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Zucchini tofu fritters with blistered tomatoes

Serves: 4
Prep: 20
Cook: 25


    • 2 medium zucchini
    • 250g cherry tomatoes
    • 175g silken firm tofu, drained well
    • 2 eggs
    • 150g wholemeal flour
    • 225mL So Good Soy Milk Regular
    • 2 green shallots, finely sliced
    • ¼ cup chopped mint
    • ¼ cup chopped dill
    • 1 ½ tsp finely grated lemon rind


    1. Roughly grate zucchini. Set aside on several layers of paper towel for 30 minutes to absorb excess liquid. Chop tofu into 1cm cubes.
    2. Preheat oven to 200C. Slice cherry tomatoes in half and place on a lined baking tray. Spray with a little olive oil spray. Roast for 15 minutes or until tender and wilted. Remove and keep warm.
    3. Place eggs in a large bowl with sifted flour and So Good Soy Milk Regular. Whisk until smooth then stir through grated zucchini, shallots, herbs, lemon rind and tofu.
    4. Heat a large non-stick frypan over medium heat and spray pan with olive oil spray. Working in batches, drop spoonfuls of mixture (approx. 2 tablespoons) into the pan and cook for 3 minutes each side until golden.
      Serve fritters with blistered tomatoes, scattered with extra herbs and lemon wedges.

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