Cornmeal and Herb-Crusted Tofu Feta Croquettes (gluten-free)

Cornmeal and Herb-Crusted Tofu Feta Croquettes (gluten-free)

Servings: about 15 small croquettes

Gluten Free
Recipe Directions
Nutrition Information


  • 1 (14-ounce) block extra-firm tofu, pressed and drained
  • 1 teaspoon fresh oregano, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 tablespoon brown rice syrup
  • 2 tablespoons fresh lemon juice, plus grated zest of 1 lemon
  • 2 teaspoons neutral tasting high-heat oil
  • 1⁄4 teaspoon sea salt
  • 1⁄4 teaspoon finely ground black pepper
  • 1 tablespoon light miso paste (non-barley)
  • 1 heaping tablespoon GO Veggie! Brand vegan cream cheese
  • 2 teaspoons red wine vinegar
  • 1⁄2 cup yellow cornmeal, plus1⁄2 cup
  • 1⁄2 teaspoon dried oregano

  • 1⁄2 teaspoon dried basil
  • 2 tablespoons neutral tasting high-heat oil


In a large bowl, crumble tofu
with your hands. Add oregano, thyme, brown rice syrup, lemon juice and zest, oil, sea salt, black pepper, miso, cream cheese, vinegar and 1⁄2 cup cornmeal. Stir until well mixed.

In a separate shallow dish,
add remaining 11⁄2 cup cornmeal, oregano, basil, sea salt and black pepper. Mix until uniform.

Using hands, form tofu-feta mixture into small patties and coat each patty in cornmeal mixture. Pat off any excess cornmeal.

Heat a large sauté pan and add
2 tablespoons high-heat oil. Add croquettes and over medium heat, cook on each side for about 3-4 minutes, or until browned and crisp.

Created by: Spork Foods,,

©Spork Foods 2014