Mung Bean, Zucchini & Herb Fritters with Smoked ‘Bacon’ Tofu

Plant Proof Mungbean Fritters and Smoked Tofu Bacon

This is one of my favourite weekend breakfast or brunch dishes to share with friends or family.  The sneaky substitute for egg that I use for fritters is a Chia Egg (or you can use a flax egg too) and the smoked ‘bacon’ tofu is achieved via a very simple Tamari and Miso based marinade. Plus, a little side salad of pickled zucchini, coriander, dill & jalapeños.  Dill offers a unique flavour I am currently really enjoying and provides a good source of Vitamin A, Vitamin C, Iron and Dietary Fibre.  All these wonderful flavours come together to provide a really tantalising experience for the taste buds… trust me!

Prep Time 5 minutes
Total Time 5 minutes
Servings 1 Egg substitute
Calories 55kcal


  • 1 tbsp Either Chia or Flax (or a mix) (ground preferable)
  • 2 tbsp water


  • Add to a mixing bowl and stir/whisk thoroughly 
  • Leave to rest for 3-5 minutes


This recipe is roughly what you use to substitute for 1 egg. So, for example, if you are needing 3 eggs, just triple the ingredients.
It doesn't have the same 'sticky' effect that an egg has, but works amazing for things like muffins, pancakes, fritters, cookies, protein bars, etc.

Pickled Zucchini Salad

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 41kcal


  • 1 medium Zucchini
  • 2 tbsp Apple Cider Vinegar
  • 1/2 tsp Pink Himalayan Salt
  • 1 bunch Fresh Dill
  • 1 bunch Fresh Coriander
  • 1 Green Bullhorn Chili


  • Mandolin zucchini into thin ribbons.
  • Sprinkle with salt & cover with vinegar and leave for 15 minutes to pickle.
  • Drain liquid & mix with coriander, dill & thinly sliced bullhorn chilli.

Mung Bean, Zucchini & Herb Fritters

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 308kcal


  • 2 1/2 cups Finely Grated Zucchini
  • 1/4 cup Finely Chopped Dill
  • 1/4 cup finely Chopped Coriander
  • 1/2 cup Sprouted Mung Beans
  • 1/3 cup Chopped Spring Onions
  • 1 1/2 cups Chickpea Flour
  • 2 tbsp Chia Seeds Soaked in 4 Tbsp Water
  • 2 tsp Bobs Red Mill Gluten Free Baking Powder
  • 1/2 cup Filtered Water
  • 2 tbsp Coconut Oil
  • 1 Zest Lime
  • 1 pinch Salt & Pepper (more to taste as needed)


  • Finely grate zucchini in food processor then squeeze out excess liquid.
  • Add all ingredients, mix well then let sit in fridge for min 1hr to let batter fluff.
  • Can leave overnight to improve fritter texture upon pan frying the next day. 

Smoked ‘Bacon’ Tofu

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 98kcal


  • 1 300g Organic Smoked Tofu (Firm) If you cannot get smoked tofu any Organic Firm Tofu is perfectly fine.
  • 4 tbsp Tamari
  • 2 tbsp Organic Maple Syrup
  • 1 tsp Cayenne Pepper
  • 1 tsp Cumin
  • 1 tbsp Miso Powder Meru Miso is my favourite - link in this blog
  • 1 pinch Salt & Pepper As desired


  • Press the Tofu to remove water (30 mins on paper towel under a heavy book is a great trick!). Then, dice into small cube or larger chunks as desired.
  • Mix the Tofu in a bowl with all of the above ingredients and let sit for 15 minutes.
  • Bake the Tofu for 15 minutes (flip half way) and then for an extra crispy finish, pan fry on each side on high for 2-3 minutes.

Mung Bean, Zucchini & Herb Fritters

Delicious Vegan Pickled Zucchini Salad Delicious MUNG BEAN, ZUCCHINI & HERB FRITTERS WITH SMOKED ‘BACON’ TOFU Have Mouth Watering Mung bean Recipe by Plant Proof Mung Bean, Zucchini & Herb Fritters recipe – Plant Proof

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