Dairy-free Gluten-free Low-fat Mains Recipes Starters

Tofu Mushroom Quinoa Croquettes


“Croque” what??


Croquettes – originated in France in late eighteen hundreds are a staple in French cuisine which has now become more and more popular in other places.

The original French recipe has evolved, and now, this heavenly invention – simply a breadcrumbed and fried roll of food leftovers – can be turned into something really healthy and nutritious (just like the recipe I bring you today).

There are so many different variations of croquettes.  Every culture has developed their own recipe and the word can be pronounced in so many different ways – croquetas in Spanish, croquettes in French, croquetes in Portuguese… Every country has its own way of making this beautiful recipe.

100% Plant based alternative…

So why not a beautiful fully plant-based, gluten-free, diary and egg-free alternative? This can be made with any veggies but the suggestion I bring you today is special, and from the many attempts of making vegan/gluten-free croquettes this was undoubtfully the best…

Perfect party/finger food when served with a creamy cashew mayo… Yummy! 😉

If you would like to serve them as a side dish, why not serving the croquettes with this delicious, light and fresh Moroccan-inspired carrot salad?  Click here for the full recipe.

Tofu Mushroom Quinoa Croquettes
Yields 10
Fully plant-based, gluten, dairy and egg-free croquettes, made with a combination of veggies, tofu and quinoa. The perfect finger/party-food!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 250g fresh tofu
  2. 2 garlic cloves, finely chopped
  3. 2 tsp. of olive oil
  4. 3 tsp. of tamari sauce
  5. 1 cup cooked quinoa
  6. 2 tsp. tomato pure
  7. 1 tbsp. sundried tomato
  8. 1 tbsp. sweet corn
  9. 1 cup fresh mushrooms, finely chopped
  10. 1 tbsp. of olives (I used black)
  11. 2 tbsp. fresh parsley, chopped
  12. 1 tsp. thyme
  13. Half-lemon, juiced
  14. A pinch of salt and pepper
  15. 2 tsp. ground linseed
  16. 4 tsp. lukewarm water
  17. 1 tbsp. buckwheat flour
  18. Grated almonds (or ideally gluten-free bread crumbs), to coat
To serve with
  1. Cashew mayonnaise or salad
  1. Drain the tofu to remove all water. Then, place it in a food processor and blend it into a smooth cream.
  2. Cook the quinoa according to the instructions on the package.
  3. Chop the garlic and the mushrooms finely.
  4. Put the sundried tomatoes and the unpitted olives in the food processor and blend.
  5. Add a little olive oil to a large frying pan and stir in the garlic. Then, add the tofu cream, season with the tamari and cook for 2 minutes. Add the cooked quinoa, mushrooms, tomato sauce, sundried tomato, sweet corn, olives and stir for about 3 minutes on a low heat. Then, add the parsley, thyme, salt and pepper and lemon juice.
  6. Taste and adjust seasonings.
  7. In a bowl, mix the linseed with water and stir until you get a kind of thick gum. Add it to the pan and mix everything really well. Add the flour and continue to stir until a compact dough is formed.
  8. Remove from heat.
  9. Let it cool a little and begin to shape the croquettes with your hands. Coat with grated almonds or bread crumbs and grill in a frying pan with the remaining olive oil.
  10. Serve with a salad or with cashew mayonnaise.
  11. Enjoy
Comidamor https://www.comidamor.co.uk/
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  • Reply
    March 25, 2017 at 8:01 pm

    Loved it! It’s also a great snack.

    • Reply
      March 27, 2017 at 9:11 am

      Thank you Ines 🙂 glad you liked them

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