This recipe makes a change of pace for tofu lovers. It’s easy to make and goes with almost any assortment of vegetables.
- 16 ounces of mashed tofu, medium or firm
- 1 cup sourdough bread crumbs
- 3 eggs or equivalent in egg whites or Egg Beaters®
- 1 large white onion, chopped fine
- ½ cup old fashioned oats
- ½ cup walnuts, chopped fine
- 2 Tbsp chicken-style seasoning
- 1 Tbsp dried parsley
- 1 tsp sage
- ½ tsp turmeric
- ½ tsp salt
- ½ tsp ground pepper
Place all ingredients in a large bowl and mix well. Form ingredients into patties about 2½ inches in diameter. Typically makes about 18 patties.
Place frying pan over medium heat and spray with coconut oil. Place patties in frying pan and cook 7-10 minutes on each side.
Spray 9 x 13 inch casserole dish with coconut oil. Layer patties into casserole dish.
Prepare two to three cups of your choice of sauce: marinara, brown or mushroom gravy, etc.
Cover casserole dish with foil and place in an oven pre-heated to 300° F. Heat through (typically 20-30 minutes).
Note: If patties have been prepared ahead or frozen (allow them to thaw), layer patties into casserole dish. Sprinkle about 1 Tbsp of water around edge of casserole dish, cover with foil, and heat through in an oven pre-heated to 300° F. When heated through (typically 20-30 minutes), remove casserole dish from the oven.
Pour heated sauce of choice over patties and serve.