Tofu Latkes with Vegan Sour Cream

Serving Size 12

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Extra Firm Tofu, shredded 
  • 1 cup zucchini, shredded
  • ½ cup onion, shredded 
  • 2 cups potato, peeled and shredded 
  • ½ cup flour 
  • ½ tsp pepper 
  • 4 tbsp frying oil 
Sour Cream: 
  • 1 package Nasoya Silken Tofu  
  • 2 tbsp vinegar
  • 1 tbsp lemon juice
  • 1 tsp fresh garlic, minced 
  • 1⁄4 tsp salt

Preparation

  1. Press tofu for at least 15 minutes.
  2. Shred tofu, zucchini, onion and potatoes with a coarse grater.
  3. Line a large bowl with a clean kitchen towel. Add shredded potatoes, zucchini, and onion. Cover with another clean kitchen towel and squeeze to remove as much excess liquid as possible.
  4. Combine the tofu with the vegetables. Add cornstarch, flour, salt and pepper to the vegetables. Gently combine using your hands.
  5. Heat frying oil in a large frying pan on medium-high heat. Using a 1⁄4 cup measuring scoop, evenly place a few scoops of batter into the pan, depending on the size of your pan – don’t overcrowd!
  6. Flatten the latkes into thin pancakes with a spatula. Fry for 5-6 minutes, then flip and fry for another 5-6 minutes. Add more oil as needed.
  7. Once crispy on both sides, remove from pan and set on paper towel. Repeat until all batter is used.
  8. To make the sour cream, blend all ingredients together.

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