Dooboo Jeon

High-protein crispy tofu cakes, naturally vegan and full of savory vegetables. These golden-brown nuggets are easy to make and serve beautifully with spicy soy sauce dressing.

0 1 hearted by Saarth

Prep

45 min

Cook

15 min

Total

1 hr

Servings

8 cakes

Kitchen tested Kitchen tested by Nishi

Meal PrepHigh Protein

Saved from Adapted from The Korean Vegan Cookbook by Joanne Lee Molinaro · edited by Saarth

Method

01
In a large bowl, mix together the tofu, carrot, mushrooms, scallions, salt, pepper, 1 tablespoon of egg replacer, and the potato starch until the mixture is pretty mushy.
02
Divide the mixture into 8 portions and shape them into round nuggets.
03
In a very large nonstick skillet, heat enough oil to lightly coat the surface of your pan over medium-high heat.
04
Place the remaining egg replacer in a small bowl.
05
Before adding the nuggets to the pan, dip them into the bowl of egg replacer until they are evenly coated.
06
Drop them onto the pan and cook until they are all evenly browned, about 2 minutes per side.
07
Serve with spicy soy dressing.

Family notes

Nishi Sep 2, 2026

In order for the tofu cakes to stay together, the tofu needs to be pretty mushy, so grinding the tofu in the food processor may be a good idea. Also we add chopped bell peppers or shishito peppers to this! Instead of individually pan frying patties, you can also just put it in a casserole dish, bake it ant 350 for 10-15min and cut into squares for meal prep.

Dooboo Jeon

Ingredients

Method

Family notes

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