Easy, fast vegan snacks for more choice to use tofu and also a great option for party snack. Serve hot with your favorite chile sauce or pair with vegetable broth and noodles.



Original recipe yields 20 servings
The ingredient list now reflects the servings specified


  • Place carrot into a pot and cover with salted water; bring to a boil. Cook until carrot is tender, 1 to 2 minutes. Drain.

  • Mash tofu in a bowl using a fork. Add cooked carrot, green onion, cornstarch, salt, garlic powder, and black pepper. Form mixture into little balls.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Add the tofu balls. Fry, stirring occasionally, until golden brown, 3 to 6 minutes.

Cook's Note:

Tapioca starch can be substituted for the cornstarch, if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

107 calories; 10 g total fat; 0 mg cholesterol; 122 mg sodium. 2.1 g carbohydrates; 3.2 g protein; Full Nutrition