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Photo of Mediterranean tofu patty and warm bean salad by WW

Mediterranean tofu patty and warm bean salad

Total Time
30 min
10 min
20 min
Brown rice, olives and sundried tomatoes combine to make pattie perfection. Whip up a warm bean salad to increase the meal’s flavour factor


Brown onion

1 small, finely chopped


2 stick(s), finely chopped

Firm tofu

350 g, drained

Brown rice microwave packet

1 cup(s), (125g)

Black olives, drained

¼ cup(s), (40g), kalamatta, pitted, chopped

Semi dried tomatoes, not in oil

35 g, chopped


2 tbs


1 medium

Fresh flat-leaf parsley

cup(s), chopped

Panko breadcrumbs

140 g


2 medium, cut into 1cm pieces

Cherry tomatoes

250 g, halved

Canned cannellini beans, rinsed, drained

1 400g can, (400g), rinsed, drained

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a frying pan with oil and heat over medium heat. Add onion and celery and cook, stirring, for 5 minutes or until softened. Transfer to a large bowl.
  2. Place tofu in a food processor and process for 30 seconds or until crumbly. Add tofu to onion mixture with rice, olives, sun-dried tomatoes, pepitas, egg, half the parsley and half the breadcrumbs. Divide mixture into 8 equal portions and shape each portion into a patty. Carefully toss each patty in remaining breadcrumbs to coat.
  3. Line a baking tray with baking paper. Place patties on prepared tray and lightly spray with oil. Bake for 15 minutes, turning once, or until golden.
  4. Meanwhile, spray a frying pan with oil and heat over high heat. Add zucchini and tomatoes and cook, stirring, for 2 minutes. Add beans and remaining parsley and cook, stirring, for 1 minute. Serve patties with warm bean salad and lime wedges.


SERVING SUGGESTION: Wholegrain bread (40g per serve) and baba ganoush.Japanese panko breadcrumbs are available in the Asian section of most supermarkets. If unavailable you can use fresh breadcrumbs made from white bread.