Looking for a flavorful way to spice up your vegan meals? These tofu and pea vegan patties with Thai red curry flavors are bursting with bold, aromatic spices and packed with plant-based protein. If you love vegan burger patties with a twist, this recipe gives you all that—plus the satisfying comfort of Thai-inspired cooking. Whether you’re making vegan sandwich recipes, building your own vegan hamburger, or just want a snack-worthy veggie patties recipe, this dish checks all the boxes. Crispy on the outside, tender on the inside, and full of bright flavor, these patties are your new go-to for tasty vegan foods at home.
Tofu and Pea Vegan Patties with Thai Red Curry Flavors
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Course
Cuisine Thai
Mixing bowls One large for combining, one small for spice prep
Food processor Ideal for blending the tofu, peas, and aromatics. If you don’t have one, a potato masher and some elbow grease will do
Nonstick or cast iron skillet A good pan ensures a golden crust
Spatula For flipping without breaking the patties
Tofu Press Optional, but it really helps remove moisture. You can also press tofu between paper towels and a heavy book
Main Ingredients
- 1 block 14 oz firm tofu, pressed and drained
- 1 cup green peas frozen or fresh, lightly steamed
- 2 tablespoons Thai red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 garlic clove minced
- 1 teaspoon grated fresh ginger
- 1/3 cup rolled oats
- 1/2 cup breadcrumbs use gluten-free if needed
- 2 tablespoons chopped cilantro optional
- Salt and pepper to taste
- 2 tablespoons oil for frying
Prep the Tofu and Peas
Start by pressing the tofu for at least 10 minutes to remove excess moisture. Lightly steam your peas until just soft (if using frozen). Set both aside.
Make the Flavor Base
In a small bowl, mix together Thai red curry paste, soy sauce, sesame oil, lime juice, lime zest, garlic, and ginger. This will be the flavor punch for your patties.
Blend the Base
Add the tofu and peas to your food processor. Pulse a few times until they’re broken down but not pureed—you want a chunky texture for a satisfying bite.
Combine and Form Patties
Transfer the tofu-pea mixture to a mixing bowl. Add the curry mixture, oats, breadcrumbs, chopped cilantro, salt, and pepper. Mix well. Let it sit for 5 minutes to allow the oats to absorb some moisture.
Scoop out about 1/3 cup of the mixture per patty and shape into discs about 1/2 inch thick.
Cook the Patties
Heat oil in a nonstick skillet over medium heat. Cook the patties for about 3–4 minutes per side, or until they’re golden brown and slightly crispy on the outside. Resist the urge to flip too early—they’ll hold together better if they’ve browned properly.
Serve and Enjoy
Serve hot in buns, wraps, grain bowls, or on their own with a drizzle of coconut-lime sauce or vegan mayo.
Pairings
These Thai-spiced vegan patties go beyond just being a vegan patty—they’re the flavor centerpiece of a well-rounded meal. Here are a few ways to build a full plate:
In a Bun
Layer with pickled carrots, cucumber slices, vegan sriracha mayo, and fresh basil on a toasted bun. You’ve got a Southeast Asian spin on homemade veggie burgers.
In a Grain Bowl
Serve over jasmine rice or quinoa with sautéed bok choy, shredded cabbage, and a peanut-lime dressing. The patties add protein and flavor to a hearty vegan meal.
With a Crunchy Salad
Pair with a Thai-style slaw of cabbage, carrots, mint, and a sesame vinaigrette. This makes a satisfying light lunch or part of a tasty vegetarian recipe for summer dinners.
As a Wrap
Stuff the patties into warm pita bread with lettuce, cucumbers, and a dollop of coconut yogurt or vegan tzatziki for a fusion-style vegan sandwich recipe.
FAQs
1. Can I use chickpeas instead of tofu?
Yes! You can swap the tofu for one can of drained chickpeas for a twist on chickpea patties or even a vegan chickpea burger. The flavor will shift slightly, but the texture is still great.
2. Do I need to use Thai red curry paste, or are there substitutes?
Thai red curry paste gives these patties their unique flavor, but you could use yellow or green curry paste, or even harissa for a North African flair. Just check that your paste is vegan, as some contain shrimp paste.
3. Can these be baked instead of pan-fried?
Absolutely. Bake at 400°F (200°C) for about 20 minutes, flipping halfway through. They’ll be less crispy but still hold up well, making them ideal for lighter vegan meals.
4. What kind of tofu is best?
Firm or extra-firm tofu is key. Soft or silken tofu will be too wet and fall apart. Press it thoroughly to get the best texture for forming and cooking.
5. Can I freeze these patties?
Yes, these freeze beautifully. Form the uncooked patties and freeze them on a tray. Once solid, store in a freezer-safe bag. Cook straight from frozen, just add a couple extra minutes to the pan.
