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Vegan Tofu Quinoa Patties

Prep Time10 mins
Cook Time35 mins
Course: Dinner, Entree, lunch
Cuisine: American
Servings: 6
Calories: 234kcal


  • 28 oz firm tofu about 2 blocks, not silken
  • 2/3 cups cooked quinoa
  • 2/3 cups vital wheat gluten also known as gluten flour
  • 1 large carrot grated
  • 1/2 cup finely chopped onion
  • 3 tablespoons McKay's vegan chicken style seasoning Any other vegan vegetable bouillon will work. You may want to start with 2 tablespoons and add based on saltiness, if you need to. Not all bouillons' salt content is the same.
  • 2 tablespoons nutritional yeast flakes (optional)
  • 2 tablespoons soy sauce or Bragg's liquid aminos
  • 1 teaspoon paprika
  • salt to taste


  • Preheat oven to 350 degrees F.
  • Drain tofu, and mash it with a fork. Or use your fingers.
  • Add all of your ingredients, except for your vital wheat gluten. Save that for last.
  • Once all of your tofu, onion, carrot, and seasonings are well incorporated, dump in that vital wheat gluten, and mix well. You're going to have to put your hands in there at some point.
  • Form your patties and place them on oiled or lined cookie sheets (you'll need 2 of them). I made small patties (about 3 tablespoons each). This recipe made about 28 of my small patties.
  • Bake patties for 35-45 minutes, or until they have turned a beautiful golden color and smell amazing.
  • Enjoy them in sandwiches, sliders, burgers, with tarter sauce, or all by themselves. :)
  • Store leftovers in your refrigerator in an airtight container for up to 5 days.


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Calories: 234kcal | Carbohydrates: 15g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Sodium: 1610mg | Potassium: 171mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1863IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 3mg