Easy Broccoli Patties
Prep. Time
10 minutes
Cook Time
15 minutes
Servings
20 patties
Difficulty
Easy
Nut-Free, dairy-free, egg-free
Stovetop
Cooking required:
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Dinner that actually holds together — literally. These vegan broccoli patties start with caramelized onion for depth, then tofu and whole-grain spelt bring real protein and texture. Blended broccoli with plant milk keeps the texture mild - perfect for picky eaters. Everything stays tender inside, while breadcrumbs give that golden crust on the outside.
They bake up sturdy enough for lunchboxes, travel well for busy days, and work just as well next to a salad as they do tucked into a sandwich or wrap. Simple ingredients, practical prep, and one batch feeds everyone without extra work. 🌱🥦
Ingredients
2 cups small broccoli florets
½ cup unsweetened plant-based milk
1 medium yellow onion, finely diced
½ block (7 oz / 200 g) firm tofu
1 tablespoon olive oil
4 tbsps whole grain spelt flour
3 tbsps breadcrumbs (plus more if needed)
1 tbsp salt
½ teaspoon black pepper
2 tbsps nutritional yeast
1½ tsp baking powder
Instructions
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook for 10–15 minutes, stirring occasionally, until deeply golden and caramelized. Remove from heat and let cool slightly.
Add the broccoli florets and plant milk to a blender. Blend until the broccoli is finely broken down into a thin mixture. It can be textured, or completely smooth. Depends on your preference.
In a large bowl, crumble the pressed tofu and add all the ingredients, including the caramelized onions.
Mix well until fully combined. The mixture should hold together when pressed. If too wet, add more breadcrumbs one tablespoon at a time. If too dry, add a small splash of plant milk.
Form into compact patties, pressing firmly so they do not fall apart during frying.
Heat 2–3 tablespoons oil in a large skillet over medium heat. Once hot, place the patties in the pan without overcrowding.
Cook for about 4–5 minutes per side, until golden brown and crisp. Flip carefully and cook the other side until evenly browned.
Transfer to a paper towel–lined plate and let cool slightly before serving so they firm up. They store well in the fridge for up to 4 days and can be reheated in a pan to restore crispness.
Notes
This recipe can be made GF - simply use GF flour & breadcrumbs.
The spelt flour can be substituted with all-purpose flour.
The Latest Bite
Fig and Beet Salad
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.