Main courses

Tofu & bean patties

With mustard mayonnaise

  • 45 minutes
  • moderate
  • serves 4

1. Crumble the smoked tofu for the patties. Chop the spring onions into fine rings; drain the kidney beans. Mix all the other dry ingredients in a small bowl.

2. Mix the tofu, spring onions, kidney beans and dry ingredients. Dribble the soy sauce and sesame seed paste over them. Blend everything coarsely with the hand blender – pieces of bean may still be obvious (or put the ingredients in a mixer and chop them coarsely using the pulse function). Put the mixture into a bowl and work the psyllium husks into it with your hands.

3. For the mayonnaise, mix the silken tofu with the mustard, lemon juice, salt and maple syrup/agave syrup for 30 seconds in the mixer until smooth. Pour the oil slowly into the mixture, until the mayonnaise sets. You may need to add a little more oil.
PLEASE NOTE: The mayonnaise will keep in the fridge for approx. 14 days, and can be served with roast vegetables or used in salad dressings.

4. Form 8–12 patties from the mixture with your hands. Heat plenty of cooking oil in a large frying pan and fry the patties on both sides at a medium temperature until crispy.


Ingredients for the patties:
200 g Taifun Smoked Tofu
1 bunch spring onions
250 g ready-to-eat kidney beans
50 g soy flour (alternatives: lupin flour or chickpea flour)
1 tsp ground paprika
1 tbsp dried thyme
20 g yeast flakes
3 tbsp tamari soy sauce (strong, dark soy sauce)
2 tbsp sesame seed paste (tahini)
20 g ground psyllium husks
Cooking oil
Ingredients for the mayonnaise:
200 g silken tofu
1 tsp mustard
1/2 lemon, juice
1/2 tsp salt
1 tbsp maple syrup or agave syrup
200 ml mild rapeseed oil