I call these “Coddies” because that is what we called them growing up. They don't really have a fishy taste, so I don't know where the name came from! The bit of Old Bay adds a nice little kick to it. Plus, it's super spring-y since it pairs so nicely with a side of steamed asparagus and some squeezed lemon. It's easy peasy lemon squeezy.

Tofu ‘Coddies’ [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

10

Cooking Time

25

Ingredients

  • 1 pack Extra Firm Tofu
  • 2 medium potatoes (This yielded 1 c. mashed potatoes)
  • 2 tsp. Old Bay Seasoning
  • 1.5 Tbsp. Nutritional Yeast
  • 1/2 lemon juiced
  • 1/3 c. flax meal

Preparation

  1. Preheat oven to 375F. Line a baking sheet with parchment.
  2. Take tofu and drain water. Pat dry. Crumble tofu into a medium sized bowl.
  3. Add in potatoes, Old Bay, Nutritional Yeast and lemon juice. Using your hands smash everything together until it makes a paste. You will still have some big pieces of tofu and thats ok.
  4. Using hands, form into patties and roll in the flax meal.
  5. Place patties onto baking sheet and bake 20-25 minutes or until crispy.
  6. Sere immediately.

Notes

One thing to note is the type of tofu. It makes a HUGE difference. Trust me on this. You will need Extra Firm Tofu.



About The Author

Chrysta Hiser

See My Recipes

Delicious, nutritious dishes to help you feel your best.

Chrysta Hiser is the creator behind the vegan food blog, Noshed. She currently resides in sunny Austin, Texas where she spends her days creating dishes that not only taste delicious but are packed with nutrients that will help you feel your best. Chrysta is passionate about nutrition but also has a love for strength training and enjoys being as active as possible. When she is not tearing up the kitchen or lifting heavy objects you can find her studying or hanging out with her husband and two kitties.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Hi, thanks for the recipe, just one question/clarification: Are the potatoes supposed to be cooked prior to \’mashing\’, or do you just shred raw potato? When we used shredded (mashed-ish) raw potatoes, the clumps kinda fell apart. Thanks again!