Ingredients
- Oil (for cooking)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 roasted red bell peppers, thinly sliced
- 1 (10-ounce) box frozen spinach, thawed and squeezed dry
- 1 pound extra-firm silken tofu
- 2 tablespoons chopped parsley
- 1 cup grated mozzarella cheese
- 1 cup all-purpose flour, divided (gluten-free works well too)
- 1/2 cup bread crumbs (gluten-free works well too)
- 2 teaspoons kosher salt, divided
- Marinara sauce, for dipping
Instructions
-
Cook the aromatics
Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Cook the diced onion and garlic for about 5 minutes, until soft. Remove from heat and allow to cool. -
Prepare the croquette mixture
In a large bowl, combine the cooked onions and garlic with the roasted red peppers, spinach, tofu, parsley, mozzarella, 1/2 cup flour, and 1 teaspoon salt. Mix well until fully combined. -
Shape the patties
Form the mixture into patties roughly the size of small burger patties. -
Prepare the coating
In a shallow bowl, mix together the remaining 1/2 cup flour, bread crumbs, and 1 teaspoon salt. Dredge each patty on both sides in the flour mixture. -
Cook the croquettes
Heat 1–2 tablespoons oil in a large sauté pan over medium-high heat. Cook the patties for about 3 minutes per side, until golden brown and crisp. -
Serve
Serve warm with marinara sauce for dipping.
Notes
- Be sure to squeeze as much water as possible from the spinach to keep the croquettes from falling apart.
- Add chili flakes or smoked paprika for a little heat.
- Bake at 400°F (200°C) for 20–25 minutes as a lighter alternative to pan-frying.
- Great served with yogurt dip, tzatziki, or garlic aioli.
