3 Easy Ways to Make Vegetarian Fish Cake at Home

Vegetarian fish cake is a plant-based dish inspired by the flavor and texture of traditional fish cakes, but made entirely from vegetarian ingredients. By combining tofu, mushrooms, seaweed, taro, and plant-based seasonings, this dish delivers a pleasantly chewy texture and rich umami taste. Thanks to its versatility, vegetarian fish cake is perfect for everyday family meals, vegetarian feasts, or restaurant menus. In this article, Vô Úy Vegetarian Restaurant shares easy ways to make vegetarian fish cake at home, along with ideas to vary the recipe to suit different tastes.

Vegetarian Fish Cake – A Simple, Versatile Dish for Vegetarian Meals

Vegetarian fish cake is designed to replicate the texture and flavor of traditional fish cakes without using any animal-based ingredients. It is commonly made from tofu, mushrooms, seaweed, soybean pulp (okara), or root vegetables such as taro and carrots, combined with vegetarian seasonings to create a chewy, aromatic, and savory result.

With easy-to-find ingredients and flexible cooking methods—such as frying, steaming, braising, or adding to soups—vegetarian fish cake is widely used in daily vegetarian meals, ceremonial vegetarian spreads, and restaurant menus. One of its biggest advantages is adaptability: from taro-based vegetarian fish cakes to versions made with mushrooms or seaweed, this dish always feels fresh and never boring.

2 Simple and Addictive Vegetarian Fish Cake Recipes

Vegetarian fish cake can be made using various fillings such as taro, mushrooms, seaweed, or tofu, depending on personal preference and available ingredients. Below, Vô Úy Vegetarian Restaurant introduces two popular vegetarian fish cake recipes that are easy to prepare and deliver a soft, chewy, and flavorful result.

How to Make Taro Vegetarian Fish Cake

Taro vegetarian fish cake has a naturally rich, creamy flavor and a soft yet chewy texture. When fried, it develops a lightly crispy exterior that makes it especially satisfying. This recipe is popular with families because it’s easy to prepare and suitable for both adults and children.

Ingredients

• Soybean pulp (okara): 250g
• Firm tofu: 350g
• Taro root: 200g
• Carrot: 70g
• Leek (or scallion): 10g
• Cilantro: 10g
• All-purpose flour: 50g
• Breadcrumbs: 200g
• Lime juice: 1 tablespoon
• Vegetarian seasoning powder: 2 teaspoons
• Sugar: 2 teaspoons
• Salt: 1/2 teaspoon
• Ground pepper: to taste

Instructions

Step 1: Prepare the ingredients
To obtain soybean pulp, blend fresh soybeans and strain twice to extract the soy milk. Use the remaining pulp to make the vegetarian fish cake. Peel and wash the carrot and taro, then finely shred them. Shredding thinly helps keep the cakes soft after frying. Wash and finely chop the leek and cilantro.

Step 2: Mix the batter
Place soybean pulp and tofu in a large bowl and mash the tofu until smooth. Add shredded carrot, taro, leek, and cilantro. Season with vegetarian seasoning powder, sugar, salt, pepper, and all-purpose flour. Wear gloves and knead thoroughly until the mixture becomes well combined and sticky.
If time allows, microwave a small portion for 5–7 minutes to taste and adjust seasoning if needed.

Step 3: Shape the cakes
Roll the mixture into small balls, gently pressing to create a firm texture. Flatten slightly for easier frying. Coat each cake evenly with breadcrumbs and arrange on a plate.

Step 4: Fry the cakes
Heat oil over medium heat and deep-fry the cakes until golden brown. Alternatively, you can lightly fry them first, then finish in an air fryer at 180°C (356°F) for 5–7 minutes to achieve crispiness with less oil.

How to Make Vegetarian Fish Cake with Mushrooms and Seaweed

Vegetarian fish cakes made from mushrooms and seaweed offer a naturally aromatic flavor, mild sweetness, and a chewy texture similar to traditional fish cakes. This version works especially well for frying or braising.

Ingredients

• Grey oyster mushrooms: 200g

• Dried seaweed: 5g

• Crispy frying flour: 3 tablespoons

• Tapioca starch: 1 tablespoon

• Scallions and cilantro: a small amount

• Mild chili pepper (non-spicy): 1/4 piece

• Vegetable seasoning powder: 1 teaspoon

• Ground pepper: to taste

Instructions

Step 1: Prepare the ingredients
Wash the oyster mushrooms, drain well, and shred into small pieces. Soak dried seaweed in water with salt and vinegar to remove any fishy smell, then drain and finely chop. Wash and finely chop scallions, cilantro, and chili pepper.

Step 2: Make the mushroom mixture
Combine mushrooms, seaweed, scallions, chili, crispy frying flour, and tapioca starch in a bowl. Season with vegetable seasoning powder and pepper. Mix well and let rest for about 10 minutes. Shape into bite-sized patties. You can steam, fry, or braise the cakes depending on your preference.

What Can You Make with Vegetarian Fish Cake? 3 Delicious Ways to Elevate Vegetarian Fish Cake

Vegetarian fish cake is incredibly versatile and can be transformed into many tasty dishes, keeping vegetarian meals exciting and satisfying. Below are several easy and practical ideas you can try at home to make the most of vegetarian fish cake.

Vegetarian Fish Cake Braised with Lemongrass and Chili

Vegetarian fish cake braised with lemongrass and chili is a bold, savory dish with a gentle spicy kick. It’s an excellent choice for quick vegetarian meals when you don’t have much time to cook.

Ingredients

Vegetarian fish cake, cooking oil, lemongrass, chili, soy-based soy sauce, sugar, monosodium glutamate (MSG), pepper.

Instructions

• Fry the vegetarian fish cake until golden, then cut into bite-sized pieces.

• Sauté lemongrass and chili until fragrant. Season with soy-based soy sauce, sugar, MSG, and pepper to taste.

• Add the fish cake and simmer over low heat until the sauce thickens and coats evenly, then turn off the heat.

Tip: Soy-based soy sauce provides a rich, savory flavor without the sourness sometimes found in vegetarian fish sauce.

Vegetarian Fish Cake in Tomato Sauce

Vegetarian fish cake in tomato sauce is a simple yet comforting dish that pairs perfectly with rice. The soft, chewy fish cake absorbs the sweet-and-tangy tomato sauce, enhanced by the aroma of fried garlic and scallions. Enjoyed hot with steamed rice, it’s irresistibly satisfying from the first bite.

Ingredients

Frozen vegetarian fish cake, vegetarian oyster sauce, tomatoes, garlic, scallions, vegetarian fish sauce, mushroom-flavored seasoning powder.

Instructions

• Thaw the vegetarian fish cake and cut into evenly sized cubes.

• Sauté tomatoes in oil until softened, then add garlic and fry until fragrant.

• Add the fish cake, season to taste, pour in a small amount of water, and simmer for about 7 minutes until well absorbed.

• Sprinkle with scallions and pepper before turning off the heat.

With just a few familiar ingredients and quick steps, you’ll have a delicious vegetarian fish cake in tomato sauce for the whole family. This dish pairs well with hot rice, bread, or fresh vegetables.

Vegetarian Fish Cake Thick Noodle Soup

If you’re craving something light and comforting, vegetarian fish cake thick noodle soup is an ideal choice. The broth is clear and mildly sweet, while the vegetarian fish cake remains soft and chewy—perfect for breakfast or a gentle vegetarian meal that’s still nourishing.

Ingredients

Thick rice noodles, vegetarian fish cake, chives, scallions, cilantro, tomatoes, vegetarian seasonings, rock sugar, fresh herbs, vegetarian sausage.

Instructions

• Sauté scallions, add tomatoes, then pour in water and rock sugar to prepare the broth.

• Season to taste and add chives.

• Fry the vegetarian fish cake until golden, slice, and add to the broth.

• Blanch the noodles, transfer to bowls, ladle over the broth, and top with vegetarian sausage.

These three dishes highlight how vegetarian fish cake can be adapted into braised dishes, sauces, and soups—keeping vegetarian meals fresh and appealing.

How to Cook Vegetarian Fish Cake Using an Air Fryer

Using an air fryer helps reduce oil while still achieving a crispy, delicious texture—making vegetarian fish cake healthier without sacrificing flavor.

Instructions

• Step 1: Prepare and shape the vegetarian fish cake.

• Step 2: Line the air fryer basket with parchment paper, arrange the cakes, and brush lightly with oil.

• Step 3: Air fry at 160°C (320°F) for 20 minutes, then increase to 200°C (392°F) for an additional 2 minutes.

Air-fried vegetarian fish cake has an appealing golden color, a fragrant aroma, a soft and chewy texture, and a subtle mushroom sweetness that pairs wonderfully with rice.

Secrets to Making Homemade Vegetarian Fish Cake Soft, Chewy, and Not Crumbly

A perfect vegetarian fish cake should be soft, chewy, and hold together well. Achieving this requires careful ingredient handling and proper technique. Below are chef-approved tips to help you master vegetarian fish cake at home.

Proper Tofu Preparation – The Key to Chewiness

Tofu is the core ingredient of vegetarian fish cake. To achieve a firm yet chewy texture:

• Press tofu under a weight for at least 30 minutes to remove excess moisture.

• Freeze the tofu for 1–2 hours, then thaw naturally. This makes it spongier and improves binding.

• Squeeze again before mixing to ensure maximum dryness.
  This method enhances chewiness without excessive flour.

Binding Flour – Use the Right Ratio

Tapioca starch or cornstarch provides elasticity. However, too much can make the cake tough and mask natural flavors.

• Golden ratio: 3–4 tablespoons of starch for 500g tofu and 200g mushrooms.

• If using vital wheat gluten to mimic fish-like chewiness, reduce other flours and adjust moisture carefully.

Kneading Thoroughly – Building Elastic Texture

Kneading determines the final texture:

• Hand-knead continuously for 5–10 minutes, pressing, folding, and squeezing like bread dough.

• If using a mixer, knead with a dough hook at medium speed for about 5 minutes.

Add a Little Oil – For Softness

Mixing a small amount of oil into the batter helps:

• Create a smooth, glossy surface

• Prevent dryness during frying

• Improve ingredient cohesion

Chilling Gives Better Shape

After kneading, wrap the mixture tightly and refrigerate for 20–30 minutes:

• Cold temperature firms the mixture and makes shaping easier

• Cakes hold their shape better during steaming or frying
  This is a common technique used by professional chefs.

Control Cooking Temperature

Cooking temperature greatly affects quality:

• Steaming: Cook just long enough for even doneness; over-steaming causes crumbliness.

• Frying: Maintain medium heat with stable oil temperature for even browning, light crispness outside, and soft chewiness inside without excess oil absorption.

By following these tips, you can create vegetarian fish cakes that are beautifully shaped, flavorful, and satisfying—even for the most discerning eaters.

Conclusion

Vegetarian fish cake is an easy-to-make dish that brings variety and creativity to home-cooked vegetarian meals. If you’d like to explore a wider range of thoughtfully prepared vegetarian dishes, visit Vô Úy Vegetarian Restaurant. With its warm, elegant space and dedicated service, Vô Úy aims to offer delicious, gentle, and peaceful vegetarian dining experiences for every guest.