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—Arlene R. Taylor PhD

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.


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