Herbed Tofu Fritters with Lemon-Tahini Drizzle and Spring Greens
These gluten-free herbed tofu fritters are packed with fresh herbs and slow-cooked to perfection, then topped with a bright lemon-tahini drizzle and served over crisp spring greens. Perfect for a quick, wholesome plant-based meal.
- 16 oz firm tofu, drained and pressed
- 0.5 cup chickpea flour (gluten-free)
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 4 cups spring greens mix
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
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Instructions
Crumble the pressed tofu into a large bowl. Add chickpea flour, parsley, dill, green onions, garlic, lemon zest, salt, and black pepper. Mix until well combined and mixture holds together when pressed.
⏱️ 5 minutesShape the tofu mixture into 8 small patties. Lightly brush each fritter with olive oil.
⏱️ 3 minutesArrange the fritters in a single layer in your slow cooker (lined with parchment for easy removal). Cook on HIGH for 20 minutes with the lid slightly ajar to allow some steam to escape.
⏱️ 20 minutes 🌡️ HIGHWhile fritters cook, whisk together tahini, lemon juice, and water until smooth. Adjust consistency with more water if needed.
⏱️ 2 minutesServe fritters warm over a bed of spring greens, drizzled with lemon-tahini sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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