It took a lot time and effort to perfect a recipe for a good tofu patties. The flavor, most likely, the cumin, remind a little of falafel.

My mom always said, “If people say it’s good but plates stay full, don’t believe them. Only if the plates are empty and clean, you know your food was good.” By the end of this meal, my kids plates were completely clean.😊

Ingredients

(12 patties)

1 teaspoon olive oil

2 green onions - chopped

5 celery stalks , chopped

1 clove of garlic, minced

1 teaspoon cumin

1 teaspoon turmeric

1 cup cooked carrots

1 small cooked yam

1 small piece of cooked rutabaga- about 1/2 cup

( you can substitute cooked potato if necessary )

1 package of organic sprouted firm tofu 15.5 oz / 439 g

2 teaspoons nutritional yeast

2 tablespoons flaxseed meal

1 tablespoon gf soy sauce / tamari

1/2 cup panko breadcrumbs

1 teaspoon pure maple syrup

1 teaspoon old bay seasoning

1 cup gf old fashioned oats

*Salt

*Pepper

Olive oil spray or olive oil

Optional: breadcrumbs to cover the patties

Directions:

Heat oven to 375 F

In a nonstick pan on medium heat, add olive oil, onions, celery, garlic , salt, pepper, cumin and turmeric. Sauté until tender.

In a food processor add the sautéed onion-celery mixture along with cooked carrots, cooked yam, cooked rutabaga, tofu, nutritional yeast, flaxseed, soy / tamari sauce, breadcrumbs, pure maple syrup, Old bay seasoning and oats. Pulse until smooth and sticky.

Line a baking sheet with a parchment paper.

Using an ice cream scoop, place evenly sized patties on the baking sheet and flatten them with wet hands. Dip the ice cream scoop in the water in between to prevent from sticking.

Sprinkle with some bread crumbs, spray the top with olive oil spray or drizzle with olive oil and bake in the oven for about 20 - 30 minutes, until golden brown and set.

Let sit for 5-10 minutes before serving.

Rutabaga ⬆️

Sautéed celery and green onions ⬇️

Tofu & Veggie Patties