Delicious Gourmet Baked Tofu Patties

Recipe contributed by Savvy Vegetarian (Source)

Light & crunchy on the outside, moist & delicate inside

Nutrition Data Per 194g Serving: 271 cal, 36g carb, 10g fat, 262mg sodium, 3g fiber, 12g protein, low Cholesterol, good source Vit K & Manganese. Estimated glycemic load 21

Total Prep And Cook Time: 50 Minutes

4 - 6 Servings

Tofu Patty Ingredients:

• 1 lb extra firm tofu or pressed firm tofu
• 1 cup fresh or frozen corn
• 1/2 cup finely chopped celery
• 1 - 2 garlic cloves, minced (note: remove the skins and inner stems first)
• 1/2 cup finely chopped parsley or basil leaves
• 1 cup cooked brown rice
• 1/3 cup flour
• 1 Tbsp minced jalapeno pepper or a pinch of cayenne
• 1 Tbsp minced fresh ginger or 1/2 tsp dried
• 1/2 tsp turmeric
• 1 tsp paprika
• 1 tsp gr coriander
• 1/2 tsp gr cumin
• 2 Tbsp olive oil
• 1/2 tsp dried thyme leaves
• fresh gr black pepper to taste
• 1/2 tsp salt and/or 1 Tbsp liquid aminos or soy sauce
• Reserve: 1 cup fine bread crumbs (whiz a couple of whole wheat bread crusts in the blender or food processor, or crumble and rub by hand)

Directions:

1. Preheat the oven to 375 degrees
2. 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
3. Sauté the veggies (include the fresh ginger, jalapeno & garlic if you're using them) in the olive oil on medium high heat for 5 - 10 minutes. Add the corn and spices and sauté another minute or two
4. 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
5. Form into a dozen balls, flatten to 3/4" thickness, coat with bread crumbs and place on a baking sheet
6. Bake for 25 minutes until the outside is crisp and browned
7. Good served with spicy tomato or tahini sauce, salsa, or even ketchup in a pinch

Cooking Tips

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.