Delicious, Easy Vegan Tofu Patties

Makes One Dozen 2" Tofu Patties, Serves 4 - 6 Adults

Tofu Patty Ingredients:

• 1 lb extra firm tofu or pressed firm tofu
• 1 cup fresh or frozen corn
• 1/2 red or green pepper, chopped fine
• 1/2 cup finely chopped celery or grated zuchini
• 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
• 1/4 cup wh wheat, spelt or barley flour, or quick oats
• 1 Tblsp minced jalapeno pepper or a pinch of cayenne
• 1 Tblsp minced fresh ginger or 1/2 tsp dried
• 1/2 tsp turmeric
• 2 tsp paprika
• 1 1/2 tsp gr coriander
• 1 tsp gr cumin
• 2 Tblsp olive oil
• 1/4 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. 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.
2. Preheat the oven to 375 degrees
3. 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.
4. Saute 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 saute another minute or two.
5. Add the veggie spice mixture to the tofu, and mix well by hand, or on low in the food processor just until the mixture clumps up.
6. Form into a dozen balls, flatten to 3/4" thickness, coat with bread crumbs and place on a baking sheet.
7. Bake for 25 minutes until the outside is crisp and browned.
8. Good served with spicy tomato or tahini sauce, salsa, or even ketchup in a pinch.