Tofu And Veggie a Patties

I have to admit that it takes a lot of time and effort to find the perfect recipe for a good tofu burger.

I must say that the one I'm posting today is really good and the flavors go very well together.

It reminds me a little bit of the taste of falafel, probably from the cumin that is used in this recipe. Bottom line is that my kids loved it so much that they ate more than one....

As I mentioned before, they are my biggest critics when it comes to flavor. And as 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." And trust me, my kids' plates were completely clean by the end of this meal... :)

Try for yourself and see!



(12 patties)

5 celery stalk - chopped

2 green onions - chopped 

1 clove of minced garlic

1 teaspoon olive oil



1 teaspoon cumin

1 teaspoon turmeric

1 cup cooked carrots

1 small cooked yam

Small piece of cooked rutabaga- about 1/2 cup

(If you don't have rutabaga, you can use cooked potato instead)

1 package of organic sprouted tofu extra firm 15.5 oz /439gr

2 teaspoon nutritional yeast

2 tablespoon ground flaxseed 

1 tablespoon soy sauce

1/2 cup panko bread crumbs

1 teaspoon agave

1 teaspoon old bay seasoning

1 cup old fashioned oats

More bread crumbs for sprinkle the burgers

Olive oil spray



In a non stick pan, add olive oil, sauté the onions, garlic and the celery, salt, pepper, cumin, turmeric, until tender.

Set aside.

In a food processor add the celery mixture, cooked carrots, cooked yam, cooked rutabaga, tofu, nutritional yeast, flaxseed, soy sauce, bread crumbs, agave, old bay seasoning, oats. Pulse until smooth and sticky.

Heat oven to 375F.

Spray oil on a baking sheet, take an ice scream scooper (I used the largest size I have) and a glass of water. Dip the ice cream scooper in the water then into the mixture and form even sized burgers. Then take a spatula, dip in water first and flatten the balls that you have formed into patties.

Sprinkle with some bread crumbs, spray the top with olive oil spray, and bake for about 20 minutes, until golden brown.


    Sautéed celery and green onions

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