Tofu Patties

Makes One Dozen 2″ Patties

They’re light and crunchy on the outside, moist and delicate on the inside. We ate these plain but they would be wonderful with any variety of sauces or dips. The keep and reheat very well! Even Brad liked them and I can assure you he was very wary!

Ingredients:

• 1 lb extra firm tofu or pressed firm tofu
• 1/2 red or green pepper, chopped fine
• 1 cup grated zucchini (done in food processor)
• 1 – 2 garlic cloves, minced
• 1 Tbsp minced jalapeno pepper or a pinch of cayenne
• 1 Tbsp minced fresh ginger or 1/2 tsp dried
• 1/2 cup finely chopped parsley or basil leaves
• 1 cup cooked brown rice
• 1/4 cup flour (whole wheat, rye, barley, whatever), or quick oats
• 2 tsp paprika
• 1 1/2 tsp gr coriander
• 1 tsp gr cumin
• 2 Tbsp olive oil
• 1/4 tsp dried thyme leaves
• fresh gr black pepper to taste
• 1/2 tsp salt
• 1 cup fine bread crumbs

Directions:

1. If you can only get firm tofu, press out the excess water: Cut tofu lengthwise in 4 – 6 slices. Place in a folded dishtowel, cover with a cutting board, weighted with something heavy. Leave for ten minutes. This method will make the tofu extra firm, so the mixture isn’t gooey.
2. Preheat the oven to 375 degrees
3. Cut tofu into chunks, and whiz in a food processor for about 30 seconds. If you don’t have one, mash with your hands or a potato masher.
4. Saute the veggies in the olive oil on medium high heat for 5 – 10 minutes. Add spices and saute another minute or two.
5. Add the veggie spice mixture, rice, and flour to the tofu, and mix well by hand, or on low in the food processor just until the mixture clumps up.
6. Form into a dozen balls, flatten to 3/4″ thickness, coat with bread crumbs and place on a baking sheet.
7. Bake for 35-35 minutes until the outside is crisp and browned.

based on a recipe from: http://www.savvyvegetarian.com/recipes/gourmet-tofu-patties.php