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Golden fried tofu fritters on a plate
Crispy golden tofu fritters that perfectly mimic the texture of Portuguese salt cod balls.

Vegan tofu 'cod' fritters

Author: Flavelo
Recipes Main Courses
A plant-based reincarnation of the Portuguese salt cod fritter. Here, the fish fibres are replaced by pressed, crumbled tofu, while potato starch provides the binding. The taste of the sea comes not from fish, but from the umami richness of nori sheets (or soy sauce). A sustainable tribute to the classic.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Portuguese (Vegan adaptation)

Ingredients

Equipment Needed

  • Potato masher
  • Kitchen paper and weights (for the tofu)
  • Frying pan

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Wrap the tofu in kitchen paper and place a weight on it for 20 minutes to press out excess water. Then crumble with a fork.

Tip: Removing water is critical, otherwise the fritter will disintegrate. The flavours will take the place of the water.
2 ✓

Boil the potatoes in their skins, peel, mash and let cool completely.

Tip: In cooled potatoes, the starch "hardens back" (retrogradation), which holds the fritter together.
3 ✓

Sauté the finely chopped onion and garlic in olive oil.

Tip: Pre-fried onion gives a deeper flavour than raw.
4 ✓

Mix the tofu, potato, onion, ground pumpkin seeds, flour, and seasonings (soy sauce, parsley, salt, pepper) in a bowl. You should get a mouldable dough.

Tip: Pumpkin seeds add a little texture and fat, reminiscent of fish.
5 ✓

Using two tablespoons, shape oval quenelles.

Tip: The surface should be smooth so it doesn't absorb oil.
6 ✓

Fry in hot oil until golden brown (a few minutes), then drain on kitchen paper.

Tip: If the oil isn't hot enough, the fritter will absorb it.

Recipe FAQ

Why does it fall apart when frying?
Too much water remained in the tofu, or the potatoes weren't cold enough. Cold starch binds better.
How do I get the 'fishy' taste?
Finely chopped nori sheets (seaweed) are the most authentic method.

Ingredients

  • 300 g Plain firm tofu
  • 300 g Potatoes (floury type)
  • 3 cloves Garlic
  • 1 bunch Fresh parsley
  • 1 whole Onion
  • 2 tbsp Pumpkin seeds (toasted, ground)
  • 5 g Salt
  • 2 g Ground black pepper
  • 3 tbsp Olive oil
  • 1 tbsp Soy sauce
  • 50 g Wheat flour
  • 500 ml Oil for frying