately in shallow containers within 2 hours, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for 3–4 days, counting from the earliest cooking of any perishable component. Cook all batter during this session; do not save uncooked batter. Follow any earlier ingredient use-by date.
Reheating the Meal
Reheat fritters on a baking sheet at 350°F / 180°C until their centers reach 165°F / 74°C. Keep cold salads and yogurt or tahini sauce separate. Reheat any grain served hot to 165°F / 74°C as well; a fixed number of minutes cannot establish safe reheating.
Follow USDA leftovers guidance. For another fritter and accompaniment combination, browse Shrimp Corn Fritters with Lime Slaw and Brown Rice.
Frequently Asked Questions
Mashed sweet potato, chickpea flour and cornstarch work together. Press the mixture firmly into thin patties and let the first side set before turning.
No. Its moisture and structure differ from drained firm tofu, and the mixture may not hold with these flour quantities.
No. Both faces cook on the oiled parchment; the resulting patties have firm browned surfaces and tender centers.
Use the serving controls to scale gram quantities and serving count. Use additional trays or cook more batches; cooking time does not simply double. Household notes describe the base four-serving recipe.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Recipe development note: this page does not claim independent kitchen testing. The image is illustrative and does not document a tested result. Ingredient-based nutrition estimates can change with brands, weighing state, preparation and serving size; use exact labels when precision matters.
Useful Tools for This Recipe
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
These tools fit the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Two rimmed baking sheets
Cook all twelve patties at once, six on each tray.
Compare on Amazon → (paid link)Paid link · opens in a new tabWide turner
Supports each tender patty when turning it midway through baking.
Compare on Amazon → (paid link)Paid link · opens in a new tabDigital kitchen scale
Measures the tofu, flour, tahini and fixed oil allowance.
Compare on Amazon → (paid link)Paid link · opens in a new tab
