When you’re ready to switch things up from classic potato tots, these broccoli tots are an easy, feel-good option. Made with finely chopped broccoli, panko, and vegan cheese, they bake up crisp on the outside with a soft, sturdy center that’s perfect for snacking.
Broccoli tots are one of those ideas that sound good on paper but don’t always live up to the promise. The version I actually want to make is crisp, sturdy, and satisfying—not delicate, not mushy, and definitely not something that needs careful handling once it’s out of the oven.
These hit that mark. They’re fun to make, especially if you like hands-on recipes, and they come together with ingredients you probably already have. If you’re craving something snacky and comforting but want a little green in the mix, this is a solid place to land.
Why This Recipe Works
This recipe is built around moisture control from the start. The broccoli is blanched just long enough to soften, then thoroughly dried and chopped finely by hand. This keeps the mixture compact and prevents the tots from turning soft in the oven.
Structure comes from balance rather than bulk. Panko adds lift and crisp edges, vegan cheese helps everything bind, and keeping the scoop size small—about a tablespoon—allows the heat to work evenly. When they’re ready, the edges are visibly golden, a clear sign the tots are ready.
Key Ingredients
You don’t need a long ingredient list to make broccoli tots work—you just need the right balance. These are the few ingredients that actually do the heavy lifting, each one helping the tots hold their shape and crisp up beautifully.
- Broccoli florets: This recipe only works if the broccoli is finely chopped by hand, not puréed. You want texture without excess moisture, which is what keeps the tots compact instead of soft.
- Panko breadcrumbs: This Japanese-style breadcrumb adds structure and lift, creating those crisp edges you want from a tot. Regular breadcrumbs tend to compact and make the centers dense; panko keeps the centers lighter.
- Vegan cheese shreds: The cheese isn’t just here for flavor. As it warms, it helps everything bind, so the tots hold together instead of crumbling. Check out our vegan cheese guide for some great brands.
- Aquafaba (chickpea brine): Used sparingly, aquafaba brings the mixture together without making it dense. Too much and they go soft; just enough gives the right amount of cohesion.
How To Make Broccoli Tots
This recipe is easy once you know what each step should look and feel like. If you focus on that as you go, these tots take care of themselves.
- Start by cooking the broccoli briefly in salted boiling water, just until it turns bright green and softens slightly. Drain it right away and let it cool completely, then take the time to dry it thoroughly. The broccoli should feel dry to the touch before you move on—this is what keeps the tots crisp instead of soft.
- Once dry, finely chop the broccoli by hand. You’re looking for small, even pieces with visible texture. Transfer it to a bowl and mix in the vegan cheese and onion, using your hands to distribute everything evenly. Add the panko and rice flour, then drizzle in the aquafaba and mix gently until the mixture holds together when squeezed.
- After chilling the mixture, scoop and shape the tots, keeping them small and compact (about a tablespoon per tot) so they bake evenly. Arrange them on a lined baking sheet, spray generously with oil, and bake until the bottoms are lightly golden. Flip, spray again, and return them to the oven until the edges are crisp and deeply golden.
- Serve them hot. That’s when the texture is at its best.
FAQs
Moisture is the main reason broccoli tots turn soft or fragile. If the broccoli is still damp before chopping, that water steams in the oven instead of allowing the tots to crisp. Drying it thoroughly improves structure and texture.
No. A food processor breaks the broccoli down too aggressively and releases excess moisture, which makes the mixture harder to bind and more likely to turn soggy while baking.
Yes. Shape the tots, freeze them in a single layer, then transfer to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cook time. The texture will be slightly softer than fresh, but they will still hold together well.
More Veggie-Forward Snack Recipes To Try Next
- Deep-fried Brussels Sprouts
- Grilled Bok Choy with Oyster Mushrooms
- Air-Fried Buffalo Cauliflower
- Spicy Green Beans
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Homemade Broccoli Tots (Vegan + Baked)
- Total Time: 1 hour 10 minutes
- Yield: 40 tots
- Diet: Vegan
Description
These baked vegan broccoli tots are crisp on the outside, tender in the center, and sturdy enough to hold their shape. Made from finely chopped broccoli, vegan cheese, and breadcrumbs, they’re a reliable from-scratch alternative to frozen veggie tots.
Ingredients
For the broccoli tots
- 6 cups broccoli florets
- 1 cup vegan cheddar shreds, finely chopped
- 1/3 cup onion, very finely minced
- 1 cup panko breadcrumbs
- 3 tablespoons white rice flour
- 3/4 cup aquafaba (liquid from canned chickpeas)
- Cooking spray or neutral oil spray
Optional curry ketchup
- 1 tablespoon neutral oil (canola or grapeseed)
- 1/2 small onion, finely minced or puréed
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 2 tablespoons water
- 1 cup ketchup
Instructions
Make the broccoli mixture
- Bring a large pot of salted water to a boil. Add the broccoli florets and simmer for 2–3 minutes, just until bright green and slightly tender.
- Drain immediately and let cool completely. Pat the broccoli very dry with a clean towel.
- Finely chop the broccoli by hand until the texture resembles coarse crumbs. Avoid using a food processor, which will turn it into a paste.
- Transfer the chopped broccoli to a large bowl. Add the vegan cheese and onion and gently combine with your hands.
- Add the panko and white rice flour and toss to distribute. Drizzle in the aquafaba and mix gently until the mixture holds together when squeezed.
- Cover and refrigerate for at least 1 hour (or up to overnight) to firm up the mixture.
Shape and bake
- Preheat the oven to 400°F (205°C). Line two baking sheets with a silicone mat or parchment paper.
- Scoop about 1 tablespoon of the mixture and compress it firmly in your hand. Shape into a short tot and place on the prepared baking sheet.
- Once all tots are shaped, spray generously with cooking spray.
- Bake for 15 minutes, or until the bottoms are lightly golden.
- Flip the tots, spray again, and return to the oven for another 10–15 minutes, until crisp and deeply golden at the edges.
Optional curry ketchup
- Heat the oil in a small saucepan over medium heat. Add the onion and cook until translucent, 4–5 minutes, adding small splashes of water as needed to prevent browning.
- Add the garlic and curry powder and cook for 1 minute, stirring constantly.
- Deglaze with the water, then add the ketchup. Reduce heat to low and simmer for 7–10 minutes, stirring often. Cool before serving.
Notes
- Moisture control is critical: The broccoli should feel dry to the touch before chopping, or the tots will be soft and prone to breaking.
- Do not use a food processor: It releases too much water and prevents the mixture from binding properly.
- Freezer-friendly: Freeze shaped, unbaked tots on a tray, then transfer to a freezer-safe container. Bake directly from frozen, adding 5–7 minutes to the cook time.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Simmered, Baked, Sautéed
- Cuisine: American
This recipe was originally published in 2016 and updated in 2025 with clarified recipe instructions and ingredient notes.
Can you offer a suggestion for panko replacement, I’m gluten free. Thanks!
Coco, you can probably use gf panko or even crushed Chex cereal here. I can’t guarantee they’ll work, as I haven’t tried either, but it’s worth a shot!
Can you tell me the purpose of the aquafaba in this recipe? Thanks!
Manda, aquafaba is a substitute for eggs here. It acts as a binder and makes the tots a little fluffy.
Now THIS is smart! All the tots without all the guilt- sign me up! Can’t wait to try these out with the fam!
How cool! My kid will love these. And I had no idea curry ketchup was a thing outside of Germany!
I loved making these! So delicious. Do you think they would freeze well right after step 4? I am planning to make them for a party and it would be nice to already have some steps completed.
Thanks!
Hi Lydia, so glad you enjoyed them! I’ve never tried freezing them after step 4, but I think that should work. Good luck, and thanks for your feedback!