Tofu Cheese Croquettes

Vegan First

Recipe provided by Vegan First

Crispy, cheesy, dairy-free croquettes

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For The Filling:

1 cup tofu

4 tbsp olive oil

1 tsp mustard sauce

1 tsp salt

½ tsp vinegar

4 tsp nutritional yeast

For The Croquettes:

1 kg potatoes

2 cup panko crumbs or any other dry breadcrumbs

1/2 cup all purpose flour

1/2 cup besan

1 tbsp salt or more to taste

1 tbsp black ground pepper

Oil for frying

Recipe provided by Vegan First

Crispy, cheesy, dairy-free croquettes


For The Filling:

Blend all the ingredients together. Scrape the sides of the blender in between to help the paste form. Set aside.

For The Croquettes:

  • Wash and boil potatoes in water over medium-high heat until completely cooked and soft. Discard water immediately and run with cold water.
  • Once cool to touch, remove the skin of the potatoes and mash them with a masher, ricer or a fork.
  • Add salt and pepper. You can also add other dried herbs if you wish to. Mix well.
  • Start shaping each croquette by taking just enough of the mixture to fit onto your palm. Flatten using your fingers.
  • Use 1 tsp of the tofu cheese mix and place it at the centre of the potato mash. Gently fold over and mould the croquettes into a cylindrical shape. Repeat this for the other 14-16 croquettes.
  • Mix the besan and water in a small bowl. Put the besan-water mix , all-purpose flour and breadcrumbs in three separate bowls.
  • Using a 3-step breading process, coat each croquette first with flour, second with the besan-water mix and third with the panko/breadcrumbs until completely coated. (It’s best to use only a little panko at a time so that the crumbs do not get soggy.)
  • Deep fry in oil and use paper towels to absorb the excess oil.
  • Serve hot with your favourite sauce.

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