These super moist tofu patties are made with fresh herbs and my homemade pesto!
Ingredients for Patty
Recipes makes 9-10 small patties
1 tbsp avocado oil
1 block (454g) medium tofu
fresh herbs - 1/3 cup fresh mint, 1 tbsp fresh thyme
2 tbsp homemade pesto (any store bought of your choice)
3 garlic cloves, peeled
1 tsp fresh ginger, grated
2 tsp sprouted flaxseed powder
1/4 cup almond flour
1 egg
seasonings - 3 tsp salt, 1 tsp paprika, freshly ground black pepper to taste
Ingredients for Spicy Chipotle Mayo
1/2 cup chipotle vegenaise (vegan mayo)
1/2 cup plain vegenaise
3 tbsp freshly squeezed lemon juice
Ingredients for Fresh Zucchini Ribbon Salad
1 medium green zucchini
1/4 cup olive oil
1 tbsp apple cider vinegar
1 red chilli pepper, thinly sliced
salt and pepper, to taste
Preparation
Heat oven to 400° F, line a sheet pan with parchment paper, and brush with avocado oil.
In a food processor, add fresh herbs, pesto, garlic, tofu, ginger, flaxseed powder, and seasonings. Blend until all ingredients are combined.
Add the egg and flour. Mix an additional 5-7 seconds.
Form patties and place on lined sheet pan (I like to wet my hands with a bit of water to form my patties).
Cook patties for 10 minutes. Flip and continue cooking for an additional 10 minutes.
Spicy Chipotle Sauce
In a medium sized bowl, add chipotle vegenaise (vegan mayo), plain vegenaise, freshly squeezed lemon juice. Stir to combine. Serve alongside tofu patties.
Fresh Zucchini Ribbon Salad
With a potato peeler, peel the zucchini lengthwise, to form ribbons. Add the zucchini ribbons to a medium bowl. In a small mason jar, add olive oil, apple cider vinegar, chopped red chilli pepper, salt and pepper to taste. Seal the jar with a lid and shake well. Pour vinaigrette over zucchini, mix to combine all ingredients.
ENJOY!
Comments