Low-Carb Tofu Hash Brown Patties

Jan. 16, 2026

A smart swap without losing that classic crispy crunch from hash browns!

When you’re chasing progress, every meal matters. But while most of our goals require us to be extra mindful of what we eat, it doesn’t necessarily mean we have to skip the foods we love. As it turns out, there’s always a healthier alternative that better fits our diet. Introducing this low-carb, high-protein tofu hash browns recipe that brings out the usual crunch and savory flavor of a breakfast favorite, without weighing you down.

Instead of relying on heavy carbohydrates content of potatoes, this switches to a healthier base that still crisps up beautifully in the pan. Each bite is golden on the outside, tender in the middle, and the right amount of flavor from simple, purposeful ingredients.

Ingredients

2 blocks of firm tofu

3 tablespoon nutritional yeast

1 scoop Sunwarrior Warrior Blend Protein Powder - Unflavored

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

2 tablespoons olive oil

1/2 cup almond flour (to bind)

A pinch of salt (to taste)

A pinch of pepper (to taste)

1 tablespoon of ground flax seeds

3 tablespoons of water

Garnish

Tomato

Avocado

Ingredients

Drain both blocks of tofu and wrap them in clean paper towels. Remove excess water by placing them on a plate and putting something heavy on top. A cast iron pan will do.

Lightly press for 20 minutes, changing the towels once they get soaked. The drier the tofu, the crispier your hash browns will be.

Once pressed, grate the tofu directly into a large mixing bowl using a box grater (large holes). Aim for a texture similar to coarsely grated potatoes, with mostly small shreds and a few slightly larger pieces for texture.

Make the flax egg binder by mixing ground flax seeds and water. Leave for 5 minutes until it forms a gel-like consistency.

Mix nutritional yeast, garlic powder, onion powder, paprika, salt, pepper, and Warrior Blend Protein Powder in a separate bowl.

Incorporate the seasoning mix into the crumbled tofu and mix thoroughly until the seasoning is evenly distributed.

Pour the flax egg and almond flour into the tofu mixture and mix until evenly combined. Let the mixture rest for 5 minutes so the almond flour absorbs moisture.

Test the texture. Grab a small handful and squeeze. It should hold together and feel slightly tacky and not wet. If it’s crumbly, keep mixing another 30-60 seconds, while putting in careful amounts of water to activate/hydrate the binder.

Once desired texture is achieved, shape the hash browns by taking a portion and making 1/2 inch thick patties on a parchment paper. Press each patty firmly into a compact disk to ensure less breaking and better browning.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and let it warm. Place patties in the pan with space between them if working per batch.